Traditional Mexican Bolillos is a traditional Mexican recipe for a classic oval crusty bread roll that are the base tor tortas (Mexican sandwiches). The full recipe is presented here and I hope you enjoy this classic Mexican version of: Traditional Mexican Bolillos.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Learn how to make these traditional Mexican rolls with this easy recipe. Mexican bolillos are soft inside and crunchy outside, ideal for making tortas (Mexican sandwiches).
Ingredients:
500g strong bread flour
2 tsp salt
2 tsp active dried yeast
300ml lukewarm water
1 tsp sugar
Oil, to grease a bowl
Method:
Sift together the flour and salt into a medium-sized bowl. Form a well in the centre and add the yeast.
Pour a little bit of the water on top of the yeast and mix with a fork or with your fingers until dissolved, then add the sugar and mix a little more. Add the remainder of the water and using your hands, mix it in the bowl.
Turn out the ingredients from the bowl onto a clean work surface and mix with one hand (using the other hand to push the flour with the bench scraper) until all the ingredients are integrated, no more, please don't over mix (this will take about 5 minutes).
The dough, at this point, will look and feel very rough and lumpy &x2014; but this is fine. Shape into a rough ball, return to the bowl then cover with plastic or a wet towel then set aside in a warm place away from drafts and let it rest until doubled in volume. Depending on the weather and humidity, this can take 1-2 hours.
At the end of this time turn the dough out onto a clean, lightly floured, work surface. Gently knock it back and knead it for a few seconds, just enough to form a ball or roll. Divide it into 8 pieces for 18cm bolillos or into 16 pieces for mini-bolillos
Roll each piece to form balls, cover them, and let them prove for 20 minutes. This will help to relax the dough.
Flour a clean work surface and start shaping the bolillos. Take one ball, turn it over, and with your fingers start rolling the dough tightly. Fold the edges in toward the centre and keep rolling. Then, with your little finger, push and roll at the same time, about 1cm from the edges, to form the rounded ends of the bolillo.
Then, with your fingertips, push the centre of the dough to flatten it a little. Repeat with the remaining dough, transferring each bolillo to a baking tray as you finish them (there's need to grease it).
Loosely cover with clingfilm or a light kitchen towel and let them prove in a warm spot until double in size. Depending on the weather and humidity this can take between 1 hour and 90 minutes.
Once they have doubled in volume, pre-heat your oven to 220°C and place a small roasting tin full of water in the lower rack of the oven (or in the base of the oven).
Right before baking, sprinkle a little bit of flour on top of the bolillos, and, using a very sharp knife or razor held at a 45 degree angle, make a long cut from one side to the other. (Using a serrated knife makes this easier).
Finally, before placing them in the oven spray them with water. This is important, as water on top of the bolillos and the warm water in the roasting tin will create steam which will make that beautiful crust on the bolillo.
Bake for 20-22 minutes or until golden brown top and bottom.
Remove from the oven and immediately transfer to a cooling rack. Serve slightly warm.
