Authentic Bolillos (Mexican Bread Rolls for Tortas)

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READY IN: 2hrs 30mins
YIELD: 10 rolls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the water, salt, sugar, yeast and 2 cups of the flour to your Kitchenaid mixing bowl.
  • Set mixer speed to 4 and mix well. Add in the flour about a half a cup at a time, mix for a minute or so and add more flour until the dough comes together and doesn’t stick to the bowl.
  • The dough should form a ball on the dough hook. It may become sticky after a few minutes of kneading so keep the flour handy to add more if necessary.
  • Knead for 8-10 minutes. The final dough should be firm and elastic and a little sticky to the touch.
  • Form the dough into a ball and place the dough in a greased bowl.
  • Cover the dough with a towel or cloth and leave in a warm place for about an hour.
  • Remove dough from bowl onto a smooth counter that has a little flour on top to keep the dough from sticking to the counter.
  • Divide dough into 10 equal balls. For oval shaped rolls, roll the balls between your palms for about 5 seconds to make a cylindrical shape, tapering slightly at the ends.
  • Cover and let rise again for about 30 minutes.
  • Preheat oven to 375 degrees and brush each dough ball with egg whites.
  • Using a bread knife, make a cut down the length of the roll about 1/4 inch deep. Bake for about 30 minutes, let cool and enjoy.
  • They may also be wrapped well and frozen for later use.
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