Bolillos Caseros
Today, I am going to share a recipe with you that will allow you to make rolls that come out as crispy and tasty as if they’re from a bakery, with an easy and quick way to do it and prepare in the comfort of your home.
Here is the recipe so that you can practice how to prepare homemade rolls quickly and easily.
At first, this recipe might seem time consuming. But once you manage to make bread, you will not be able to stop the desire to continue baking. Imagine that every day you can have a baking routine in the morning to start the day with warm rolls and the smell of freshly baked bread.
Bolillos Caseros
Chili Cheese Steak Sandwich Recipe by Shireen Anwer
Ingredients:
- Bread Flour – 375 gm or 2 3/4 cups
- Instant dry yeast – 7 gm or 2 tsp
- Salt – 1 tsp
- Sugar – 1 1/2 tsp
- Warm water – 280 ml
- Purified water in a spray bottle
Keto Frozen Paratha
Method to Prepare Bolillos Caseros
- Put yeast, sugar and 3 tbsp of flour in a bowl and mix with warm water. Mix everything very well and cover with a plastic cover or a cloth. Let it sit for ten minutes until the mixture changes in consistency: it has to look thicker and more bubbly.
- In a larger container, pour all the flour that you have left, add salt and the activated yeast mixture. Mix very well by hand until it forms a thick, sticky dough.
- Once the dough is very well integrated, you will let it rest a second time, covering your container with a cloth or plastic wrap. This time, let the dough rest for 10 minutes.
- Now the dough is ready to be kneaded. Remember that it is necessary to knead the dough so that air enters it. If you knead consistently and correctly, your rolls will be fluffier and richer to eat. During the kneading process, do not add additional flour because it can spoil the balance of your dough and the growth of yeast.
- After about 15 minutes of kneading, you will notice that, little by little, the dough stops being so sticky and begins to become elastic. Once you have a good elastic dough, it is ready to rest a third time.
- Place it in a greased bowl, and grease the top of your dough so it doesn’t dry out.
- Cover the dough again and let it rest for 40 to 45 minutes until you see that it has tripled in size. How fast your dough rises depends a lot on the heat of the environment you are in: the warmer the environment, the faster it will rise.
- Divide your dough into 6 equal balls. Stretch each ball so that you have an even strip.
- Fold the corners of one of the small edges of your rectangle to form a small triangle and roll the dough to form the bread. Then, flatten the ends with the edge of your hand.
- To better see how the process of forming a bread is done, you can follow the technique in the following video:
- Once you have formed your 6 breads, place them in a greased pan covered with wax paper. Remember to leave enough space between them because the yeast will continue to grow. With a small brush or by hand, bathe them with a light layer of oil or butter so that they do not dry out. Cover them with plastic wrap and let them rest for 30 minutes.
- Meanwhile, turn the oven to 250 degrees and put a metal container with a cup of water inside. Leave it there for the 15 to 20 minutes your loaves rise.
- With a razor or sharp knife, make a cut above and slightly to one side of all the breads. The cut will be the typical bread opening at the top.
- Then bathe all the breads ins with a thin layer of water using a spray bottle.
- Place the tray in the oven without removing your container with water. You can leave the container with water in the lower part of the oven and always put the tray in the middle part
- Lower the oven temperature to 200 degrees and bake for 30 minutes. Keep an eye on your bread and when you feel that it is pleasantly golden, very orange and even on top, it is time to take it out.
- Let them cool on a rack or in a basket and, when they are warm, enjoy them as you like.
