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In your stand mixer or large bowl combine 1 ½ cups flour, yeast, sugar, and salt and warm water.
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Beat on low to medium speed 30 second to combine ingredients. Scrape down side of bowl.
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Turn up mixer speed to high and beat for 3 minutes. Add remaining flour and mix on low until most of the flour is incorporated.
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Turn out onto lightly floured surface and knead in remaining flour. Continue to knead dough until smooth about 7 minutes.
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Lightly grease your mixer bowl. Shape dough into ball and place in bowl, turning once to grease both surfaces.
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Cover, let rise in a warm place until doubled in size about 1 hour to 1 ½
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Preheat oven to 375 degrees.
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Lightly grease baking sheets and sprinkle with cornmeal.
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Turn out dough to lightly floured surface, punch down and divide into 10 equal portions with knife.
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Shape each piece and pull ends under. Place on baking sheets and using a sharp knife cut a slit about ¼ inch along center of each bolillo.
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Combine milk and egg white and milk. Brush tops and sides of each bolillo.
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Bake bolillos for 15 minutes. Remove from oven and brush again with egg wash. Return to oven and continue to bake another 12-15 minutes until rolls are lightly golden.