Authentic Bolillos Mexican Bread Rolls For Tortas Food

BOLILLO BREAD ROLLS

Steps:

• In a small bowl or cup, mix together 1/4 cup hot water and active dry yeast. Let sit for 5 minutes.
• In a large mixing bowl or in the bowl of your stand mixer, add 3 1/2 cups flour, yeast mixture, salt, honey, melted butter and remaining 1 cup of hot water.
• Knead dough using dough attachment for 4 minutes on low in a stand mixer. If the dough is too sticky, add in the remaining flour in 1 tablespoon increments until dough is dry enough that it doesn't stick to your fingers.
• Knead for 11 more minutes on low until dough is smooth, soft and elastic. Cover the bowl and let the dough rise for 10-20 minutes, or until the dough has doubled in size. The dough will rise faster when the temperature outside is warmer. If you're making this recipe in the wintertime, a good place to let the dough rest is on top of the fridge.
• Divide the dough into 8 pieces. Roll dough into football shapes and place on a baking sheet covered in parchment paper. Cover the 8 bolillo bread rolls and let rise for a second time for 45 minutes.
• Cut a slit lengthwise down the middle of each roll using a very sharp knife. Bake in the oven at 375°F for 25 to 30 minutes, until the rolls are golden brown.

MEXICAN BOLILLOS: CRUSTY ROLLS

Steps:

• FOR THE STARTER: The night before baking, place yeast and water in a small bowl, mix well and add the flour. Mix again. You don't need to knead here. Cover with a plastic wrap and let sit on your kitchen counter top all night or at least 8 hours. Making this starter will increase the flavor of your bread. The next morning the starter will have a larger volume and will have formed lots of bubbles.
• BAKING DAY. In a large bowl or your heavy-duty mixer, place the starter, flour, salt, yeast and melted shortening. Start kneading the dough, adding the warm water slowly right at the beginning of the kneading process. IMPORTANT: If you live in a very humid place, you will need to reduce the amount of water by about 2 tablespoons less than indicated. If using a mixer, knead for 7 minutes on speed 2; if kneading by hand, knead the dough for about 15 minutes. The dough will separate from your mixing bowl like it shows in the above picture while kneading.
• Remove dough from the bowl and place on your working surface to form a ball. It should look soft but still a little rough.
• Grease a large bowl with shortening, oil or PAM spray. Place the dough and turn it all over to make sure all sides are covered with a coating of the grease. Cover with a plastic wrap and let it rest in a warm place for 2 to 3 hours or until the dough has doubled in volume. If you live in a warm and humid weather this step will take less time.
• After the dough has doubled in volume, gently push your fist in to deflate it. Divide the dough into 10 pieces. (About 110 grams each). Place the pieces of dough into your slightly greased working surface and cover with a greased plastic wrap and let them rest for 15 minutes to allow the gluten to develop and help to shape your bollillos/rolls easier.
• To form the bolillos-rolls, dust your work surface with flour very lightly, flatten one piece of dough with the palm of your hand and fold 1/3 of the dough towards you and press down with your fingers, sealing it very well. Fold the dough again, repeating the sealing process until you form a roll, pinching the dough tightly. Make sure all the ends are sealed.
• To shape the rolls, place your hands over the dough and press gently but firmly, cupping your fingers, rolling back and forth. While doing this, press the heel of your hands to leave some dough uncovered to form the traditional bolillo ears.
• Place each bolillo/roll seam side down on the greased baking sheet and cover with a greased plastic. Allow them to rise until they've doubled in volume. About 1 and 1/2 hour.
• At least 20 minutes before the end of the rising period, turn on your oven at 450 degrees F. Place the metallic pan for the water on the oven floor.
• Once the rolls have doubled in volume, and just before placing them inside the oven, make a deep cut using a sharp serrated knife or a razor blade, holding your hand at a 45-degree angle.
• Spray the rolls with warm water, place them in a preheated oven and add 1 1/2 cup of cold water to the metallic tray you placed on the oven floor. The steam will create that beautiful thin and crunchy crust. Bake for 20 to 25 minutes until they are golden, remove form the oven, and let them cool on a wire rack.

BOLILLOS

Steps:

