Bollitos Recipe
7-8 cups flour
4 large eggs, with one yolk set aside
1 cup sugar
1 cup oil
2 teaspoons yeast, dissolved in one cup of lukewarm water
½ cup milk (optional, can substitute almond milk or orange juice)
In a small bowl, mix yeast and water;let stand for 5 minutes.
In a large bowl or stand mixer, combine all the ingredients, starting with 7 cups of flour. Add more flour if the dough is too sticky to handle.
If using a mixer, dough is ready when it comes together and releases from the sides of the mixer bowl.
Place dough in a large greased bowl. Cover the dough and let rest one hour.
Roll the dough into golf ball size balls, or tennis ball size if you want to fill for small sandwiches.
To make petit pain au chocolat, stretch the dough into a rectangle shape and flatten with the palm of the hand, place a few chocolate squares in the middle, then fold sides over and pinch to close.
Brush with the egg yolk.
Sprinkle with sugar (optional).
Bake for 20 to 25 minutes at 350°F.
Makes 3 – 4 dozen rolls
