Homemade Mexican Bolillos Recipe

Beat with an electric mixer on low to medium speed 30 seconds scraping sides of bowl.

Homemade mexican bolillos recipe. Prep Time 30 mins. Nearly every villiage has a Bakery and every bakery makes Bolillos Fabulous for breakfast with a little butter and fresh fruit. It is a variation of French baguette although shorter and often baked in a stone oven.

Cook Time 20 mins. If youre making this recipe in the wintertime a good place to let the dough rest is on top of the fridge. Lightly spray or brush the bolillos with water cover and let them rise until puffy about 30 to 45 minutes.

Place the dough and turn it all over to make sure. I have to be honest that I prefer using the paddle attachment to mix my dough as opposed to the hook attachment. Bake at 425 F for 20 minutes removing the steam pan after 10 minutes of baking.

Starting at the bottom edge lift the two corners and fold inward as if making a folded triangle. Divide the dough into 8 pieces. Beat on high speed for 3 minutes.

Shape the balls of dough into chubby slightly tapered oval rolls about 6 long. In a large bowl combine 1 12 cups of flouryeast sugar and salt add warm water. Grease a large bowl with shortening oil or PAM spray.

Oven for 10 minutes. 12 servings 2 23 c Warm water 110 degrees F 1 pk Active dry yeast 12 ts Sugar 6 12 c Unbleached bread flour -more for kneading 1 tb Butter melted 12 c Dry milk powder 2 tb Sugar 12 ts Cinnamon 1 tb Salt 2 ts Baking powder 2 ts Vegetable oil 12 c Warm water mixed with 2 ts Salt This recipe is the. 45 min Resting time.