QUICK-RISE BOLILLOS

Here is a no-fat, one-rise interpretation of Mexico's football-shaped rolls called BOLILLOS. Because these rolls contain no fat, they turn stale quickly and are best the day baked. To store them, freeze in heavy-duty plastic bags.

1 Cup lukewarm water (95 to 100 temp)
1 Pkg rapid-rise yeast
2 Teaspoons sugar
3 Cups flour
1/2 Teaspoon salt

1. In small bowl, combine 1/3 cup of warm water, yeast, and 1 teaspoon of sugar. Let stand about 5 mins, or until foamy. In a food processor, place flour, salt, and remaining 1 teaspoon sugar. Pulse to blend. Add foamy yeast mixture. Put lid on processor and, with machine on, slowly pour remaining 2/3 cup lukewarm water through feed tube. Process 20 to 30 seconds, or until dough cleans side of bowl, with a few separate pieces whirling around bottom. Dough should be soft and sticky.

2. Turn dough out onto a lightly floured board and knead 10 to 12 turns. Divide into 12 equal pieces. Form each piece into a flattened football shape and pull ends to taper. Place about 2 inches apart on a large greased baking sheet. With a sharp thin-bladed knife, make a lengthwise cut about 1/2 inch deep on top of each roll. Cover and let rise until doubled in size, about 45 minutes.

3. While rolls are rising, preheat oven to 375F. Bake rolls 20 to 25 minutes, or until they are golden brown and sound hollow when tapped. Let cool on a wire rack before serving.

THESE ARE SO VERY GOOD!