Homemade mexican bolillos

12 Servings

Ingredients

Quantity Ingredient
Stephen Ceideburg
2⅔ cup Warm water (110 degrees F.)
1 pack Active dry yeast
½ teaspoon Sugar
6½ cup Unbleached bread flour + more for kneading
1 tablespoon Butter, melted
½ cup Dry milk powder
2 tablespoons Sugar
½ teaspoon Cinnamon
1 tablespoon Salt
2 teaspoons Baking powder
2 teaspoons Vegetable oil
½ cup Warm water mixed with
2 teaspoons Salt

Directions

This recipe is the closest I have come to the real bolillos of Mexico. The secret ingredient is the cinnamon, which provides that elusive Mexican taste.

Pour ⅔ cup of the water into a small bowl. Add yeast and ½ teaspoon sugar. Let proof about 10 minutes until bubbly.

Combine yeast mixture and remaining water in a large bowl. Whisk in 3 cups of the flour. Set in a warm place for 30 minutes.

Stir in butter, milk powder, sugar, cinnamon, salt and baking powder.

Stir in remaining flour; turn out on a lightly floured board and knead for 10 minutes, adding additional flour, if necessary. Coat dough with oil and return to bowl. Let rise until doubled in bulk, about 1 hour.

Pour the salt-water mixture into a spray bottle.

Punch down dough and form into oblong rolls about 4 inches long. Each bolillo should weigh about 4 ounces. Place on lightly greased baking sheets that have been dusted with cornmeal. Let rise about 30 minutes, or until doubled. Slash tops lengthwise and mist gently with the salty water.

Bake in a preheated 375 degree F. oven for 10 minutes. Mist again.

Reduce oven temperature to 350 degrees F. and bake 25 minutes longer, until rolls are golden brown.

Makes 12 bolillos.

PER ROLL: 310 calories, 10 g protein, 59 g carbohydrate, 3 g fat (1 g saturated), 3 mg cholesterol 880 mg sodium, 0 g fiber.

Jacqueline Higuera McMahan writing in the San Francisco Chronicle, 12/18/91.

Posted by Stephen Ceideburg

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