Sunday morning, Mother’s Day, and I find myself without a store-bought gift to give to a dear sweet friend. I had actually 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 million 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 a lot 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 a lot easier!
Check out Mely’s recipe too! Tell her I sent you!
http://www.mexicoinmykitchen.com/
I tested and developed this stand mixer recipe so it would be as easy as possible to prepare a homemade bolillo recipe. You can follow the recipe as posted below. Or you can challenge yourself if you have no stand mixer and prepare the dough by hand. That’s how I used to do it.
Really Loving the Vintage Aqua Color!
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!!!
Then when I had no stand mixer, still came out great!
VIDEO LINK
https://animoto.com/play/9g1hN4SoFajsbTYycWcDjQ
Did Someone Say Brisket????
Slow roasted brisket on fresh bolillo rolls! Yes!
Some of our leftover slow braised brisket was so tasty with this fresh bolillo bread. The perfect beef torta! I was out of beans.
Bollilos in My Kitchen Aide
Ingredients
Ingredients
- 1/2 cup warm water 105-115 degrees
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons active dry yeast
- 4 cups bread flour sifted
- 1 teaspoon salt
- 1/4 cup butter, lard or shortening melted
- 8 oz warm water
- 2 tbsps cooking oil
Instructions
Directions
- In a large cup combine the 1/2 cup warm water with sugar and dry yeast. Stir for 10 seconds. Let stand to bloom for 10 minutes.
- To the bowl of your Kitchen aide, add the flour, and salt. Whisk lightly to combine.
- After 10 minutes, pour in the yeast/water mix and melted lard(or butter) into the stand mixer bowl with flour. Mix with the paddle on low for one minute.
- Gradually mix in the 7 ounces of reserved warm water. You may not need all 8 ounces. The dough should still be slightly sticky. it it looks dry, add the remaining water.
- Mix at medium speed and set your timer for 8 minutes. Continue mixing at that speed until the dough begins to come together. You want to resist adding more flour. Continue mixing until dough pulls away easily from the sides. I mix for a total of 10 minutes. If you can pull the dough without it tearing right away, it's ready.
- Drizzle some oil over the dough to coat evenly. Transfer a glass bowl or leave in stand mixer bowl. Cover and let dough proof for 1 hour in a warm spot until it doubles in size.
- Once dough doubles in size, transfer to a flat surface. With oil on your hands, knead the dough for one minute. Using a pastry cutter, you are going to try to divide the dough into 6 equal dough balls. Roll into smooth ball.
- Using two hands and holding onto each end of the dough ball, extend out, as to create a somewhat rectangle shape(About 5 inches), without ripping the dough apart. Place down on work surface and tightly roll into a cigar shape away from you. Use the palms of your hand to roll the ends and gently press so to taper the ends a bit. The center should be fatter.
- Transfer to baking sheets lined with parchment paper or lightly greased. Cover and let proof for 40-50 minutes. Preheat oven to 395 degrees F. before dough is done proofing the second time. With a sharp knife, carefully score a half moon shape from one end of roll to the other end. Careful not to press too hard. Using a basting brush, brush some cooking oil in the space you sliced open. This will help the rolls expand more when baking.
- Oven should be preheated. Bake on middle rack for 20-23 minutes or until golden brown. Internal temperature of bread should read at least 190 degrees F.
Notes
Menudo
Cools rolls completely before storing in a plastic storage bag. Best if eaten the first and second day.
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do you have the handmade version. i cant afford this gadget
Renee, I used to do it all by hand before I had the stand mixer. Absolutely it can be done by hand. It just requires a little more time and patience.
Have you used all-purpose flour before? If so, what was the difference from using bread flour?
I have used all purpose flour. I believe it requires a different amount of water. I honestly can’t remember which flour requires more water. I always use bread flour.
I made these yesterday and they were AMAZING! The bread is so soft. I have never made bolillos before but I have made bread but it’s always soft at first then get firmer later. Not these bolillos, so soft, I am so happy I found this recipe. They have that bolillo taste too. This is a definite keeper. I only have one question, when you say to mix with a paddle for one minute, then add water and keep mixing for up to 10 minutes. I did all that but do i change to a dough hook after mixing with the paddle or do I use the paddle the whole time. I switched to the hook after a while but I do not know if I should have or not. Either way, its a great recipe and I’ll be using it for years to come.
My older stand mixer is damaged and doesn’t mix as well with the dough hook. So I start with the paddle because it picks up the dough better. Sometimes it comes together faster with the paddle, but if the dough hook works, I would use that.
awesome! The first batch is gone, I made another one last night. These are the BEST bolillos I’ve made and the recipe is perfection.