BOLILLOS - MEXICAN OVAL ROLLS RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 9
Steps:
- Equipment needed/recommended: The Dough Improver is a product that I buy from King Arthur Flour. I find that it really helps to improve the texture of my bread rolls, but this is not necessary for this recipe. I also recommend a higher gluten flour and I use King Arthur Unbleached Flour Parchment paper is helpful Baking sheets Cooling rack pastry brush I use a Kitchen Aid Stand-Mixer with a dough hook. You can do this with a bread machine, except for shaping the rolls, or mix and knead this by hand. Sprinkle yeast over the warm water in large mixer bowl, add the honey; stir to mix. Let stand 5 minutes. Add the melted and cooled and salt into yeast mixture; add 2 1/2 cups flour. Mix at low speed; then beat at medium speed until very elastic, about 5 minutes. Gradually stir in as much of the remaining flour needed to make soft dough, 1/2 to 1 cup. NOTE: I added a tablespoon at a time, and used about 8 more tablespoons. You want the dough to come together enough that it"cleans"the bowl as the dough hook kneads it (5-8 minutes). If you are using your hands, add just enough flour to prevent sticking, until dough is smooth and elastic. Place the dough in a greased bowl; turn dough over to grease the top. Let rise, covered, in a warm place until doubled-about an hour. Likewise, I turn on my oven toWARMfor 3 minutes, then turn it off. Punch down dough (actually, I gently press it down); knead briefly on floured surface. Let rest 10 minutes. Divide dough into 6-8 equal pieces; roll each piece into ball on floured surface with palm of hand. Starting at center and working toward opposite ends, roll each ball on floured surface with the palms of hands into oval tapered at both ends-about 5-6"long. Place, evenly spaced, on 2 parchment paper covered baking sheets (or greased); let rise, loosely covered, until almost doubled, about 25 minutes. Meanwhile, heat oven to 375°F. Mix cold water and cornstarch in small saucepan. Heat over high heat, stirring constantly, to boiling; boil until thickened and clear, about 2 minutes. Brush risen rolls with warm cornstarch mixture. Slash each roll lengthwise with razor blade or sharp, thin knife to 1/2 inch from each end, cutting about 1/2 inch deep. Bake until rolls are golden brown and sound hollow when tapped, 30 to 35 minutes. Remove from baking sheets; cool on wire racks. Depending on the size, this recipe makes between 6-8 rolls
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Anthony Robinson
[email protected]Bolillos are a delicious and versatile bread that can be enjoyed in many different ways.
Xeno
[email protected]Bolillos are a great way to use up leftover dough.
M D Nur alam
[email protected]I love to make bolillos with different fillings, like cheese, ham, or chorizo.
yhenzkie canales
[email protected]Bolillos are the perfect bread for tortas.
Salina Salina
[email protected]I always have bolillos on hand for sandwiches and snacks.
Hafsah Apdizalaam
[email protected]Bolillos are a staple in my kitchen.
Imran Naqees
[email protected]I love the smell of fresh bolillos baking in the oven.
Abiodun Dada
[email protected]Bolillos are the best!
Tehmeena Ghaffar
[email protected]I'm not sure what I did wrong, but my bolillos turned out really dry. I'm going to try again with a different recipe.
Yaziel Perez
[email protected]These bolillos were a little denser than I expected, but they were still very good. I think I might try using a different type of flour next time.
Qari Zahid
[email protected]I was a little hesitant to try this recipe because I'm not a very experienced baker, but it turned out great! The instructions were easy to follow and the rolls came out perfect.
Oliver White
[email protected]These bolillos are so easy to make, and they're always a crowd-pleaser. I love that I can make them ahead of time and freeze them, so I always have fresh bread on hand.
Tickle Tipson
[email protected]I've tried many bolillos recipes, but this one is by far the best. The rolls are always light and airy, with a perfect golden crust. My family loves them!
Kayden Crawford
[email protected]These bolillos were a hit at my last party! Everyone loved the soft, fluffy texture and the slightly sweet flavor. They were perfect for sandwiches and sliders, and they also made great dinner rolls.