Sunday morning, Mother’s Day, and I find myself without a store bought gift to give to a dear sweet friend. I had actuallly just prepared some brisket in the oven two days before to share with my her on Mother’s day. Then a light bulb went off in my head! Homemade Mexican bolillos! Nothing beats a homemade gift, in my opinion, unless someone is handing you a miliion dollars! Lol! Just kidding. And besides homemade tortillas, the next best thing is homemade bread! I have been baking bread for a few years now and doing it all by hand. Yes, no Kitchen Aide! I didn’t mind it so much, for the most part. It’s a very rewarding experience to see this beautiful bread come together. But after a while, it puts alot of wear and tear on one’s wrist and back. Or at least it did mine. Why didn’t I already have a Kitchen Aide? I told myself I was waiting to have the perfect spot to plug it in! Seriously, if you could see the lack of counter space in my kitchen, you would understand why I waited so long. Then one day, while at Sam’s Club, I just happened upon a display of the most beautiful colors! Stand mixers, Kitchen Aide! My mind was made up in less then 10 seconds! Do I have the perfect spot to plug it in? No! But, in the end it all worked out and it has made my life alot easier! One of the main reasons for purchasing the mixer, was to prepare different bread and pizza dough. One recipe I prepare often is Mexican bolillos. But this time, I was going to let the mixer do all the hard work. Low and slow, the most beautiful ball of bread dough came together and these fluffy, soft bolillos came hot, out of my oven. This recipe is slightly different from the others I already have on my blog. I took a tip from Mely at Mexico in My Kitchen and added some fat, in the form of pork lard or manteca, to the mix. I am extremely happy with this recipe and will probably use this one from now on. You can use shortening or unsalted butter instead of the manteca, don’t be alarmed. Bake some bread! Thank your Kitchen Aide! I used way too many exclamation marks in this intro today!!! #mexicanfood #kitchenaide
Bollilos in My Kitchen Aide!
Yields 8 bolillos
3 1/4- 3 1/2 cups bread flour
1 1/2 teaspoons active dry yeast
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/4 cup pork lard, shortening or unsalted butter
1 3/4 cup warm water (115-118 degrees F)
*You will also need a small bowl of salt water to brush onto bread before baking.
To the bowl of your Kitchen aide, add the flour yeast sugar and salt. Whisk lightly to combine.
Melt the shortening just until in begins to melt. Add it to the flour mixture. Using the dough attachment, at level 2, begin to mix slowly. You will need to scrape down the sides of the bowl quite often, so grab a spatula!
Gradually add in the warm water. You will need to stop the mixer several times (several times) and scrape down the sides. Be patient. Continue mixing at that speed until the dough is mostly smooth and incorporated.
At this point you will add some flour, just 1/2 tablespoon at a time, until the dough ball forms and comes away from the sides of the bowl. At this point the dough is ready.
Transfer the dough to a greased bowl and cover with a kitchen towel. Placing it in a warm spot helps the dough rise in a timely manner. After 60-90 minutes the dough should have doubled in size.
Transfer the dough to a lightly floured surface and roll into a log shape. Using a bench cutter ot straight edge knife, cut 8 equal pieces. Or if you want larger rolls, cut 6 pieces.
Spray two sheet pans with oil. Take each dough ball and shape into an oval, football like, shape. It should be at least 5 inches long. Place onto sheet pan and pull lightly on the end to give them a pointed look. Using a razor blade or really sharp knife, score the tops of each bolillo. Brush salted water onto the surface of each one. Cover with kitchen towel and let them rise for 30-40 minutes more.
Preheat oven to 425 degrees F. Place a metal pan, round or square on the bottom shelf of oven. When ready, add a couple of cups of cool water to the pan in the oven to create some steam rapidly. Place the pans in the oven and bake for 22-26 minutes or until golden brown. You may need to rotate the pans on the shelves in the oven. They will bake differently depending on what shelf they are on. The steam created yields a soft bread with a crusty exterior.
Really love the vintage aqua color! Exclamation poit..Lol!
The bolillos were just the right size. Not too big, so you could actually enjoy a whole one without feeling so full.
A straight edge knife works if you do not have a bench cutter for dough.
I find it easier to shape the rolls with my hands instead of rolling it on a flat surface.
If you prefer a shiny finish to your rolls, you could brush them with egg wash right before you bake them.
I am never without parchment paper or cooking spray for baking.
Some of our leftover slow braised brisket was so tasty with this fresh bolillo bread. The perfect beef torta! I was out of beans.
Beef Brisket Torta-Slow Braised Brisket
And today, Tuesday, with just one roll left…Menudo out of my freezer was a tasty brunch.
Cools rolls completely before storing in a plastic storage bag. Best if eaten the first and second day.