Bolillos are soft and tasty Mexican rolls. They go great in sandwiches and also can accompany any meal. You can make them using only white flour or replace part of it with whole wheat flour. You also can add flaxseed or sunflower seeds.
Things You'll Need
- 2 cups warm water
- 1 package dry yeast
- 1 tablespoon sugar
- 1 tablespoon salt
- 2 tablespoons butter
- 6 cups flour
Mix 1 cup of warm water with the sugar and yeast and let stand for five minutes.
Warm 1 cup of water, then add the salt and butter. Make sure the butter is melted, then remove from stove and let cool.
Stir the content of the saucepan with the yeast and add 2 1/2 cups of flour. Beat until they are well-blended. Add the remaining 3 1/2 cups of flour and mix until you get a soft dough. Knead for 10 minutes and let rise in a warm place until it doubles in volume,about one and a half hours.
Punch the dough down and divide it into 16 pieces, or fewer if you want bigger rolls. Shape them, place them on baking sheets and let rise for another 35 minutes. Make sure the room is warm. Cut the tops. Bake at 375 degrees for about 10 minutes and at 350 degrees for 30 minutes more.
Tips & Warnings
- If you want them to have a crispy top, place a little pot of water in the stove This will steam them and give them a nice crust.
- If you want them to have a soft top, dissolve 1 teaspoon of cornstarch in 1/2 cup water, bring to a boil, let cool and brush the top before baking.
- Each oven is different, so should check your rolls to see if they are baked.
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