Mexican Bolillo Rolls
Posted On 6 November 2024
Like so many things, I saw this on a cooking show and decided to search out recipes and learn.
Mexican Bolillo Rolls
Rolls for tortas or anything else you'd like
Servings: 6 rolls
Equipment
- Stand mixer (optional)
- 2 Half-sheet pans
- Parchment Paper
- Oven. (duh)
Ingredients
- 7 grams yeast, active or instant (2¼ teaspoons / 1 packet)
- 350 grams very warm (110℉ / 43℃) water (~1½ cups)
- 10 grams granulated sugar (2½ teaspoons)
- 500 grams bread flour (480g AP, 20g vital wheat gluten) (~4 cups)
- 10 grams fine sea salt (1¾ teaspoons)
- 26 grams olive oil (2 tablespoons) (see notes)
- olive oil for greasing
Instructions
- In a large bowl, combine the yeast and warm water. If using active (not instant) yeast, mix and let sit for 10-15 minutes until frothy. If using instant (not active) yeast, proceed to the next step.
- Add the sugar, flour, salt, and olive oil.
- Mix and then knead for 15-20 minutes on low-medium in a stand mixer or by hand until a smoothish, soft dough develops. Should be very elastic.
- Put dough in an oiled bowl, turn to coat, and cover. Let rise for 60-90 minutes or until doubled.
- Prepare two half-sheet pans with parchment paper and spray with oil.
- Pour the dough out onto a floured work surface and deflate. Sprinkle with flour.
- Pull the side closest to you up and over the dough. Then pull the side away from you up and over. Let rest for 5-10 minutes and repeat.
- Divide dough into 6 portions (should be around 155 grams each) and form into 6-7" long rolls, tapered at the ends. Place on your prepared sheet pans, 3 each.
- Make a ¼"-½" slash down the length with a sharp knife or lame, spray with water, and cover with a clean towel to let rise until doubled, usually 45-50 minutes.
- 15-20 minutes before they're done rising, heat your oven to 450℉ (230℃) with a pan of hot water on the bottom or the lowest rack.
- Bake for 15-18 minutes until a thermometer registers 190℉ (90℃).
- Let cool at least 10 minutes before eating.
Notes
- The oil is not essential but makes for a softer bread. I use garlic olive oil.
- As you can see by the picture, my forming isn’t great. Should be pointier. Didn’t get a very good cut either. Stay tuned.
