i wanted to ask this question (or several questions) on the Torta Breakfast post, but ads were getting in the way of the comments thing. Anyway, where is the recipe for bollilos/teleras? I checked your recipe page and had no luck. am I just being dumb? be honest…! and what’s the texture like of these rolls? Are they crisp on the outside or soft? They look like Galician-style rolls from Spain and/or round Portuguese rolls which are firm but not as crispy as a baguette, but in the Mexican bodegas near us in Brooklyn, the rolls are nearly always soft like a kaiser roll.
And finally, the bisquets look like they’ve got the color and texture of a brioche, but look more like an (American) biscuit, again what’s the texture like inside and out?

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Thanks!