Bolillos Rapido Using Bread Machine
Diane Hopson Smith
Bolillos are eaten in a variety of ways, any time of the day. For breakfast eat with butter, jam and honey or split open and cover with beans and cheese and toast. They are used for a variety of sandwiches and also eaten with soups and stews. For dessert use them in a Mexican pudding.
Adapted from Marge Poore's 1,000 Mexican recipes.
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- 1 1/4 c
- water (80 degrees f/27 degrees c)
- 1 Tbsp
- vegetable oil (I use a light olive oil)
- 2 tsp
- 3 1/2 c
- all purpose flour (a little more if dough seems to sticky)
- 1 tsp
- 1 pkg
- quick rising active dry yeast
- cornmeal, optional
NOTE: I put these in my oven with the oven light on to rise. About 5 minutes before I bake, I remove from oven and preheat oven for baking. The warmth from the light in the oven helps with rising the dough.