Somehow I missed the prompt for this month's Baking Bloggers. But I saw that Sue of Palatable Pastime was doing the preliminary HTML and she said she could add me. That was enough of a push. I added bolillos to the title list and made the dough before we headed to get shots in arms for my husband and our kids. Grateful for the COVID vaccine and looking forward to being able to see some friends in real life! When I got home, the dough was risen and I was able to bake these for lunch. Perfect timing!
The theme for this month is 'Baking of Mexico.' Here's the line-up...
- Baked Pork Enchilada Salsa Verde Casserole from Sneha's Recipe
- Bolillos from Culinary Adventures with Camilla
- Capirotada de Leche from Palatable Pastime
- Cheesy Corn Dip from Magical Ingredients
- Chicken Chili Tortilla Casserole from Food Lust People Love
- Mexican Chicken Bake (DASH Friendly) from A Day in the Life on the Farm
- Tacos De Jocoqui (Sour Cream Tacos) from Sid's Sea Palm Cooking
- Telera Rolls from Karen's Kitchen Stories
No matter how you spell it, bolillos are sold through out Mexico. Bolillos are a small French roll or baguette; they are believed to have been introduced to Mexico by The Boleo Mining Company, a French company which operated in Santa Rosalia, Mexico in the 1800s. Though the mine is now defunct, but the bakery survived.
- 1 Tablespoon active dry yeast
- 2 Tablespoons organic granulated sugar
- 2 cups warm water
- 5-1/2 cups flour
- 2 teaspoons salt (I used the Morada salt from Big Sur Salts that has elderberry and hibiscus) + more for sprinkling
- 1 cup ice cold water
- Also needed: parchment paper, baking sheet, butter for rubbing the rolls
In a large mixing bowl sprinkle yeast and sugar over warm water and let stand until foamy, approximately 10 minutes. Beat in the flour and salt with a wooden spoon until the mixture forms a stiff dough. Knead, on a lightly floured surface, until the dough is elastic, approximately 5 to 6 minutes. Add more flour, if needed. Transfer to an oiled bowl, turning dough to coat with oil. Cover bowl with a kithen towel and let rise until doubled, approximately 90 minutes.
Punch dough down and form into canoe-shaped rolls. I got 6 large rolls out of this recipe. Place rolls on a parchment-lined baking sheet. Let rise for 30 minutes.
Preheat oven to 425 degrees Fahrenheit. Brush dough with cold water. Sprinkle with more salt.
Bake until golden brown, approximately 20 minutes. As soon as you pull the rolls out, rub the tops with butter to give them a nice gloss. Allow bread to cool on wire rack before slicing or serving.
I used these as the roll for my choripan that you will see for another post soon.