How to make Bolillos | Veganuary 2024 | Kay Brittany

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

shortening

🥗Healthier: butter

💰Cheaper: margarine

Butter enhances flavor while maintaining texture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy alternative with fewer calories.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers natural sweetness with potential health benefits.

Add instant dry yeast to warm water and let it sit for about 5 minutes until it foams up.

Add sugar to the yeast mixture to help it bloom.

Mix melted butter and salt in a bowl.

Add 3 and 1/2 cups of flour, but start with 2 cups and adjust based on your environment's humidity.

Combine the yeast mixture with the flour and butter mixture, mixing well.

Knead the dough on a floured surface using a stretch and fold motion for 5 to 10 minutes until smooth.

Shape the kneaded dough into a ball and place it in a greased bowl, covering it with a warm damp cloth to proof for 30 to 45 minutes.

After proofing, gently remove the dough from the bowl and cut it into pieces for shaping.

Shape each piece into a ball and then roll and tuck to form the classic bolillo shape, pinching the bottom to keep it together.

Coat each shaped roll in flour and set aside.

Cover the rolls with a dry kitchen towel or parchment paper and let them rise for about 45 minutes.

Preheat the oven to 380°F (193°C).

After 45 minutes, make a slit on top of each roll with a sharp knife.

Coat the inside of the slits with vegetable oil.

Bake the rolls in the oven at 380°F for about 20 to 25 minutes or until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens