Bolillos Food

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.

BOLILLOS

Steps:

• Combine water, yeast and sugar in large bowl of electric mixer fitted with paddle attachment. Mix until sugar and yeast dissolve. Add milk, 3/4 cup bread flour and 3/4 cup all-purpose flour and mix until smooth. Set aside at room temperature for 30 minutes.
• Mix remaining 2 1/2 cups bread flour and 2 1/2 cups all purpose flour in medium bowl. Remove 1 cup flour mixture and transfer to small bowl. Add 1 tablespoon salt and baking powder to flour in small bowl and stir with fork to blend. Add this flour mixture to sponge and mix to blend. Continue mixing, gradually adding enough of remaining flour mixture until dough leaves side of bowl. Change attachment on mixer to dough hook. Knead with mixer until dough is moderately firm and dry, adding more of flour mixture as necessary. Knead 10 to 15 minutes longer. Lightly oil large bowl. Add dough; turn to coat. Cover with damp towel. Let stand in warm draft-free area until doubled in volume, about 1 hour.
• Punch down dough. Transfer to lightly floured work surface. Knead briefly. Divide dough into 9 equal portions. Roll each into ball shape. Cover with towel and let rest 10 minutes.
• Combine butter and remaining 1 tablespoon flour in small bowl. Pull each dough ball into 6-inch long log. Using sharp knife, cut shallow slit down center of each log. Spread some of butter mixture inside each. Roll logs briefly on counter to enclose butter mixture. Arrange on large parchment lined baking sheet. Cover with towel. Let stand in warm draft-free area 30 minutes. Rising is complete when finger pressed in dough leaves a mark.
• Preheat oven to 325 degrees F. Combine remaining 1 tablespoon salt and 1 cup water in spray bottle. Generously spray rolls all over. Bake 5 minutes. Reduce oven temperature to 325 degrees F. Bake rolls until golden brown and sound hollow when tapped on bottom, about 10 minutes. Transfer to racks and cool completely.