Bolillos
Serves 1
Directions
- 1Pour 1/2 cup of warm milk into a large mixing bowl.
- 2Pour 1/2 cup of warm milk into a large mixing bowl.
- 3Pour 1/2 cup of warm milk into a large mixing bowl.
- 4Add 1/2 cup plus 2 tablespoons of warm water to the bowl.
- 5Add 1/2 cup plus 2 tablespoons of warm water to the bowl.
- 6Add 1/2 cup plus 2 tablespoons of warm water to the bowl.
- 7Add one packet of instant dry yeast to the liquids.
- 8Add one packet of instant dry yeast to the liquids.
- 9Add one packet of instant dry yeast to the liquids.
- 10Add 2 tablespoons of sugar to the bowl.
- 11Add 2 tablespoons of sugar to the bowl.
- 12Add 2 tablespoons of sugar to the bowl.
- 13Add 500g of bread flour to the bowl.
- 14Add 500g of bread flour to the bowl.
- 15Add 500g of bread flour to the bowl.
- 16Add 7g of salt to the flour.
- 17Add 7g of salt to the flour.
- 18Add 7g of salt to the flour.
- 19Place the bowl onto a KitchenAid stand mixer and begin kneading the dough until most of the gluten develops.
- 20Place the bowl onto a KitchenAid stand mixer and begin kneading the dough until most of the gluten develops.
- 21Place the bowl onto a KitchenAid stand mixer and begin kneading the dough until most of the gluten develops.
- 22Add 1 tablespoon of oil to the dough while it is kneading.
- 23Add 1 tablespoon of oil to the dough while it is kneading.
- 24Add 1 tablespoon of oil to the dough while it is kneading.
- 25Add 3 tablespoons of unsalted butter to the dough while it is kneading.
- 26Add 3 tablespoons of unsalted butter to the dough while it is kneading.
- 27Add 3 tablespoons of unsalted butter to the dough while it is kneading.
- 28Form the dough into a smooth ball and place it into a greased bowl.
- 29Form the dough into a smooth ball and place it into a greased bowl.
- 30Form the dough into a smooth ball and place it into a greased bowl.
- 31Cover the bowl with plastic wrap and allow the dough to rise in a warm spot for 1.5 hours, or until doubled in size.
- 32Cover the bowl with plastic wrap and allow the dough to rise in a warm spot for 1.5 hours, or until doubled in size.
- 33Cover the bowl with plastic wrap and allow the dough to rise in a warm spot for 1.5 hours, or until doubled in size.
- 34Punch down the dough to release the air.
- 35Punch down the dough to release the air.
- 36Punch down the dough to release the air.
- 37Divide the dough into 135g portions using a dough cutter.
- 38Divide the dough into 135g portions using a dough cutter.
- 39Divide the dough into 135g portions using a dough cutter.
- 40Weigh each portion of dough using a scale to ensure they are 135g.
- 41Weigh each portion of dough using a scale to ensure they are 135g.
- 42Weigh each portion of dough using a scale to ensure they are 135g.
- 43Shape each portion of dough into a ball.
- 44Shape each portion of dough into a ball.
- 45Shape each portion of dough into a ball.
- 46Cover the dough balls with plastic wrap and allow them to sit for another 5 minutes.
- 47Cover the dough balls with plastic wrap and allow them to sit for another 5 minutes.
- 48Cover the dough balls with plastic wrap and allow them to sit for another 5 minutes.
- 49Flatten each dough ball by pressing down on it.
- 50Flatten each dough ball by pressing down on it.
- 51Flatten each dough ball by pressing down on it.
- 52Shape the flattened dough into bolillos, ensuring to taper the ends.
- 53Shape the flattened dough into bolillos, ensuring to taper the ends.
- 54Shape the flattened dough into bolillos, ensuring to taper the ends.
- 55Place the shaped bolillos onto a baking pan.
- 56Place the shaped bolillos onto a baking pan.
- 57Place the shaped bolillos onto a baking pan.
- 58Cover 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.
- 59Cover 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.
- 60Cover 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.
- 61Use a sharp blade or knife to score each bolillo.
- 62Use a sharp blade or knife to score each bolillo.
- 63Use a sharp blade or knife to score each bolillo.
- 64Brush oil on the slit part of each bolillo.
- 65Brush oil on the slit part of each bolillo.
- 66Brush oil on the slit part of each bolillo.
- 67Bake the bolillos for 20 minutes at 400 degrees Fahrenheit.
- 68Bake the bolillos for 20 minutes at 400 degrees Fahrenheit.
- 69Bake the bolillos for 20 minutes at 400 degrees Fahrenheit.
- 70Remove the golden-brown bolillos from the oven.
- 71Remove the golden-brown bolillos from the oven.
- 72Remove the golden-brown bolillos from the oven.
Ingredients
- 0.5 cup warm milk (whole)
- 0.5 cup warm milk (whole)
- 0.5 cup warm milk (whole)
- 0.5 cup warm water
- 0.5 cup warm water
- 0.5 cup warm water
- 2 tbsp warm water
- 2 tbsp warm water
- 2 tbsp warm water
- 1 packet instant dry yeast
- 1 packet instant dry yeast
- 1 packet instant dry yeast
- 2 tbsp sugar
- 2 tbsp sugar
- 2 tbsp sugar
- 500 g flour
- 500 g flour
- 500 g flour
- 7 g salt
- 7 g salt
- 7 g salt
- 1 tbsp oil
- 1 tbsp oil
- 1 tbsp oil
- 3 tbsp unsalted butter
- 3 tbsp unsalted butter
- 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.