Bolillos
Serves 1
Directions
- 1Add warm water, sugar, and active dry yeast to a bowl and whisk to combine. Let sit for 5 minutes until foamy.
- 2Add warm water, sugar, and active dry yeast to a bowl and whisk to combine. Let sit for 5 minutes until foamy.
- 3Add warm water, sugar, and active dry yeast to a bowl and whisk to combine. Let sit for 5 minutes until foamy.
- 4Add olive oil, all-purpose flour, and salt to the yeast mixture. Knead using a stand mixer until a dough forms.
- 5Add olive oil, all-purpose flour, and salt to the yeast mixture. Knead using a stand mixer until a dough forms.
- 6Add olive oil, all-purpose flour, and salt to the yeast mixture. Knead using a stand mixer until a dough forms.
- 7Lightly oil a clean bowl and transfer the dough to it, forming it into a ball. Cover with plastic wrap and let it rise in a warm place for 1.5 hours.
- 8Lightly oil a clean bowl and transfer the dough to it, forming it into a ball. Cover with plastic wrap and let it rise in a warm place for 1.5 hours.
- 9Lightly oil a clean bowl and transfer the dough to it, forming it into a ball. Cover with plastic wrap and let it rise in a warm place for 1.5 hours.
- 10Punch down the risen dough and transfer it to a floured surface. Divide the dough into 8 equal pieces.
- 11Punch down the risen dough and transfer it to a floured surface. Divide the dough into 8 equal pieces.
- 12Punch down the risen dough and transfer it to a floured surface. Divide the dough into 8 equal pieces.
- 13Shape each piece of dough into an oval and place them on a baking sheet.
- 14Shape each piece of dough into an oval and place them on a baking sheet.
- 15Shape each piece of dough into an oval and place them on a baking sheet.
- 16Cover the shaped dough with a towel and let it rise for another hour.
- 17Cover the shaped dough with a towel and let it rise for another hour.
- 18Cover the shaped dough with a towel and let it rise for another hour.
- 19Score the top of each risen bolillo with a sharp knife.
- 20Score the top of each risen bolillo with a sharp knife.
- 21Score the top of each risen bolillo with a sharp knife.
- 22Bake the bolillos until golden brown and cooked through.
- 23Bake the bolillos until golden brown and cooked through.
- 24Bake the bolillos until golden brown and cooked through.
Ingredients
- 1.5 cups warm water
- 1.5 cups warm water
- 1.5 cups warm water
- 1 tbsp sugar
- 1 tbsp sugar
- 1 tbsp sugar
- 2.25 tsp active dry yeast
- 2.25 tsp active dry yeast
- 2.25 tsp active dry yeast
- 2 tbsp olive oil
- 2 tbsp olive oil
- 2 tbsp olive oil
- 4 cups all-purpose flour
- 4 cups all-purpose flour
- 4 cups all-purpose flour
- 1.5 tsp salt
- 1.5 tsp salt
- 1.5 tsp salt
Equipment
large bowlwhiskstand mixerbaking sheetplastic wraptowel