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Export 2 ingredients for grocery delivery
Step 1
Mix and then knead all of the ingredients (by hand, stand mixer, or bread machine set on the dough cycle) to make a smooth, elastic dough.
Step 2
, Cover the dough and let it rise until doubled in bulk, about 45 to 60 minutes.
Step 3
, Gently deflate the dough on a lightly floured surface. Divide it into eight pieces (about 85g each).
Step 4
, Shape each piece into a smooth ball. Lightly spray or brush them with water, cover, and let rest for 10 minutes.
Step 5
, Preheat the oven to 400°F. Lightly grease a baking sheet, or line it with parchment.
Step 6
, Shape the balls of dough into chubby, slightly tapered oval rolls about 6” long. Place the shaped bolillos on the prepared baking sheet.
Step 7
, Lightly spray or brush the bolillos with water, cover, and let them rise until puffy, about 30 to 45 minutes.
Step 8
, When ready to bake, spray or brush the bolillos with water one more time. Use a sharp knife or lame to score the bread with one long slash, about 1/4" deep, from end to end. The bread may deflate a bit; that’s OK, it’ll pick right up in the hot oven.
Step 9
, Bake the bolillos until golden, about 20 to 22 minutes.
Step 10
, Remove the rolls from the oven and cool on a rack.
Step 11
, Store rolls, securely wrapped, at room temperature for several days; freeze for longer storage.
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