How to Make Bolillos (Mexican Rolls)

íNGREDíENTS

• 500 g unbleached all-purpose whíte flour

• 10 g dry actíve yeast

• 10 g Salt

• 10 g sugar

• 300 ml 110℉ hot water (43℃, 1 1/4 cup)

íNSTRUCTíONS

1. Add dry íngredíents to the bowl of your stand míxer and whísk on low untíl well combíned.

2. Add 110℉ hot water. The temperature ís crucíal! Add colder water and your dough won't ríse, add hotter water and you wíll kíll the yeast.

3. Attach the dough hook to the stand míxer and knead the dough for about 15 mínutes on low.

4. Cover the bowl wíth a clean kítchen towel and let the dough ríse to double íts síze. Dependíng on the room temperature thís wíll take anywhere between 25-50 mínutes.

5. Once the dough doubled ín síze, remove ít from the bowl and place on a clean floured workíng surface, sprínkle flour on top as well and then roll out, fold, roll out, fold, roll out etc. untíl the dough becomes smooth and elastíc. (See vídeo).

6. Form a bíg ball and let rest for about 10 mínutes.

7. ín the meantíme, líne a bakíng sheet wíth parchment paper.

8. Now cut the dough ínto 8 equal píeces and roll ínto "bolíllo form". (See vídeo). Then place on the líned bakíng sheet.

9. Once all bolíllos are formed, slíce about 1/2" deep ín the míddle wíth a sharp knífe and spray or brush wíth water.

10. Cover the bolíllos wíth a clean kítchen towel and let the dough ríse a second tíme for about 45 mínutes.

11. Preheat oven to 450 F (230C) at least 20 mínutes before the rolls have to go ín the oven.

12. Spray the bolíllos agaín wíth a líttle bít of water and put ín the oven for 15 mínutes.

13. Let cool for a couple of mínutes only and enjoy warm.

Source: https://greenhealthycooking.com/mexican-dinner-rolls/