MEXICAN BOLILLOS | Bewitching Kitchen

Super excited to share these! Hubby loves them and always gets a bag at the grocery store, so I was tempted to bake them from scratch. My first attempt got over-baked and the crust was not as soft as the commercially available, but my second batch was pretty close to perfect, even if I say so myself… This is a very easy bread, made with instant yeast. From start to finish, about 3 hours.

MEXICAN BOLILLOS
(adapted from this post)

1 ½ cups warm water, plus more for steam baking
2 ¼ teaspoons active dry yeast (1 package)
1 tablespoon granulated sugar
500g all-purpose flour (about 4 cups)
2 teaspoons salt
2 tablespoons avocado oil (or another neutral oil)
vegetable oil spray (I used olive oil)

Prepare the yeast. Mix the water and sugar with the instant yeast. Let it stand for 5 minutes until it gets foamy. Prepare the dough. In the bowl of a stand mixer whisk together the all-purpose flour and salt.

Attach the dough hook to the mixer. Drizzle the oil over the yeast-water mixture, whisk a bit and with the machine running in low-speed, add the whole mixture to the bowl. Knead on the same low-speed for 7 minutes.  The dough will be slightly sticky. If it seems too sticky, knead in 1 tablespoon of additional flour at a time until smooth and elastic. If it’s too dry, add a little water and keep kneading for another minute.

Place the dough in a slightly oiled bowl and cover with plastic wrap. Proof at room temperature for about 90 minutes, when it should double in size. Line a large baking sheet with parchment paper. Divide the dough in 6 equal pieces (I used a scale, they were about 148 g each), shape each as a little oblong bread, trying to mimic the shape of the bolillo as you form it.

Spray the surface lightly with olive oil. Cover with plastic loosely and let it rise for 45 minutes at room temperature. Meanwhile, heat the oven to 420F and 15 minutes before you bake the rolls, place a 9 x 13 pan in the bottom rack and add 10 cups of hot water inside. That will generate steam for the baking.

Slit the dough in the center, spray the rolls with a little water and bake for about 30 minutes. If they are darkening too much, reduce the temperature to 400F and cover the surface with foil. Bread is baked if internal temperature reaches 205F.

Let them cool for at least 20 minutes before serving.

ENJOY!

to print the recipe, click here

Comments: Such a fun little bread to make! Just make sure to not bake them too long, because the crust will get very dark and hard if you do. It is still great but not like the original. Here you see my first bake maybe you can tell the crust got a little too baked, but the crumb was still very nice, just a bit harder than the second batch.

I urge you to make these, they go well with so many fillings, and even just a smear of olive oil and balsamic if you like to keep it simple. I know I will keep making batches to have some in the freezer at all times, just like I do regularly with sourdough. It is just a different style of bread.

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