Bolillos
Serves 1
Directions
- 1Pour 1/2 cup of warm milk into a large mixing bowl.
- 2Add 1/2 cup plus 2 tablespoons of warm water to the bowl.
- 3Add one packet of instant dry yeast to the liquids.
- 4Add 2 tablespoons of sugar to the bowl.
- 5Add 500g of bread flour to the bowl.
- 6Add 7g of salt to the flour.
- 7Place the bowl onto a KitchenAid stand mixer and begin kneading the dough until most of the gluten develops.
- 8Add 1 tablespoon of oil to the dough while it is kneading.
- 9Add 3 tablespoons of unsalted butter to the dough while it is kneading.
- 10Form the dough into a smooth ball and place it into a greased bowl.
- 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.
- 12Punch down the dough to release the air.
- 13Divide the dough into 135g portions using a dough cutter.
- 14Weigh each portion of dough using a scale to ensure they are 135g.
- 15Shape each portion of dough into a ball.
- 16Cover the dough balls with plastic wrap and allow them to sit for another 5 minutes.
- 17Flatten each dough ball by pressing down on it.
- 18Shape the flattened dough into bolillos, ensuring to taper the ends.
- 19Place the shaped bolillos onto a baking pan.
- 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.
- 21Use a sharp blade or knife to score each bolillo.
- 22Brush oil on the slit part of each bolillo.
- 23Bake the bolillos for 20 minutes at 400 degrees Fahrenheit.
- 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.
Related recipes
Pan con Tomate con Jamón Ibérico
Spanish · Baked Goods
Bisquets
Spanish · Baked Goods1h 20m
Pan de Kéfir
Spanish · Baked Goods30m
Pan sin horno
Spanish · Baked Goods
Pan de Avena en Sartén
Spanish · Baked Goods10m
Pan de Lentejas
Spanish · Baked Goods30m
PAN de GARBANZOS
Spanish · Baked Goods25m
Pan de Arroz
Spanish · Baked Goods40m
Roasted Cauliflower with Cheat's Romesco Sauce
Spanish · Baked Goods35m
Shrimp and Chorizo with Garlic Bread
Spanish · Baked Goods
Bizcocho de cerezas
Spanish · Baked Goods45m
Panes para hamburguesa caseros
Spanish · Baked Goods2h 15m