Fast and Easy Bolillos
Don't have time to sit around and watch dough rise? This easy bolillos recipe uses extra yeast for a quick batch of light, fluffy rolls that are perfect for sandwiches.
Servings: 6 (8 rolls)
- 3.75 cups all-purpose flour
- 2 Tablespoons yeast
- 1.25 cups warm water
- 1/4 cup canola oil
- 3 Tablespoons sugar
- 1 egg
- 1.5 teaspoons salt
Add 2 Tablespoons of yeast to 1.25 cups of warm water. Add 3 Tablespoons of sugar and 1/4 cup oil. Let sit for 5-10 minutes.
Add 3.75 cups flour, 1.5 teaspoons salt, and 1 egg. Mix as much as you can with a spoon and then plop onto a work surface. Knead with your hands until you have a smooth ball of dough. Add additional flour if it's sticking to your hands.
Divide into eight equal parts. Roll into balls.
Flatten into oval shaped disks. Pull 1/4 of the disk towards you and seal. Now pull that part towards you and seal again. Continue until you have a tube of dough. Give a quick roll while putting pressure on the ends to get the traditional bolillo shape.
Cover and let rise for 10-30 minutes. (I waited 20 minutes). You can optionally add a lengthwise 1/4 inch deep slit on the bolillos just before baking.
Bake for 8-12 minutes at 425F. (This batch baked for 11 minutes).
Let cool on counter and serve immediately.
Adding two cups of water to an ovensafe pan and putting this in the oven as the bolillos bake should make the crust crispier, but I haven't experimented with this yet.
You can use a greased baking sheet but I used parchment paper with a sprinking of flour on it.
Adapted from Taste of Home.