Wheat Bolillo Rolls Recipe

6 to 10 rolls.

Wheat bolillo rolls recipe. 1 hour 55 minutes. To create the traditional bolillo shape flatten one of the dough balls into an oval-shaped disk pull the top quarter towards you. Place each bolilloroll seam side down on the greased baking sheet and cover with a greased plastic.

If desired allow to dry score with 1 lengthwise cut. Divide into 8 pieces and roll the pieces into a ball. A savory Mexican bread made with wheat flour the Telera often appears to us as a traditional torta roll.

The soft doughy insides of a bolillo are known as the migajónThe migajón is often pulled out and discarded when turning a bolillo into a torta or when using the bread to push food around on a plate leaving the firmer outside layer of the. Cover and let rise until doubled. Cool on a wire rack.

This is a pretty straight forward recipe easy and you only need flour sugar. Allow them to rise until theyve doubled in volume. Bake at 380 for 15-18 min.

When ready to bake spray the tops of the rolls lightly with water and slash the tops lengthwise with a lame or very sharp knife. Preheat oven to 375F. Proof twice frozen size.

These Mexican rolls are. Let cool to lukewarm. In separate bowl add flour to the water mixture.