Community Pick
Mexican Bolillos, Crusty Oval Rolls
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Bolillos next to the Tortilla is a staple to Mexico. Nearly every villiage has a Bakery and every bakery makes Bolillos, Fabulous for breakfast with a little butter and fresh fruit. Bolillos go stale quickly and are at their best right from the oven . Great for any meal where you want a crisp roll
- Ready In:
- 2hrs 30mins
- Yields:
- Units:
34
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ingredients
- 1 (7 1/4 g) package active dry yeast or 2 1/4 teaspoons active dry yeast
- 1 1⁄3 cups warm water
- 1 tablespoon honey
- 1 tablespoon lard or 1 tablespoon shortening, melted and cooled
- 1 1⁄2 teaspoons salt
- 3 1⁄4 - 4 cups flour
- 1⁄4 cup cold water
- 1 teaspoon cornstarch
directions
- Sprinkle yeast over the warm water in a large mixing bowl; stir and let stand 5 minutes.
- When the yeast is working a bit stir the honey, lard and salt into the yeast mixture.
- Add 2 1/2 cups flour.
- Mix at low speed and then beat at medium speed until the dough is very elastic, about 5 minutes.
- Gradually stir in as much of the remaining flour as needed to make a soft dough.
- Knead on floured surface until dough is smooth in texture and very elastic, 15-20 minutes (use a dough hook on your mixer and knead for about 10-15 minutes).
- Place dough in a greased bowl, turn the dough so all surfaces have a sheen of oil.
- Cover and let rise in a warm place until it has doubled in size, about 1 hour (I turn on the light in the oven and place the dough in there to rise, do NOT heat the oven!).
- Punch the dough down and knead briefly on a floured surface.
- Divide dough into 10 pieces and roll into balls.
- Work with the palms of your hands and start at the center of each ball to roll out into ovals.
- Each piece should be about 5 1/2" long and 2" in the middle, tapering to each end.
- Place rolls on a greased baking sheet, cover and let rise until almost doubled, about 25 minutes.
- Meanwhile heat oven to 375F degrees.
- Mix cornstarch and cold water, heat stirring constantly to boiling, boil until thickened and clear about 2 minutes.
- Brush each roll with the cornstarch mixture.
- Slash each roll down the middle stopping about 1/2" from each end and cutting about 1/2" deep.
- Bake until the rolls are brown and sound hollow when tapped, about 30-35 minutes. Remove from baking sheets and cool on racks.
- Serve warm & fresh from the oven.
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RECIPE MADE WITH LOVE BY
@Bergy
Contributor
@Bergy
Contributor
"Bolillos next to the Tortilla is a staple to Mexico. Nearly every villiage has a Bakery and every bakery makes Bolillos, Fabulous for breakfast with a little butter and fresh fruit. Bolillos go stale quickly and are at their best right from the oven . Great for any meal where you want a crisp roll"
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Do you have wwshoesReply
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How well do they freeze? How to freeze them? - plastic wrap? How long in the freezer?Replies 2
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4Reply
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Wow, crusty on the outside and super fluffy in the middle. I only kneaded the dough for 5 minutes and it was perfect1Reply
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I think I did it wrong but my boyfriend is from Mexico and his coworkers said they wanted more that it tasted exactly like galletas duras from Mexico and said he would buy them from me1Reply
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