Stir yeast and sugar together, then dissolve in warm
water
Add the salt, then the flour, 2 cups at a time,
beating well after each addition
After adding the fifth
cup of flour, add flour slowly until the dough becomes
too stiff to handle.
Turn out onto a lightly floured board and knead until
smooth
Place in a lightly oiled bowl, being sure to oil
the top of the bread, then cover with a sheet of wax
paper and a towel.
Let rise in a warm place free of drafts until doubled in
bulk
When dough is doubled, punch down and allow to
double again.
Form into long slender rolls, twisting each end
You
can roll the dough into very long ropes about 2 inches in
diameter and cut off 3 to 4 inch pieces of dough, twisting
each end
Authentic Mexican-style rolls, should be
rather flat with twisted ends
Lay rolls about 2 inches
apart on a lightly floured baking sheet.
Now slash the top of each roll with a sharp knife
Cover with a towel and again allow to double in bulk
When nearly doubled, preheat oven to 400F
and lightly
oil the tops of the rolls.
Bake for 30 to 40 minutes, until lightly browned
