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
1Grease 2 baking sheets or you can use parchment paper in place of greasing the sheets.
2Select the dough cycle and loaf size for 2 lbs.
3Add ingredient (except cornmeal) to your pan in order listed. Start the machine and let it run through dough cycle.
4Once dough cycle completes; divide dough into 8 equal pieces. Flatten into a 6-inch cirle. Fold the top each toward you cover about 2/3 of the circle. Flap other side over (envelope style) and pinch seam together to seal. Form into a football shape, tapering the ends.
5Dip each roll (seam side only) in the cornmeal. Place seam side down on baking sheets. Cover lightly and let rise until double, about 45 minutes to an hour or until an impression remains in dough when lightly pressed with your finger.
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.
6Preheat over to 375 degrees. With a sharp thin blade knife, make a lengthwise cut (about 1/2-inch deep) on top of each roll. Bake 20 to 25 minutes until they are lightly browned and sound hollow when tapped.
7Cool on rack. Best served on day they are baked, or they can be frozen up to 3 months in freezer bags.