• Mix and knead all of the ingredients - by hand, stand mixer with dough hook, or bread machine - to make a smooth, elastic dough.
• Cover the dough and let it rise until doubled in bulk, about 45 to 60 minutes.
• Gently deflate the dough and turn out onto a lightly floured surface, shape into a ball and divide it into 8 equal pieces (about 85g each).
• One by one, gently flatten each piece a little by pressing it with your fingers against the surface. Bring all the edges inwards, pinching it into a ball shape and pressing to seal. Flip it to have the sealed part on the bottom and roll it a little bit over the top to make it round, then place onto a parchment-lined baking sheet keeping the sealed part on the bottom. Continue with the rest of the dough. Once you are done, brush or spray the 8 balls with water so they will not dry out, cover, and let rest for 10 minutes.
• Preheat the oven to 400°F. Lightly grease (or line with parchment) one baking sheet.
• Working with one piece of dough at a time, use your hands to flatten it into a 4" to 4 1/2" round. Starting at the bottom edge, lift the two "corners" and fold inward, as if making a folded triangle. Press lightly to seal, then roll up and over again and repeat by folding the bottom edge inward, continuing as if you are making a folded triangle. When finished, you will have a somewhat oval piece of dough that is chubbier in the center.
• Use the palms of your hands to roll out the ends of the oval further, making the ends much thinner than the center.
• Place the bolillos on the prepared baking sheet as you shape them. Repeat with the remaining pieces of dough.
• Brush or spray the 8 shaped bolillo balls with water so they will not dry out, cover and let rise until puffy, 30 to 45 minutes.
• When ready to bake, brush or spray the bolillos with water one more time and take a sharp knife, or lame, and score the bolillos with one long slash from end to end, about 1/4" deep. The bread may deflate a bit; that's OK, it'll pick right up in the hot oven.
• Bake until golden, about 20 to 22 minutes.
• Remove the bread from the oven and cool on a rack.
• Store bread, securely wrapped, at room temperature for a couple days or so; freeze for longer storage.

AUTHENTIC BOLILLOS (MEXICAN BREAD ROLLS FOR TORTAS)

Steps:

• Combine the water, salt, sugar, yeast and 2 cups of the flour to your Kitchenaid mixing bowl.
• Set mixer speed to 4 and mix well. Add in the flour about a half a cup at a time, mix for a minute or so and add more flour until the dough comes together and doesn't stick to the bowl.
• The dough should form a ball on the dough hook. It may become sticky after a few minutes of kneading so keep the flour handy to add more if necessary.
• Knead for 8-10 minutes. The final dough should be firm and elastic and a little sticky to the touch.
• Form the dough into a ball and place the dough in a greased bowl.
• Cover the dough with a towel or cloth and leave in a warm place for about an hour.
• Remove dough from bowl onto a smooth counter that has a little flour on top to keep the dough from sticking to the counter.
• Divide dough into 10 equal balls. For oval shaped rolls, roll the balls between your palms for about 5 seconds to make a cylindrical shape, tapering slightly at the ends.
• Cover and let rise again for about 30 minutes.
• Preheat oven to 375 degrees and brush each dough ball with egg whites.
• Using a bread knife, make a cut down the length of the roll about 1/4 inch deep. Bake for about 30 minutes, let cool and enjoy.
• They may also be wrapped well and frozen for later use.

MEXICAN BOLILLOS, CRUSTY OVAL ROLLS

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.

BOLEO/ BOLILLOS (AUTHENTIC MEXICAN/FRENCH BREAD)

Steps:

• In a large bowl sprinkle yeast and sugar over warm water and let stand until foamy, about 5 minutes.
• With a wooden spoon stir in 2 cups flour until combined.
• Stir in salt and 2 cups of the remaining flour until mixture forms a stiff dough.
• On a lightly floured surface knead dough with lightly floured hands for 8 minutes, or until smooth and elastic (or use KA mixer).adding more flour if needed to keep dough from sticking.
• Transfer to a lightly oiled deep bowl, turning to coast with oil.
• Cover bowl with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours.
• Punch down dough and form into 8-10 hoagie shaped rolls (or the dough can be shaped into 2 slender loaves about 10 inches long; or one large loaf.).
• Place rolls on an lipless baking sheet or pizza paddle lightly dusted with corn meal (or parchment paper), cover with lightly floured towel and let rise, until doubled in size, about 30 minutes (longer needed if making large loaves).
• Preheat oven to 425 degrees.
• In preheating oven, place heavy-duty lipless cookie sheet or bread baking stone.
• Make a slash down the center of each roll (or three diagonal slashes on the loaves) with a sharp knife.
• Slide bread from pizza paddle onto hot stone, Lightly spraying each roll/loaf with cold water.
• Carefully toss 1/2 cup water on oven floor (if using gas oven, place a heavy-duty oven-safe skillet or roasting pan on the the oven floor) and close door.
• Spritz dough 2 times during the first 3 minutes of baking.
• Bake until golden brown, about 12-30 minutes (depending on size of rolls/loaves).
• Allow bread to cool on wire rack.

MEXICAN HAM AND CHEESE TORTAS

Steps:

• Preheat a griddle over med-high heat, or preheat panini grill.
• Cut each bolillo in half horizontally; spread 1 tablespoon mayonnaise on one side of teh bread and 1 tablespoon refried beans on the other side.
• Top the beans with ¼ of the cheese and 1 slices of ham.
• Spread ½ tablespoon salsa on the other half of the bolillo.
• Close the sandwich; place the torta on the oiled griddle or panini grill.
• If using a griddle, place a skillet as a weight on top of the torta as it cooks.
• Toast until the cheese melts; turn as necessary to avoid burning the exterior.
• When the cheese has melted and the crust of the bread is browned, open the torta and spread ¼ of the lettuce, tomatoes, onion, avocado, and pickled jalapenos inside each.
• Replace the top piece; cut in half; serve immediately.