Bolillos

Serves 1
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Directions

  1. 1Pour 1/2 cup of warm milk into a large mixing bowl.
  2. 2Add 1/2 cup plus 2 tablespoons of warm water to the bowl.
  3. 3Add one packet of instant dry yeast to the liquids.
  4. 4Add 2 tablespoons of sugar to the bowl.
  5. 5Add 500g of bread flour to the bowl.
  6. 6Add 7g of salt to the flour.
  7. 7Place the bowl onto a KitchenAid stand mixer and begin kneading the dough until most of the gluten develops.
  8. 8Add 1 tablespoon of oil to the dough while it is kneading.
  9. 9Add 3 tablespoons of unsalted butter to the dough while it is kneading.
  10. 10Form the dough into a smooth ball and place it into a greased bowl.
  11. 11Cover the bowl with plastic wrap and allow the dough to rise in a warm spot for 1.5 hours, or until doubled in size.
  12. 12Punch down the dough to release the air.
  13. 13Divide the dough into 135g portions using a dough cutter.
  14. 14Weigh each portion of dough using a scale to ensure they are 135g.
  15. 15Shape each portion of dough into a ball.
  16. 16Cover the dough balls with plastic wrap and allow them to sit for another 5 minutes.
  17. 17Flatten each dough ball by pressing down on it.
  18. 18Shape the flattened dough into bolillos, ensuring to taper the ends.
  19. 19Place the shaped bolillos onto a baking pan.
  20. 20Cover the baking pan with plastic wrap and a clean cloth, and allow the bolillos to rise for 40-60 minutes, or until doubled in size.
  21. 21Use a sharp blade or knife to score each bolillo.
  22. 22Brush oil on the slit part of each bolillo.
  23. 23Bake the bolillos for 20 minutes at 400 degrees Fahrenheit.
  24. 24Remove the golden-brown bolillos from the oven.

Ingredients

  • 0.5 cup warm milk (whole)
  • 0.5 cup warm water
  • 2 tbsp warm water
  • 1 packet instant dry yeast
  • 2 tbsp sugar
  • 500 g flour
  • 7 g salt
  • 1 tbsp oil
  • 3 tbsp unsalted butter

Equipment

large mixing bowlKitchenAid stand mixerdough hookplastic wrapscalebaking pansharp blade or knifebasting brush

Tips

  • For the first rise, you can leave the dough in the fridge for about 3 hours and then 1 hour in a warm spot.
  • Ensure to taper the ends when shaping the bolillo.
  • Use a sharp blade or knife to score each bolillo after the second rise.
  • Brush oil on the slit part before baking.

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