Homemade Bolillos Recipe | Mexican Style French Bread | Simply Mamá Cooks

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.

Prepare a starter by mixing 1/3 cup warm to room temperature water, 1/2 cup all-purpose flour, and 1/4 teaspoon dry active yeast in a jar. Cover with a coffee filter and rubber band, and let it sit overnight.

In a large mixing bowl, combine 3 1/2 cups all-purpose flour and 2 teaspoons salt, and 1 tablespoon sugar. Mix well.

Add the starter to the dry ingredients along with 1 tablespoon of cooking oil.

Start mixing in 1 cup of warm water, adding more as needed to combine the ingredients.

Add 2 teaspoons of quick rise dry active yeast to the mixture and continue to mix until it comes together.

Cover the bowl with bees wrap and place it in the oven with the light on to proof for about 2 hours until doubled in size.

Flour your work surface and knead the dough for about 5 to 10 minutes until somewhat smooth, adding more flour as necessary to manage stickiness.

Divide the dough into 8 equal pieces, weighing about 115 grams each, and let them rest for about 20 minutes.

To shape the rolls, flatten each piece of dough, fold in the sides, roll it up, and pinch the seam to secure it. Place shaped rolls onto a large baking sheet.

Cover the rolls and let them proof again until doubled in size, using a small pot of boiling water in the oven to create steam.

Preheat the oven to 450°F and let it preheat for about 20 minutes with the pot of water inside.

Once the rolls have doubled in size, spray them with water to create a crust.

Bake the rolls at 450°F for 10 minutes, then lower the temperature to 400°F and continue baking for an additional 10 to 12 minutes until golden brown.

Remove the rolls from the oven and let them cool.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens