bolillos

Step by step instructions on how to make Bolillos including a video tutorial. These Mexican rolls are the number 1 sold bread in Mexico City.

Mexican Dinner Rolls (Bolillos)

500 g unbleached all-purpose white flour (about 4 imperial cups)

g dry active yeast (about 2 teaspoons)

(about

g sugar (about 1 3/4 teaspoons)

350 ml 110℉ hot water ((43℃) 1.5 cups)

Add dry ingredients to the bowl of your stand mixer and whisk on low until well combined.

Add 110℉ hot water. The temperature is crucial! Add colder water and your dough won&#039;t rise, add hotter water and you will kill the yeast. Use a meat thermometor to be certain of the temperature.

Attach the dough hook to the stand mixer and knead the dough for at least 20 minutes on low. Longer is even better. You want a very elastic dough (see video).

Cover the bowl with a clean kitchen towel and let the dough rise to double its size. Depending on the room temperature this will take anywhere between 25-50 minutes.

Once the dough doubled in size, remove it from the bowl and place on a clean floured working surface, sprinkle flour on top as well and then fold from the bottom up and over and from the top up and over, then let rest for 10 minutes, fold again, and let rest another 10 minutes, until the dough becomes smooth and elastic. (See video).

In the meantime, line a baking sheet with parchment paper.

Now cut the dough into 8 equal pieces and roll into &quot;bolillo form&quot;. (See video). Then place on the lined baking sheet.

Once all bolillos are formed,make about a 1/2&quot; deep incision in the middle with a sharp knife and spray or brush all bolillos with water.

Cover the bolillos with a clean kitchen towel and let the dough rise a second time until doubled in size.

Preheat oven to 450 F (230C) at least 20 minutes before the rolls have to go in the oven. Leave a baking sheet in the oven under the middle rack to fill with water later to create steam.

Remove the kitchen towel, spray the bolillos again with a little bit of water, add 1 cup of water to your baking sheet already in the oven, and put the bolillos on the rack on top in the oven for approximately 15 minutes.

Let cool for at least 10 minutes and enjoy warm.

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: https://greenhealthycooking.com/mexican-dinner-rolls/

How to correctly measure flour 0:46
Hot to fold the dough 4:27
How to form bolillos 5:05
How to make Molletes 6:58
How to make Pico de Gallo 7:19
How to proof yeast 7:45

How to Make Bolillos (Mexican Rolls) | Full detailed instructions

Bolillos can be eaten as bread, stuffed as below, as sandwiches (tortas) or open faced (Mollettes).

Bolillos Stuffed Mexican Bread

Cream cheese

Cheddar cheese (mild

½ tsp Cumin ground

Garlic powder

Sea salt

¼ tsp Ground White Pepper

milk

water

TBPS Honey

2¼ tsp Active dry yeast

King Arthur All-Purpose Flour

green olives

TBPS milk

In a small bowl place the cream cheese, cheddar cheese, jalapenos, cumin,  ground garlic, pepper and salt. Mix well and set aside.

Filling

In a 2 cup Pyrex measuring cup add the honey, milk and water. Mix well. Bring the liquid mixture to around 90 degrees and add the yeast.

In a stand mixer bowl add the flour and salt, and mix well.

Using a dough hook pour the liquid into the dry ingredients. Mix well until a dough ball forms.

Remove the dough ball and knead for about 5 minutes.

LIghtly oil a large enough bowl as well as the dough ball and place in the bowl.

Cover the bowl with plastic wrap and place in the the refrigerator. Let it raise over night.

Dough

Mix the egg white and milk, whisk well. Set aside.

Place the dough ball on a floured flat board and punch down.

Roll out the dough into rolls. Using a dough scrapper cut of pieces about golf ball size. Roll into a ball, and flatten.

Using the small rolling pin rolls out to roughly ⅛ inch thick. Using cookie cutter cut circles about 3 to 4 inches in diameter.

Place about 1 TBPS of the filling off center into the circle. Add 3-4 slices of the green olives.

Moisten the edges of the dough circle and fold over into a half moon shape.

Place the filled dumplings onto a parchment paper lined cookie sheet.

Let the dumplings raise for about 20 mionutes.

Brush the egg/water mixture onto the top of the dumplings.

Bake the dumplings at 375 degrees F for 15 minutes, then brush them with the egg wash again. Bake for an additional 15-20 minutes until golden brown.

Assembly

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Mexican Dinner Rolls (Bolillos)

Bolillos Stuffed Mexican Bread

Top 2 bolillos recipes from across the web

The most viewed bolillos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mexican Dinner Rolls (Bolillos)

Bolillos Stuffed Mexican Bread

The most viewed bolillos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine