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These rolls look like they have almost been “cut” in three sections on top of the buns. They are lightly sweet and served with savory roasted meats, vegetables, and sweet spreads. Our chef traveled to a bakeshop in El Paso to work with some of these bakers, and this formulation results from that experience. This small batch yields just 3 1/2 dozen rolls, but it can be scaled much larger.
In a 5-gallon mixer, combine the water, sugar and yeast. Allow the yeast mixture to sit for 5 minutes, and be sure the yeast is active.
Add the flour and salt. Knead on low speed 3 minutes, scraping bowl sides half-way through mixing. Increase to medium speed and knead for 3 minutes more.
Transfer dough to a large 5-gallon covered container and allow to rise until doubled, about 1 hour (at 85°F), punch down the dough after 30 minutes.
Prepare 4 full sheet pans lined with parchment paper.
Cut dough, noting that you are aiming for a weight of 4 oz. per roll. Roll into balls and flatten lightly as you would for hamburger buns. Brush them with vegetable oil, dust lightly with flour, and flatten each piece evenly with your hand. They should be about 1 inch thick and a round or slightly oblong shape. Place on Prepared sheet pans 3X4. Lightly score the top lengthwise in two evenly spaced places, using the edge of a very dull knife or the edge of your hand. This will visually form the dough into three sections. Do not score too deeply.
Allow to rise until doubled in size, preferably in a proof box at 90°F and 50% humidity for 45-55 minutes.
Heat convection oven 360°F.
Bake 20-22 minutes until internal temperature of 190°F.
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