BOLILLOS: How to Make Bolillos Step by Step/Delicious Mexican Rolls perfect for Quarantine Baking
31.8 هزار بار بازدید -
4 سال پیش
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Bolillos are Mexican rolls inspired
Bolillos are Mexican rolls inspired by the French that are perfect for sandwiches/tortas or alongside any meal. This video will show you How to Make Bolillos Step by Step. So if your looking for Quarantine baking ideas, look no further than this Bolillos recipe.
Here’s what you’ll need:
Bolillos
4 cups all purpose flour
1 Tbsp. instant or active dry yeast
1 1/2 tsp. salt
1 Tbsp. sugar
2 Tbsp. oil or shortening
1 1/2 cup water, lukewarm
Proof yeast: Mix yeast and sugar in small bowl.
Add lukewarm water and whisk to dissolve yeast.
Let sit 10 minutes.
Yeast should have thickened and have a spongy consistency. (If not, the yeast is not good. Do not use it.)
Mix flour and salt in large bowl. Add yeast that has been proofed. Mix and knead with hands. (You may need to add a little more water if dough is not completely incorporated. If that’s the case, add very little lukewarm water at a time.) Then add 2 Tbsp. olive oil and continue to knead. Once mixed, take dough out of the bowl, place on flat surface, and knead with hands. It will be sticky at first, but do not add flour. Instead, knead for about 15-20 minutes…tossing and folding it over until it is no longer sticky. It should now be more elastic. Grease bowl with vegetable oil and put dough back in it. Brush a little oil on top of dough. Cover with plastic or a dish towel, and let it rise in the warmest part of your home for about 1 hour. You want it to double in size. (If it’s cold, it could take up to 2 hours.)
When your dough has doubled in size, dust flat surface with a little flour. Place dough on floured surface, and knead for a couple of minutes more. Form dough into flat circle. Cut into 8 equal portions. Roll into individual balls, then add a little vegetable oil to fingertips and roll with hands to form bolillos, making ends narrow. Bolillos should be the shape of a football. Place on cookie sheet. Brush a little more oil on top of bolillos, cover with dish towel, and let rise 30 minutes to an hour.
Meantime, preheat oven to 425º.
To create moisture in oven, put about 1 1/2 cups water in an oven safe dish, and place on bottom oven rack.
Just before placing bolillos in oven, cut a slit across the top to create an exhaust. Spray with water, and put on middle oven rack.
Let bake at 425º for 10 minutes, then lower temperature to 350º, spray with water once more, and let bake 10 minutes longer, or until golden brown. (Total bake time should be between 20-30 minutes.)
When bolillos are done, they should be crispy on the outside and soft in the middle. They are perfect for sandwiches, or with any meal. Enjoy!
Thanks so much for checking out my video. Follow me on Instagram @Marcy Inspired and let me know what recipes you’d like to see. And, as always, comment, Like, & Subscribe.
Here’s what you’ll need:
Bolillos
4 cups all purpose flour
1 Tbsp. instant or active dry yeast
1 1/2 tsp. salt
1 Tbsp. sugar
2 Tbsp. oil or shortening
1 1/2 cup water, lukewarm
Proof yeast: Mix yeast and sugar in small bowl.
Add lukewarm water and whisk to dissolve yeast.
Let sit 10 minutes.
Yeast should have thickened and have a spongy consistency. (If not, the yeast is not good. Do not use it.)
Mix flour and salt in large bowl. Add yeast that has been proofed. Mix and knead with hands. (You may need to add a little more water if dough is not completely incorporated. If that’s the case, add very little lukewarm water at a time.) Then add 2 Tbsp. olive oil and continue to knead. Once mixed, take dough out of the bowl, place on flat surface, and knead with hands. It will be sticky at first, but do not add flour. Instead, knead for about 15-20 minutes…tossing and folding it over until it is no longer sticky. It should now be more elastic. Grease bowl with vegetable oil and put dough back in it. Brush a little oil on top of dough. Cover with plastic or a dish towel, and let it rise in the warmest part of your home for about 1 hour. You want it to double in size. (If it’s cold, it could take up to 2 hours.)
When your dough has doubled in size, dust flat surface with a little flour. Place dough on floured surface, and knead for a couple of minutes more. Form dough into flat circle. Cut into 8 equal portions. Roll into individual balls, then add a little vegetable oil to fingertips and roll with hands to form bolillos, making ends narrow. Bolillos should be the shape of a football. Place on cookie sheet. Brush a little more oil on top of bolillos, cover with dish towel, and let rise 30 minutes to an hour.
Meantime, preheat oven to 425º.
To create moisture in oven, put about 1 1/2 cups water in an oven safe dish, and place on bottom oven rack.
Just before placing bolillos in oven, cut a slit across the top to create an exhaust. Spray with water, and put on middle oven rack.
Let bake at 425º for 10 minutes, then lower temperature to 350º, spray with water once more, and let bake 10 minutes longer, or until golden brown. (Total bake time should be between 20-30 minutes.)
When bolillos are done, they should be crispy on the outside and soft in the middle. They are perfect for sandwiches, or with any meal. Enjoy!
Thanks so much for checking out my video. Follow me on Instagram @Marcy Inspired and let me know what recipes you’d like to see. And, as always, comment, Like, & Subscribe.
4 سال پیش
در تاریخ 1399/05/19 منتشر شده
است.
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