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  • Writer's pictureDairy Keen

Mexican Bolillos

My husband and I went to Mexico a few years ago. My husband fell in love with the roll they served every morning for breakfast. These rolls are a staple to Mexico, every corner store has Bolillos. They are a crusty roll with a soft center and they reminded me of French Rolls. They are great with your favorite Mexican meal, and make awesome sandwich rolls.

Mexican Bolillos (Crusty Oval Rolls)

1 1/3 cups Hot Water 2 Tablespoon Honey 2 Tablespoons Solid Shortening 2 teaspoon salt 3 to 4 Cups Bread Flour 1 package dry yeast, (2 ½ teaspoons) ¼ Cup Water 1 teaspoon Cornstarch

To a large mixing bowl, add the Hot Water, Honey, Shortening, Salt, 2 Cups of the Flour, and the Yeast. Mix at a low speed and then beat at medium speed until the dough is very elastic, about 5 minutes. With the dough hook on your mixer, gradually stir in as much of the remaining flour to make a soft dough. Knead with the dough hook on the mixer, or knead by hand until smooth in texture and very elastic, 10-15 minutes.

In a large bowl, wipe inside the bowl surface with about 1 Tablespoon of vegetable oil. Place the dough into the oiled bowl, and turn the dough so all the surfaces have a sheen of oil. Cover the dough with a cloth and let rise in a warm place until it has doubled in size, about 1 hour. In a small glass bowl, mix cornstarch and water together. Heat until thickened, and stir every few seconds. Set aside to cool.

Punch the dough down and knead briefly on a floured surface. With a sharp knife, divide the dough into 10-12 pieces. Roll into balls, with the palms of your hands roll into an oval that tapers on each end. It will look like a football. Place rolls on a greased baking sheet, cover with a cloth and let rise until almost doubled, about 25 minutes.

Heat oven to 375 degrees. Brush each roll with the cornstarch mixture. With a very sharp knife, slash each roll down the middle about ½ inch deep.

Bake until rolls are brown and sound hollow when tapped, about 30 minutes. Remove from oven and serve warm, but they are still great toasted the next morning. Serve with butter and honey or fresh strawberries.

Hope you enjoy these wonderful rolls.


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