Torta Rolls Recipe

Torta Rolls Recipe

The bread rolls used to make tortas (Mexican sandwiches) are easy to share. In the spirit of breaking bread together in the Eucharist, bake these loaves (or any type of roll) with your child and give them to others as a symbol of God's love and yours.

You Will Need

5½ to 6 cups enriched flour, divided
1 package dry yeast
2 cups water
2 tbsp. sugar
2 tbsp. butter
½ tsp. cinnamon
1 tsp. salt
¼ cup water
½ tsp. cornstarch

Stir together two cups flour and yeast. Heat water, sugar, butter, cinnamon, and salt over low heat until warm, stirring to blend.

Add liquid ingredients to flour-and-yeast mixture and beat until smooth, about two minutes.

Add one cup flour and beat for one minute on medium speed. Stir in more flour to make a moderately stiff dough. Put dough on a lightly floured surface and knead until smooth, 8 to 10 minutes.

Shape dough into ball and place in a lightly greased bowl, turning to grease all sides. Cover bowl and let dough rise in a warm place until it doubles in size, about one and a half hours. Punch down and let sit 10 minutes.

Divide into 18 equal pieces; shape each piece into a ball. Shape each ball into a five-inch oval by rolling it with your hands and gently pulling the ends into points. Place on greased baking sheets.

In a warm place, let the rolls rise until they double in size, about 30 minutes. Mix together the quarter cup water and the cornstarch and heat to boiling; allow to cool slightly.

Brush each roll with the cornstarch mixture. Using a sharp knife, cut a slash two inches long and three quarters of an inch deep in each roll. Bake in preheated oven at 400 degrees for 35 to 40 minutes or until golden brown.