Mexican Bolillos

Living in the Kitchen with Puppies

Bolillos
Mexican Crusty Rolls
adapted from Cocina de la Familia
by Heather of Girlichef
for Bread Baking Day #36 Corn-y Breads
makes: 12-16 rolls

Dough:
1 Tbs. sugar
14 g. (½ oz.) active dry yeast
2½ c. warm water
½ c. olive oil
1 Tbs. fine sea salt
~5 c. all-purpose flour
½ c. masa harina
½ c. white cornmeal

Wash:
1 tsp. fine sea salt
¼ c. warm water

Extra:
white cornmeal, as needed


Directions:
Place ½ cup of warm water in a large bowl. Sprinkle in sugar and yeast. Stir and let mixture sit until it becomes a bit foamy, ~5 mins. Once mixture is ready, add remaining warm water, oil, salt, 2 cups of flour and stir together with a wooden spoon. Stir in the masa harina and white cornmeal, then gradually add the last 3 cups of flour. You may need to switch to your hands if the spoon no longer does the job. Turn dough out onto a work surface (add a bit more flour if it seems sticky) and knead until dough is firm, resilient, and smooth, ~4-5 minutes.

Oil a large bowl and turn ball of dough in it so that all sides are covered with a thin film of oil. Cover with plastic and let sit in a warm spot in the kitchen until doubled in size, ~1 hour.

Lightly flour your work surface again and turn dough out of bowl. Knead for 2 minutes. Depending on if you'd like larger or smaller buns, divide your dough into 3 or 4 equal portions (to make 12 or 16 bolillos) and then cover all but one portion. Divide the piece of dough you have left into 4 equal pieces. Form each dough into a roll shape, then flatten into an oval. Fold each oval into thirds (like a letter), then pinch ends together to form a spindle shape. Place each piece of formed dough, seam side down, onto a sheet tray lined with parchment or a silpat and sprinkled with extra cornmeal. Repeat process.

Cover with plastic and let rise in a warm place for ~30 minutes. Preheat oven to 375° F during last 15 minutes of rising time.

Combine warm water and salt for the wash and lightly brush over risen dough. Slash the side of the dough with a sharp knife, ~¼' deep. Lightly pinch the end of the rolls again.

Bake for ~25 minutes or until rolls are a pale golden color and sound hollow when tapped on the bottom. Remove them to a wire rack to cool.

To make burger buns: For the shaping - just make rounds, press lightly to flatten a bit. When finished rising, score the edges like above. Bake for 20-25 minutes.

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