Bolillo Bread Rolls Food

BOLILLO ROLLS

Steps:

• Heat water, honey, butter, and salt together in a saucepan.
• Let cool to lukewarm; add yeast.
• Let stand for 10 minutes.
• In separate bowl, add flour to the water mixture; mix well.
• Turn out and knead for 10 minutes, adding more flour as necessary.
• Replace in bowl, cover and let rise until doubled.
• Punch down, divide into sixteen pieces and form into logs.
• Place rolls on greased baking sheet.
• at this point add 4 small cubes of cream cheese and a few jalapenos to the inside slash so steam escapes of each roll you do this too.
• Cover and let rise until doubled.
• Preheat oven to 375°F.
• While the dough is rising for the second time, mix water and cornstarch together until smooth in a saucepan; bring to boil until thick, let cool.
• Brush rolls with the glaze and lightly score top of rolls with sharp knife.
• Bake 35 minutes or until golden.

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.

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.

HOMEMADE BOLILLOS (MEXICAN SANDWICH BREAD)

Steps:

• Mix the yeast with warm water and sugar. Lightly stir and let sit for 5 minutes to allow the yeast to proof.
• After your yeast has been proofed, add the flour, salt, more warm water and the oil to the same bowl. Mix until a dough forms, then switch to your dough hook and knead for 4 minutes on low. You can also knead the dough on a lightly floured countertop with your hands. If the dough is still too sticky after 4 minutes, slowly add more flour until the dough is just pulling away from the sides of the bowl. Knead for 8-10 more minutes, or until the dough is smooth and elastic in texture.
• Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free area for 45 minutes or until the dough has doubled in size as shown above.
• After the dough has risen, turn out onto a lightly floured surface, Divide the dough into 8 equal pieces.
• To form the rolls, work with one piece of dough at a time. Slightly press the dough down on your surface to create a thick disk shape. Fold 1⁄3 of the dough towards you and press down to tightly seal. Fold the dough again and repeat sealing tightly until a roll forms. To shape the rolls, use your whole open cupped hand to gently press on the dough. Roll the dough back and forth, using the edge of your palm to shape into the traditional bolillo football shape.
• Place each roll seam side down on an oil brushed parchment-lined baking sheet. Lightly cover with an oil-lined plastic wrap and let rest again for an additional 60 minutes. With the edge of a sharp knife, score each bolillo down the center. Don't cut too deeply.
• Bake in a preheated oven at 375 degree Fahrenheit for 25 minutes or until the tops are golden brown.

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.

MEXICAN BOLILLOS (BREAD ROLLS) RECIPE - (4.5/5)

Steps:

• 1. In a large bowl combine 1 1/2 cups of flour,yeast, sugar, and salt, add warm water. Beat with an electric mixer on low to medium speed 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the flour as you can. 2.Turn out dough onto a lightly floured surface. Knead in enough flour to make a stiff dough that is smooth and elastic (6 to 8 minutes). Shape into a ball. Place in a lightly greased bowl, turning once to coat the surface. Cover and let rise, in a warm space, for one hour. 3. Punch down after 1 hour.Turn out onto lightly floured surface. Divide the dough into 6 equal parts, shape into oval shapes, pulling and twisting slightly. Transfer to baking sheet lined with parchment paper. Use a sharp knife to make a cut about 1/4 inch deep along the center of each roll. In a small bowl, combine the egg white and water. Brush the tops and sides of the rolls. Cover with wax paper or a clean kitchen towel and let rise for 30 to 45 minutes. 4. Preheat oven to 375ºF. Here is another great tips I learned for baking breads. Place a baking dish on the bottom rack of oven while it is preheating. Right before baking the bread, fill hot baking dish with 1 cup of room temperature water. This will create steam and also result in a crisp exterior on the bread. Bake the rolls for 15 minutes. Brush again with egg white mixture. Bake for another 10 to 13 minutes or until golden brown. Remove from baking sheet and cool on wire racks. Rolls can be frozen for up to 3 months in a freezer bag.

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.

BOLILLOS - MEXICAN OVAL ROLLS RECIPE - (4.3/5)

Steps:

• Equipment needed/recommended: The Dough Improver is a product that I buy from King Arthur Flour. I find that it really helps to improve the texture of my bread rolls, but this is not necessary for this recipe. I also recommend a higher gluten flour and I use King Arthur Unbleached Flour Parchment paper is helpful Baking sheets Cooling rack pastry brush I use a Kitchen Aid Stand-Mixer with a dough hook. You can do this with a bread machine, except for shaping the rolls, or mix and knead this by hand. Sprinkle yeast over the warm water in large mixer bowl, add the honey; stir to mix. Let stand 5 minutes. Add the melted and cooled and salt into yeast mixture; add 2 1/2 cups flour. Mix at low speed; then beat at medium speed until very elastic, about 5 minutes. Gradually stir in as much of the remaining flour needed to make soft dough, 1/2 to 1 cup. NOTE: I added a tablespoon at a time, and used about 8 more tablespoons. You want the dough to come together enough that it"cleans"the bowl as the dough hook kneads it (5-8 minutes). If you are using your hands, add just enough flour to prevent sticking, until dough is smooth and elastic. Place the dough in a greased bowl; turn dough over to grease the top. Let rise, covered, in a warm place until doubled-about an hour. Likewise, I turn on my oven toWARMfor 3 minutes, then turn it off. Punch down dough (actually, I gently press it down); knead briefly on floured surface. Let rest 10 minutes. Divide dough into 6-8 equal pieces; roll each piece into ball on floured sur­face with palm of hand. Starting at center and work­ing toward opposite ends, roll each ball on floured surface with the palms of hands into oval tapered at both ends-about 5-6"long. Place, evenly spaced, on 2 parchment paper covered baking sheets (or greased); let rise, loosely covered, until almost doubled, about 25 minutes. Meanwhile, heat oven to 375°F. Mix cold water and cornstarch in small sauce­pan. Heat over high heat, stirring constantly, to boiling; boil until thickened and clear, about 2 minutes. Brush risen rolls with warm cornstarch mixture. Slash each roll lengthwise with razor blade or sharp, thin knife to 1/2 inch from each end, cutting about 1/2 inch deep. Bake until rolls are golden brown and sound hollow when tapped, 30 to 35 min­utes. Remove from baking sheets; cool on wire racks. Depending on the size, this recipe makes between 6-8 rolls