Bollillos

Bolillos are a classic Mexican bread roll, known for their crisp exterior and soft, fluffy interior. Perfect for making tortas or simply enjoying with butter, these rolls are a staple in many households. This recipe guides you through creating these delightful rolls from scratch, offering a taste of traditional Mexican baking at home. Whether paired with a hearty meal or enjoyed on their own, bolillos are sure to become a favorite in your kitchen.

Bollillos

Ingredients:

4.5 cups all-purpose flour

2 1/4 tbsps active dry yeast

3 tsp sugar

2 tsp salt

2 1/4 cup warm water (add 1 1/4 cup first and gradually add 2nd cup as needed)

Instructions:

Add yeast to 1/4 cup warm to hot water set aside for about ten minutes till foamy.

In a large bowl, Mix flour, salt and sugar.

Add water and yeast mixture.

Bring together and knead for 10 minutes form in a ball.

Grease large bowl add dough flipping once.

Cover and set in a warm area for 1 to 2 hours or until doubled in size.

Punch down knead for about 5 more minutes cut 8 pieces shape put on baking sheet add egg wash to tops.

Let rise 45 minutes brush again and bake on 360 until golden brown…

Enjoy!!!

Notes:

Traditional Mexican Bread: Bolillos are often considered the Mexican version of a baguette, though they are shorter, wider, and have a more rounded shape.

Versatile Use: These rolls are incredibly versatile and can be used for sandwiches, dipped in soups, or enjoyed with butter and jam.

Yeast Activation: Ensure that the water used to activate the yeast is warm, not hot, to avoid killing the yeast. The yeast should become foamy after about 10 minutes, indicating it is active.

Kneading: Kneading the dough thoroughly is crucial for developing gluten, which gives the bread its structure and chewiness.

Rising Time: Allow the dough to rise in a warm area. If your kitchen is cool, you can place the dough in an oven with just the light on to create a warm environment.

Shaping: When shaping the dough into rolls, try to create an oval shape with a slightly pointed end, which is traditional for bolillos.

Baking: For a golden brown crust, brushing the tops with an egg wash before baking is essential. Brushing the tops a second time after rising enhances the color and texture.

Crisp Crust: For an extra crispy crust, you can add a pan of water to the oven to create steam while the bolillos bake.

Storage: Bolillos are best enjoyed fresh, but they can be stored in an airtight container for a couple of days. Reheat them in the oven to regain their crispiness.

Variations: You can experiment by adding seeds like sesame or poppy seeds to the tops before baking for added flavor and texture.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1 roll

Calories: ~220 kcal | Carbohydrates: ~40 g | Fiber: ~2 g | Sugar: ~1 g | Protein: ~6 g | Fat: ~2.5 g | Saturated Fat: ~0.5 g | Cholesterol: ~0 mg (unless egg wash is used, then ~10 mg) | Sodium: ~350 mg | Calcium: ~10 mg | Iron: ~2 mg

Frequently Asked Questions:

What are Bolillos?

Bolillos are traditional Mexican bread rolls that are crispy on the outside and soft on the inside.

They are often used for sandwiches or served alongside meals.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all or part of the all-purpose flour.

However, this will change the texture and flavor, making the rolls denser and more nutritious.

Why is my dough not rising properly?

If the dough isn’t rising, it could be due to expired yeast, water that is too hot or too cold, or not enough time for the dough to rise in a warm environment.

Ensure your yeast is active and the water is warm (around 110°F).

Can I make the dough in advance and bake it later?

Yes, you can prepare the dough in advance and let it rise in the refrigerator overnight.

Before baking, allow it to come to room temperature and rise fully.

How do I get a golden brown crust on my Bolillos?

Brushing the rolls with an egg wash before baking helps achieve a golden brown crust.

For extra shine, you can brush them a second time halfway through baking.

Can I freeze Bolillos?

Yes, Bolillos freeze well.

After baking and cooling, place them in an airtight bag or container and freeze for up to 3 months.

Thaw at room temperature and reheat in the oven for a few minutes.

What can I serve with Bolillos?

Bolillos are versatile and can be served with soups, stews, or used to make tortas (Mexican sandwiches).

They also pair well with butter, jam, or as a side with a meal.

Can I add other ingredients to the dough, like herbs or cheese?

Yes, you can customize Bolillos by adding ingredients like herbs, cheese, or even seeds to the dough for added flavor and texture.

Why are my Bolillos too dense?

Dense rolls could result from over-kneading the dough, not letting it rise long enough, or using too much flour.

Ensure the dough is kneaded until smooth and elastic and allow it enough time to rise.

How do I store Bolillos to keep them fresh?

Store Bolillos in an airtight container or a bread bag at room temperature for up to 2-3 days.

For longer storage, freeze them as mentioned earlier.

Reheat in the oven for a few minutes before serving to restore their crusty exterior.