Mexican Bollilos in My Kitchen Aide!

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! 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!!! 

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. Another variation is to dissolve the yeast and sugar in the warm water and let sit for 10 minutes. While the yeast blooms, you would add your dry ingredients to the stand mixer(minus the lard). Gradually mix in the water and med/low speed and then mix in the lard. I have to be honest that I prefer using the paddle attachment to mix my dough as opposed to the hook attachment. Choose which works best for you. 

Really love the vintage aqua color! Exclamation point..Lol!

Bollilos in My Kitchen Aide

Preparing homemade bolillos can be intimidating. But it’s also easier than you think! After testing some new tips I learned from a Mexican panadero(baker), I decided to revise the stand mixer recipe! It’s so much easier now!

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Course: Bread

Cuisine: Mexican

Prep Time: 20 minutes

Cook Time: 22 minutes

Proof Time: 2 hours 30 minutes

Total Time: 3 hours 12 minutes

Servings: 6 Bolillos

Ingredients

Ingredients

• 1/2 cup warm water 105-115 degrees
• 2 teaspoons sugar
• 2 teaspoons active dry yeast
• 4 cups bread flour sifted
• 1 teaspoons salt
• 1/4 cup lard, shortening or butter melted
• 1 cup warm water
• 1/4 cup milk for brushing onto bread, optional

Instructions

Directions

• In a large cup combine the 1/2 cup warm water with 2 teaspoons of sugar and 2 teaspoons of active 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 1 cup of reserved warm water. You may not need all 8 ounces. The dough should still be slightly sticky.
• 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 20 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 to 90 minutes in a warm spot. Dough should double in size. 
• Once dough doubles in size, transfer to a flat surface. Sprinkle lightly with flour and knead for a few minutes. Using a metal pastry cutter, you are going to try to divide the dough into 8 equal dough balls. Roll into smooth ball, dusting with minimal flour.
• 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. Take a sharp knife or razor blade and carefully score(cut) down the center of each bolillo, maybe about 1/8 of an inch into the dough.  Cover and let proof again for 1 hour.
• When almost ready, preheat your oven to 425 degrees F. At this time, place an empty metal pan on the bottom shelf of oven. Brush with milk, if using. Right before you transfer bread to the oven, take 4 cups of cold water and pour it into the metal pan in oven. The steam generated during baking will give you a nice crust on the bolillos. and soft bread. Bake on middle rack for 20-22 minutes. Internal temperature of bread should read at least 190 degrees F.

Notes

Since I first posted this recipe, I have adjusted the recipe just a bit. One never stops learning new methods to make it easier or methods that work better!

Prep ahead dough! You can prepare the dough ahead of time. Follow instructions to prepare the dough. Do not let the dough proof. Wrap it tight in plastic, store in freezer bag and place in the freezer. Once defrosted, shape into desired shape and let dough proof for 90 minutes. Bake as instructed.

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

The bolillos were just the right size. Not too big, so you could actually enjoy a whole one without feeling so full. These are smaller 12 bolillos.

A straight edge knife works if you do not have a pastry cutter for dough.

When I was first learning, I found 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. 

Slow Braised Brisket~ One Brisket, Four Different Meals

Beef Brisket Torta-Slow Braised Brisket

Slow Braised Brisket~ One Brisket, Four Different Meals

Menudo

Menudo Rojo

Cools rolls completely before storing in a plastic storage bag. Best if eaten the first and second day. 

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