How To make Spanish Hard Rolls (Bolillos)
2 pkgs. active dry yeast (I use rapid-rise) 1 tsp. salt 5-1/2 to 6 c. bread flour 2 c. warm water 1 Tbsp. honey 1 Tbsp. cornstarch 2-1/2 tsp. water
In large mixing bowl, combine yeast, salt, and 5 cups flour. On low speed, mix until blended. Add honey and 2 cups of warm water. With flat beater, mix approximately 2-3 minutes until mixture becomes thick. Change to dough hook, and continue kneading for approximately 7 minutes, adding remaining flour in 1/2-cup increments during first 4 minutes of kneading. Place dough in greased bowl; turn greased side up. Cover and let rise in warm place until doubled, about 1 hour. Punch down; cover and let rise 15-20 minutes more.
Divide dough into 16 equal parts. Shape each part into oblong, about 5 inches long. pinch ends to form points. Place on greased baking sheets. Make slash about 3 inches long and 1/2-inch deep the length of the roll. Cover and let rise until doubled, 40-60 minutes. Preheat the oven to 375 degrees Fahrenheit.
Mix together cornstarch and 2-1/2 tsp. water; brush gently on rolls. Bake until rolls are golden brown, about 35-40 minutes. Serve warm.
NOTE: these rolls freeze very well. Makes: 16 rolls.
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Step by step instructions on how to make Bolillos. These Mexican rolls are the number 1 sold bread in Mexico City. Delicious airy and fluffy rolls for your tortas and molletes.
Printable recipe:
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Mexican Chorizo Torta Sandwich fully loaded with all the fixings. Great #Mexicafood recipe for break, lunch, dinner, or just because. Hope you all have a great day #viewsclub nothing but love and kindness towards you always ???? Stephanie and, Cloud
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Bolillos: Mexico’s Favorite White Bread ????
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Happy Bolillo Baking!! ????
????Easy flaky empanadas
PLEASE SEE THE TIPS BELOW for water adjustment based on flour being used❗️
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Bake at 380 degrees (f) for 20 to 22 minutes
*recipe will yield 12 to 14 bolillos
Ingredients
6 cups of AP flour or “00” (PLEASE LOOK AT TIP BELOW❗️)
3 1/2 cups water (????Tip below)
2 1/2 Tbsp instant dry-rise yeast
1/2 cup butter shortening or butter
1/2 Tbsp sugar
1 Tbsp salt (sea salt)
Optional for red bolillos add 1/2 cup chili powder + 2 Tbsp of Mexican oregano
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⚠️ IF you are in high humidity!!! start by mixing your dough with 2 cups of water. Once well combined you can see if you need more water. If dry start by adding 1/4 of a cup at a time, mix for another 2 minutes and adjust as needed. The dough should not be super sticky! Cloud and I are here to help and want to make sure you all are successful in your bread-making. Climate and flour will make it or break it, so take your time. You got this!!!
Tip❗️
???? Organic unbleached Flour Start with 3 cups of water and add gradually
Ap Flour such as Gold Medal flour use Start with 2 cups of water and add gradually
High altitude bake at 385 degrees (F)- everyone else at 380 Degrees (F)
???? Since everyone's climate is different I suggest you start with 3 cups of water. Once everything is hydrated and mixed; You can decide if you need the remaining 1/2 cup of water.
Remember slightly sticky not overly sticky is the consistency needed
Have a good time cooking this easy recipe : )
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