Bolillos

2 mins
Serves 8
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Directions

  1. 1In a bowl, combine warm water, sugar, and yeast; let sit for 5-10 minutes until frothy. Add oil once yeast is activated.
  2. 2In a bowl, combine warm water, sugar, and yeast; let sit for 5-10 minutes until frothy. Add oil once yeast is activated.
  3. 3In a bowl, combine warm water, sugar, and yeast; let sit for 5-10 minutes until frothy. Add oil once yeast is activated.
  4. 4Add flour and salt to the yeast mixture; mix on low speed until combined. Increase speed to medium and knead for 8-10 minutes until dough is soft, slightly sticky, and elastic.
  5. 5Add flour and salt to the yeast mixture; mix on low speed until combined. Increase speed to medium and knead for 8-10 minutes until dough is soft, slightly sticky, and elastic.
  6. 6Add flour and salt to the yeast mixture; mix on low speed until combined. Increase speed to medium and knead for 8-10 minutes until dough is soft, slightly sticky, and elastic.
  7. 7Lightly coat the dough with oil, place it in a bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm area for 1-2 hours until doubled in size.
  8. 8Lightly coat the dough with oil, place it in a bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm area for 1-2 hours until doubled in size.
  9. 9Lightly coat the dough with oil, place it in a bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm area for 1-2 hours until doubled in size.
  10. 10Punch down the dough and divide it into 8 equal pieces.
  11. 11Punch down the dough and divide it into 8 equal pieces.
  12. 12Punch down the dough and divide it into 8 equal pieces.
  13. 13Shape each piece into an oval, pinching the ends to seal, then roll into an oval shape.
  14. 14Shape each piece into an oval, pinching the ends to seal, then roll into an oval shape.
  15. 15Shape each piece into an oval, pinching the ends to seal, then roll into an oval shape.
  16. 16Place the dough on a baking sheet, cover with a towel, and let them rest for 10-15 minutes.
  17. 17Place the dough on a baking sheet, cover with a towel, and let them rest for 10-15 minutes.
  18. 18Place the dough on a baking sheet, cover with a towel, and let them rest for 10-15 minutes.
  19. 19Preheat the oven to 425°F.
  20. 20Preheat the oven to 425°F.
  21. 21Preheat the oven to 425°F.
  22. 22Score a line lengthwise down the center of each bolillo using a sharp knife or razor blade.
  23. 23Score a line lengthwise down the center of each bolillo using a sharp knife or razor blade.
  24. 24Score a line lengthwise down the center of each bolillo using a sharp knife or razor blade.
  25. 25Bake for 20-25 minutes, or until golden brown and sound hollow when tapped.
  26. 26Bake for 20-25 minutes, or until golden brown and sound hollow when tapped.
  27. 27Bake for 20-25 minutes, or until golden brown and sound hollow when tapped.

Ingredients

  • 4 cups bread flour
  • 4 cups bread flour
  • 4 cups bread flour
  • 1 tablespoon yeast
  • 1 tablespoon yeast
  • 1 tablespoon yeast
  • 2 teaspoons sugar
  • 2 teaspoons sugar
  • 2 teaspoons sugar
  • 1.5 teaspoons salt
  • 1.5 teaspoons salt
  • 1.5 teaspoons salt
  • 2 tablespoons oil
  • 2 tablespoons oil
  • 2 tablespoons oil
  • 1.5 cups warm water
  • 1.5 cups warm water
  • 1.5 cups warm water

Equipment

bowlmeasuring spoonsmeasuring cupwhiskstand mixerkitchen towel or plastic wrapbaking sheetsharp knife or razor blade