Bolillos - Mexican Oval Rolls
Bolillos - Mexican Oval Rolls - Exterior
Bolillos - Mexican Oval Rolls No. 2 - Interior
I was rummaging through some of my baking books, looking for something new to bake, and found this recipe for Bolillos (Mexican oval rolls), and decided to give them a try. They're close to the ones I remember from traveling in Mexico. I made the dough a little bit wetter than the recipe called for, trying to get a better interior. They're slightly sweet as a result of a small amount of honey in the dough and are very good at breakfast... and the dough makes really good hamburger and hot dog rolls. Of course, the Mexicans would probably want to "shoot the Gringo" if they heard me say that. Anyway, I really enjoyed the baked goods in Mexico. They make great rolls and fairly simple but terrific pastries and in the smaller towns the bakeries (and bakers) are quite good. We think of tortillas as being the staple of Mexico, and they are, but they also make some very good bread, rolls and pastries down there.
These Bolillos were made using the direct method with yeast, no pre-ferment. Although I did stretch and fold the dough as opposed to punching it down (as the recipe suggested), which, I think, gave me a better interior. They have a small amount of oil in the dough which makes them slightly softer than French style rolls and, of course, a little sweeter as a result of the honey. Since I sort of winged it with these, if anyone else out there has made Bolillos I would really appreciate hearing about your recipe, how you made them and how they turned out.
Howard
Comments
I'd love to taste one of those rolls. If you put together a recipe I'd like to see it. Great job. weavershouse
I'll try to post the Bolillo recipe in the next few days.
Howard
Weavershouse,
I copied and pasted this recipe directly from Mexican Cooking Class Cookbook published by the editors of Consumer Guide. My wife and I proofed it and it looks right. You can use your own judgment re: technique. For example, I mixed the yeast directly into the flour as opposed to mixing it with water, used stretch and fold instead of punching it down, made the dough a little wetter than they called for, did all the kneading in my Kitchen Aid, rather than on the counter for 5-10 minutes, etc. Next go round I would add 3 tablespoons of honey instead of 2 for a little sweeter roll. As they say in Mexico, Buena Suerte!
Howard
1 package (1/4 ounce or 7 g) active dry yeast
1 1/3 cups (330 mL) warm water (105 to 115°F or 40 to 46°C)
1 tablespoon (15 mL) honey
1 tablespoon (15 mL) lard orvegetable shortening,melted and cooled
1 1/2 teaspoons (7 mL) salt
3 1/4 to 4 cups (810 mL to 1 L) bread flour
1/4 cup (60 mL) cold water
1 teaspoon (5 mL) cornstarch
1. Sprinkle yeast over the warm water in large mixer bowl; stir to mix. Let stand 5 minutes.
2. Stir honey, lard and salt into yeast mixture; add 2 1/2 cups (625 mL) flour. Mix at low speed; then beat at medium speed until very elastic, about 5 minutes. Gradually stir in as much of the remaining flour needed to make soft dough, 1/2 to 1 cup (125 to 250 mL).
3. Knead dough on floured surface, adding just as much remaining flour needed to prevent sticking, until dough is smooth and elastic, 5 to 10 minutes. Place the dough in greased bowl; turn dough over to grease top. Let rise, covered, in warm place until doubled, about 1 hour.
4. Punch down dough; knead briefly on floured surface. Let rest 10 minutes. Divide dough into 10 equal pieces; roll each piece into ball on floured surface with palm of hand.
5. Starting at center and working toward opposite ends, roll each ball on floured surface
with palms of hands into oval tapered at both ends. Each piece should be about 51/2
inches (14 cm) long and 2 inches (5 cm) wide at center. Place, evenly .spaced, on 2 greased
baking sheets; let rise, loosely covered, until almost doubled, about 25 minutes
6. Meanwhile, heat oven to 375°F (190°C). Mix cold water and cornstarch in small saucepan. Heat over high heat, stirring constantly, to boiling; boil until thickened and clear, about 2 minutes.7. Brush risen rolls with warm cornstarch mixture. Slash each roll lengthwise with razor blade or sharp, thin knife to 1/2 inch (1.3 cm) from each end, cutting about 1/2 inch (1.3 cm)
deep.
8. Bake until rolls are golden brown and sound hollow when tapped, 30 to 35 minutes. Remove from baking sheets; cool on wire racks.
Makes 10 rollsThank you, that was quick. I'm going to start this tomorrow. Hubby has been asking for rolls and he likes them with a little sweetness. I'll let you know how it goes. weavershouse
Weavershouse,
When I made them I sort of improvised a little as I went along re: technique and hydration. But that's usual for a new recipe, at least it is for me. I always worry when giving out a recipe for fear it will bomb. I sure hope they work out o.k. for you. One thing, the dough was very active, maybe the honey gave it an extra kick.
Howard