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Export 5 ingredients for grocery delivery
Step 1
Re-hydrate the yeast by adding it to a bowl with a pinch of sugar and ¼ cup of warm water (105-115°F). Set aside
Step 2
Warm the milk to about 115°F. The milk should feel warm but not hot to the touch. This will help speed up the time it takes for your dough to rise.
Step 3
Mix together eggs, sugar, salt and milk. Stir to combine. Add in flour, re-hydrated yeast, and butter. Stir to combine, using your hands if needed to incorporate all the ingredients into a wet dough. It will be coating your hands or spoon.
Step 4
Knead the dough for 5 minutes. Let it proof, or rise, until it has doubled in size. This will take any where from 1½-2 hours depending on the temperature of your ingredients and the temperature of the air.
Step 5
Generously coat the countertop with flour. Once the dough has doubled in size, knead again for 3 minutes. After kneading, shape the dough into balls about the size of tennis balls. Flatten the balls slightly into discs about 3 inches in diameter. Place them on a floured baking sheet. Leave room in between each bolo so they have room to expand. Let them rise for about 1½ - 2½ hours
Step 6
Cook the bolos on the stove top in a pan over medium-low heat, about 5 minutes on each side. Then transfer to an oven preheated to 325°F, for 10-12 minutes, or until the internal temperature reaches 190°F. This will allow the exterior to brown slightly and develop a slight crust and then the interior will finish cooking in the oven.
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