Mexican Bolillos Crusty Oval Rolls
Discover the authentic taste of Mexico with these Mexican Bolillos, delightfully crusty oval rolls perfect for any meal. These golden-brown rolls boast a crisp exterior and irresistibly soft, airy interior, making them the ultimate bread for sandwiches, soups, or simply slathered with butter. Crafted with basic pantry staples like all-purpose flour, yeast, and sugar, the magic lies in the careful kneading and the use of steam during baking, which creates their signature crust. With just a few simple steps and a little patience, you can bring the aroma of freshly baked Bolillos into your home. Perfect for breakfast, dinner, or as a snack, these versatile Mexican rolls are a must-try for bread enthusiasts. Bake a batch today and elevate your homemade bread game!
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Ingredients
- 4 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 2 teaspoons Salt
- 2.25 teaspoons Active dry yeast
- 1.5 cups Warm water (110°F/43°C)
- 2 tablespoons Vegetable oil
- 1 large Egg white
- 2 tablespoons Water (for brushing)
Directions
Step 1
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes, or until the yeast becomes frothy.
Step 2
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the yeast mixture and vegetable oil.
Step 3
Mix the dough with a wooden spoon or a hand until it begins to come together. Transfer to a floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, knead the dough with a stand mixer fitted with a dough hook for 6-8 minutes.
Step 4
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free area for 60 minutes, or until it has doubled in size.
Step 5
Punch down the dough to release excess air. Divide it into 10 equal pieces and shape each into an oval roll about 4 inches in length. Place the rolls on a parchment-lined baking sheet, spacing them 2 inches apart.
Step 6
Cover the rolls with a clean towel and let them rise again for about 30-40 minutes, or until puffy.
Step 7
Preheat your oven to 425°F (220°C). Place a shallow oven-safe pan filled with hot water on the lower rack of the oven to create steam. This helps create the crusty exterior typical of Bolillos.
Step 8
Using a sharp knife or a razor blade, make a shallow slit lengthwise on the top of each roll. This helps the Bolillos expand properly while baking.
Step 9
In a small bowl, whisk the egg white with 2 tablespoons of water. Brush this mixture lightly over the surface of each roll for a shiny, golden crust.
Step 10
Bake the rolls for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom. Rotate the baking sheet halfway through for even baking.
Step 11
Remove the Bolillos from the oven and let them cool on a wire rack. Serve warm or at room temperature. These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Nutrition Facts
| Serving size | (962.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2057.2 |
| Total Fat 31.1g | 0% |
| Saturated Fat 4.5g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 0mg | 0% |
| Sodium 4786.5mg | 0% |
| Total Carbohydrate 382.3g | 0% |
| Dietary Fiber 14.5g | 0% |
| Total Sugars 13.8g | |
| Protein 55.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 69.6mg | 0% |
| Iron 22.6mg | 0% |
| Potassium 711.1mg | 0% |
Source of Calories