Mexican bread rolls or bolillos are a simple yet classic recipe that can be easily recreated at home.
There is no doubt that Mexican food is one of the most popular cuisines in the world. The trend is to take a traditional recipe and reinvent it or fuse them with another culture. But for some recipes, like this Mexican bread, similar to a bolillo or birote, the original is the best. On this post I share with you a few new tricks I learned along the way. Shaping the bolillos was not always my favorite thing to do, but after watching a great tutorial video on YouTube, I was very happy with the results.
Equipment note: These rolls were a little over 5 ounces each. To make sure your dough sections are equal in size, use a kitchen scale.
1 1/2cups hot water (105 -115ºF)
1tablespoon active dry yeast
1 1/2tablespoons sugar
3cups bread flour sifted
1package Picot or 1 Alka Seltzer tablet crushed into a powder; about 1 teaspoon
Combine the hot water, yeast and 1 1/2 tablespoons sugar. Stir to combine and let set for 10 minutes.
Combine the dry ingredients, and gradually add in the water/yeast mixture. Mix just until combined. Transfer to a flat surface and knead for 8 to 10 minutes, adding just enough flour so dough does not stick.
Place dough in lightly greased bowl, cover and let rise in a warm spot for 1 1/2 hours.
Transfer dough to flat surface and knead lightly and form into a log. Cut and divide into 6 equal disc. Roll into a ball then shape into a flat oval (4×5). Take the side closest to you and start rolling in as tight as you can, tucking dough as you roll. Take the ends and stretch slightly and pull ends. Place seam side up on greased baking sheet.
Cover with another baking sheet, upside down, so sheet is not touching the rolls. Let rise for another 30 minutes. Preheat oven to 395ºF. When ready, spray or brush bolillos with water. Bake for 20 to 25 minutes in preheated 395-degree oven.
Note: A couple different shapes you can make for this bolillo style recipe are round or a longer bread, birote-style. These were brushed with egg wash, which gives them that shiny finish.
Note: A couple different shapes you can make for this bolillo style recipe are round or a longer bread, birote style. These were brushed with egg wash, which gives them that shiny finish.
This recipe was adapted from Marisolpink.