Best Mexican Bolillos Bread Rolls Recipes

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.

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.