Bolillo Rolls
Learn how to make the perfect bolillo bread, a type of traditional Mexican roll that is known for its crispy exterior and soft, fluffy texture inside.
Equipment
- 1 baking sheet
- 1 stand mixer with dough hook
Ingredients
- 1½ cup warm water (105-115 degrees)
- 2 tsp sugar
- 1½ tbsp active dry yeast
- 3½ cups all-purpose flour
- 1½ tsp salt
- ¼ cup butter, softened
- 1 tbsp olive oil for brushing
Instructions
- In a stand-up mixing bowl, add warm water, sugar, and yeast to the bowl. Let sit 5 minutes.
- Add softened butter, flour, and then salt. Use a dough hook and mix for 8-10 minutes. Pull dough out of mixing bowl, if the dough is sticking to your hands add flour to your hands. Form into a large ball, place back into the bowl, and cover for 30 minutes,
- Remove the dough from the bowl, divide it into 8 pieces, and roll the pieces into a ball.
- To prepare traditional bolillo bread, flatten the dough into oval-shaped disks. Next, pull one-quarter of the disk towards you and seal it. Repeat this process until a dough tube is formed. Finally, roll the dough quickly while applying pressure on the ends to achieve the classic bolillo shape.
- Cover the dough and let it rise for 30 minutes. Optionally, you can make a lengthwise slit of 1/4 inch deep just before baking the bolillos.
- Bake for 8-12 minutes at 385°F.
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