Bolillo Recipe From Scratch

A bolillo or pan francés is a traditional bread made in Mexico.

Bolillo recipe from scratch. After 1 hour sprinkle some flour on the bolillo rolls and score with a dough lame making a single cut in the middle of the roll. Grease a large bowl with shortening oil or PAM spray. It is the perfect thing to serve with your favorite pasta dish or soup.

1 stick of organic grass-fed butter melted. To make this recipe you will need the following ingredients. This recipe has been on my to-do list since I first started Isabel Eats back in 2015.

Then with your pinky fingers. Its best to bake the trays of bolillos separately for a more even bake. I used this recipe from The Bread Bible by Beth Hensperger I halved the recipe to make.

Prep Time 30 mins. The flat shape is ovalish or even a rounded rectangle with two slits that divide it into three parts. Shaped like a football and about 6 inches long a bolillo is a Mexican roll made from dough similar to that for a French baguette.

Divide into 8 pieces and roll the pieces into a ball. Ingredients Flour Wheat Flour Enriched Wheat Flour Niacin Reduced Iron Thiamine Mononitrate Riboflavin Folic Acid Malted Barley Flour Water Whole Wheat Flour Bread Base Enriched Wheat Flour Wheat Flour Niacin Reduced Iron Thiamin Mononitrate Riboflavin Folic Acid Salt Sugar Dextrose Soybean. And also spray with water again just before adding to the oven.

4 cups of flour. Bake at 425 F for 20 minutes removing the steam pan after 10 minutes of baking. A bit sweeter and softer than the Baguette Bolillo is now an integral part of Mexican baking.