Mexican Bolillo Rolls

By Hester

Bolillos are typically Mexican and these can be split and filled or served with entrées. These simple rolls are incredible served warm from the oven with your favorite accompaniments or fillings.

This bolillo roll recipe may be just as easy as any other kind of yeast bread, but they are incredibly delicious and are wonderful as dinner rolls or for making tortas or any other kind of sandwiches you like. Fresh out of the oven, there is nothing better than a fresh baked bolillo and if you are feeling like making your own tortas, there is no reason not to simply bake your own rolls ahead of time so that they are of the highest possible quality. Any sandwich tastes best on fresh baked bread and since this recipe is so easy to make, you will never have to suffer with grocery store rolls again.

Ingredients

• 4 cups flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 package yeast
• 2 cups warm water
• 1 egg white

Details

Adapted from amazingmexicanrecipes.com

Preparation

Step 1

1.Mix the dry ingredients in a large mixing bowl.

2.In a separate large mixing bowl, gently mix the yeast into two cups of warm water.

3.Add the dry ingredients to the water a little bit at a time until it forms a soft dough.

4.Turn the dough out into a greased bowl and cover with a clean towel.

5.Leave in a warm place to rise for one hour.

6.Turn the dough out onto a floured surface, punch it down, and knead for about ten minutes, until the dough is smooth and elastic.

7.Divide the dough into ten equal balls and roll into an ovoid shape between your hands.

8.Cover again and allow to rise for half an hour.

9.Preheat your oven to 375 degrees and brush the rolls with egg white and score each twice across the top lengthwise (the scores should be about 2 inches long and around a quarter inch deep).

10.Bake for half an hour or until the rolls are slightly browned and sound hollow when tapped on the bottom.