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
MEXICAN BOLILLOS, CRUSTY OVAL ROLLS
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
Provided by Bergy
Categories Yeast Breads
Time 2h30m
Yield 10 rolls
Number Of Ingredients 8
Steps:
- 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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