This recipe is from Lorena Grater, and she says these rolls are the number 1 bread sold in Mexico City. In my opinion, they are the perfect roll sold anywhere!
Always use a digital scale when measuring flour
500 g, about 4 cups, unbleached all-purpose white flour
2 teaspoons, dry active yeast
1-1/2 teaspoons salt
1-3/4 teaspoons sugar
1-1/2 cups 110℉ water
- Add dry ingredients to the bowl of your stand mixer and whisk until well combined.
- Add 110℉ hot water.
- Attach the dough hook to the stand mixer and knead the dough for at least 20 minutes on low. Longer is even better. You want a very elastic dough.
- Pull the dough off the hook and form into a ball and replace in bowl.
- Cover the bowl with a clean kitchen towel and let the dough rise to double its size, about 25-50 minutes.
- Once the dough doubled in size, remove it from the bowl and place on a clean floured working surface, sprinkle flour on top as well and then fold from the bottom up and over and from the top up and over, then let rest for 10 minutes, fold again, and let rest another 10 minutes, until the dough becomes smooth and elastic. (See Lorena’s video referenced below).
- In the meantime, line a baking sheet with parchment paper.
- Weigh the dough, then cut into 12 equal pieces (around 70 grams each).
- Roll into a crescent shape. Then place on the lined baking sheet.
- Once all bolillos are formed,make a 1/2″ deep incision in the middle with a sharp knife and spray all bolillos with water.
- Preheat oven now to 450 F (or at least 20 minutes before rolls are ready to bake)
- Leave a baking sheet in the oven under the middle rack to fill with water later to create steam.
- Cover the bolillos with a clean kitchen towel and let the dough rise a second time until doubled in size.
- Remove the kitchen towel, spray the bolillos again with a little bit of water, add 1 cup of water to your baking sheet already in the oven, and put the bolillos on the middle rack (above the water) for approximately 13-15 minutes, or until golden brown.
- Let cool for at least 10 minutes and enjoy warm.
TIP: Freeze leftovers and reheat in toaster oven at 425 degrees for 6 minutes if thawed, or 7 minutes frozen.
You can view Lorena’s tutorial video here:
https://greenhealthycooking.com/mexican-dinner-rolls/#wprm-recipe-container-5105
