Serious Eats: Talk
The recent posts on tortas had me looking for recipes to make Bolillo rolls. Most of the formulas I found seemed to be the same one and I modified it a little and proceeded.
Mine came out very good I thought but I had no interest in making the corn starch and water glaze to go on them so I skipped that part.
My question is; have you made Bolillos with and without the glaze and do you think it is worth fooling with?
I would put up a pic of mine but it doesn't seem to be done here.