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BOLILLO:
French style, crusty bread rolls made in the shape of a bobbin that is served with entrees and used for sandwiches. Source: Glossary of Spanish and Mexican Cooking Terms By James W. Peyton
BOLILLO (MEXICAN STYLE ROLLS)
2 cups water
1 1/2 teaspoons honey
2 tablespoons butter
1/4 teaspoon salt
3 cups bread flour (high gluten flour)
3 cups wheat flour
1 (1/4 ounce) package yeast
FOR THE GLAZE:
1/2 cup water
1 teaspoon cornstarch
Heat water, honey, butter, and salt together in a saucepan. Let cool to lukewarm.
Add yeast to the lukewarm mixture and let stand for 10 minutes.
In separate bowl combine flours with the yeast mixture; mix well. Turn out and knead for 10 minutes, adding more flour as necessary. Place in bowl, cover and let rise until doubled.
Punch down, divide into sixteen pieces and form into logs. Place rolls on greased baking sheet. Cover and let rise until doubled.
Preheat oven to 375 degrees F.
TO MAKE THE GLAZE:
While the dough is rising for the second time, mix water and cornstarch together until smooth in a saucepan; bring to boil until thick, let cool. Brush rolls with the glaze and lightly score top of rolls with sharp knife.
TO BAKE:
Bake rolls in preheated 375 degree F oven 35 minutes or until golden.
Makes 16
Adapted from source: Dienia B.
HOMEMADE MEXICAN BOLILLOS
"This recipe is the closest I have come to the real bolillos of Mexico. The secret ingredient is the cinnamon, which provides that elusive Mexican taste."
2 2/3 cups warm water (110 degrees F), divided use
1 pkg active dry yeast
1/2 tsp sugar
6 1/2 cups unbleached bread flour, divided use (plus more for kneading)
1 tbsp butter, melted
1/2 cup dry milk powder
2 tbsp sugar
1/2 tsp cinnamon
1 tbsp salt
2 tsp baking powder
2 tsp vegetable oil
1/2 cup warm water mixed with 2 tsp salt
Pour 2/3 cup of the water into a small bowl. Add yeast and 1/2 teaspoon sugar. Let proof about 10 minutes until bubbly.
Combine yeast mixture and remaining 2 cups water in a large bowl. Whisk in 3 cups of the flour. Set in a warm place for 30 minutes.
Stir in butter, milk powder, sugar, cinnamon, salt and baking powder. Stir in remaining 3 1/2 cups flour; turn out on a lightly floured board and knead for 10 minutes, adding additional flour, if necessary. Coat dough with oil and return to bowl. Let rise until doubled in bulk, about 1 hour.
Pour the salt-water mixture into a spray bottle.
Punch down dough and form into oblong rolls about 4 inches long. Each bolillo should weigh about 4 ounces. Place on lightly greased baking sheets that have been dusted with cornmeal. Let rise about 30 minutes, or until doubled. Slash tops lengthwise and mist gently with the salty water.
Bake in a preheated 375 degree F. oven for 10 minutes. Mist again. Reduce oven temperature to 350 degrees F and bake 25 minutes longer, until rolls are golden brown.
Makes 12 bolillos
Adapted from a recipe by Jacqueline Higuera McMahan, writing in the San Francisco Chronicle, 12/18/91
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