I just read about a sandwich popular in Mexico served on hard rolls called bolillos, made with avocado, mashed beans, pickled jalapeños, lettuce, tomato, and onion, sometimes with a slice of roast chicken.




Consider yeast breads for a moment: the ingredients are very similar, but the proportions and method and shaping can result in different textures and appearances.

Here is a recipe from Miriam Loo, of the Current Company in Colorado Springs, Colorado. The cookbook is called "Fresh-From-The-Oven Breads."

Mexican Hard Rolls
2 1/2 cups water
2 tablespoons butter or margarine
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
1 package dry yeast
6 to 6 1/2 cups flour
1 teaspoon cornstarch
1/2 cup water

In a small saucepan heat 2 cups water, butter, sugar, and salt just to 115 degrees F. Combine with the yeast in a large mixing bowl, stir, and let sit until foamy, 5 to 10 minutes. Add the flour, 1 cup at a time, beating well until a firm dough is formed. Knead it on a well-floured surface until smooth and elastic. Place in a greased bowl, turning it to grease the top. Cover and let rise until doubled, 60 to 90 minutes. Punch down gently, place on a lightly-floured surface and divide into 16 pieces. Knead gently and shape each piece into an oblong by rolling and pulling from center to ends until about 4 inches long with the center is thicker than the ends (the Spanish name for them is 'bolillos' meaning bobbins). Place 3 inches apart on greased baking sheets. Cover and let rise until almost doubled, 40 to 50 minutes.

Combine and 1/2 cup water and cornstarch in a small saucepan and heat to boiling, stirring the whole time. Cool slightly. Use a soft brush to brush it carefully on each roll. Make a slash on the top of each roll with a sharp knife, 3/4 inch deep. Immediately bake in a preheated 375 degree oven for 35 to 40 minutes or until golden and they sound hollow when tapped. Serve warm.