Homemade Bolillos
Recipe category
Crunchy crust, soft and spongy inside.
Preparation time
120 minutes
Cooking time
25 minutes
Number of servings
10
Difficulty
Medium
Ingredients
500 g flour
342 g warm water (110 F)
11 g dry instant yeast
25 g sugar
23 g vegetable oil
9 g salt
100 g flour (dough consistency)
Recipe instruction
- Activate yeast: Mix yeast, sugar, 1 tablespoon of flour (previously weighted). Reserve for 15 minutes.
- Prepare dough: In a big bowl mix the flour with salt. Add the activated yeast and oil. Mix well until the dough is formed.
- Knead: Knead from 8 to 10 minutes. The dough has to be elastic and soft, not sticking in the hands.
- First fermentation: Place dough in a boiled bowl, covering with towel. Reserve for 1 hour or when the dough doubles its size.
- Shape the bolillos: Hit and knead dough, divide in 8 equal portions. Take each portion and make a ball, shaped a large oval (like a football).
- Second fermentation: Place the bolillos in an oiled cookie tray. Covered them and reserve for 1 hour or when the dough doubles its size.
- Prepare oven: Preheat oven 425 F.
- Baking: Before baking make a cut along the oval with a dough cutter. Spray water to each one. Bake between 18 to 22 minutes.
- Cooling: Cool the bolillos in a cooling rack to avoid moistening.
- Check the video