Bolillos Rapido Using Bread Machine Recipes

BOLILLOS

Steps:

• Combine water, yeast and sugar in large bowl of electric mixer fitted with paddle attachment. Mix until sugar and yeast dissolve. Add milk, 3/4 cup bread flour and 3/4 cup all-purpose flour and mix until smooth. Set aside at room temperature for 30 minutes.
• Mix remaining 2 1/2 cups bread flour and 2 1/2 cups all purpose flour in medium bowl. Remove 1 cup flour mixture and transfer to small bowl. Add 1 tablespoon salt and baking powder to flour in small bowl and stir with fork to blend. Add this flour mixture to sponge and mix to blend. Continue mixing, gradually adding enough of remaining flour mixture until dough leaves side of bowl. Change attachment on mixer to dough hook. Knead with mixer until dough is moderately firm and dry, adding more of flour mixture as necessary. Knead 10 to 15 minutes longer. Lightly oil large bowl. Add dough; turn to coat. Cover with damp towel. Let stand in warm draft-free area until doubled in volume, about 1 hour.
• Punch down dough. Transfer to lightly floured work surface. Knead briefly. Divide dough into 9 equal portions. Roll each into ball shape. Cover with towel and let rest 10 minutes.
• Combine butter and remaining 1 tablespoon flour in small bowl. Pull each dough ball into 6-inch long log. Using sharp knife, cut shallow slit down center of each log. Spread some of butter mixture inside each. Roll logs briefly on counter to enclose butter mixture. Arrange on large parchment lined baking sheet. Cover with towel. Let stand in warm draft-free area 30 minutes. Rising is complete when finger pressed in dough leaves a mark.
• Preheat oven to 325 degrees F. Combine remaining 1 tablespoon salt and 1 cup water in spray bottle. Generously spray rolls all over. Bake 5 minutes. Reduce oven temperature to 325 degrees F. Bake rolls until golden brown and sound hollow when tapped on bottom, about 10 minutes. Transfer to racks and cool completely.

BOLILLOS - MEXICAN OVAL ROLLS RECIPE - (4.3/5)

Steps:

• Equipment needed/recommended: The Dough Improver is a product that I buy from King Arthur Flour. I find that it really helps to improve the texture of my bread rolls, but this is not necessary for this recipe. I also recommend a higher gluten flour and I use King Arthur Unbleached Flour Parchment paper is helpful Baking sheets Cooling rack pastry brush I use a Kitchen Aid Stand-Mixer with a dough hook. You can do this with a bread machine, except for shaping the rolls, or mix and knead this by hand. Sprinkle yeast over the warm water in large mixer bowl, add the honey; stir to mix. Let stand 5 minutes. Add the melted and cooled and salt into yeast mixture; add 2 1/2 cups flour. Mix at low speed; then beat at medium speed until very elastic, about 5 minutes. Gradually stir in as much of the remaining flour needed to make soft dough, 1/2 to 1 cup. NOTE: I added a tablespoon at a time, and used about 8 more tablespoons. You want the dough to come together enough that it"cleans"the bowl as the dough hook kneads it (5-8 minutes). If you are using your hands, add just enough flour to prevent sticking, until dough is smooth and elastic. Place the dough in a greased bowl; turn dough over to grease the top. Let rise, covered, in a warm place until doubled-about an hour. Likewise, I turn on my oven toWARMfor 3 minutes, then turn it off. Punch down dough (actually, I gently press it down); knead briefly on floured surface. Let rest 10 minutes. Divide dough into 6-8 equal pieces; roll each piece into ball on floured sur­face with palm of hand. Starting at center and work­ing toward opposite ends, roll each ball on floured surface with the palms of hands into oval tapered at both ends-about 5-6"long. Place, evenly spaced, on 2 parchment paper covered baking sheets (or greased); let rise, loosely covered, until almost doubled, about 25 minutes. Meanwhile, heat oven to 375°F. Mix cold water and cornstarch in small sauce­pan. Heat over high heat, stirring constantly, to boiling; boil until thickened and clear, about 2 minutes. Brush risen rolls with warm cornstarch mixture. Slash each roll lengthwise with razor blade or sharp, thin knife to 1/2 inch from each end, cutting about 1/2 inch deep. Bake until rolls are golden brown and sound hollow when tapped, 30 to 35 min­utes. Remove from baking sheets; cool on wire racks. Depending on the size, this recipe makes between 6-8 rolls

BOLEO/ BOLILLOS (AUTHENTIC MEXICAN/FRENCH BREAD)

Steps:

• In a large bowl sprinkle yeast and sugar over warm water and let stand until foamy, about 5 minutes.
• With a wooden spoon stir in 2 cups flour until combined.
• Stir in salt and 2 cups of the remaining flour until mixture forms a stiff dough.
• On a lightly floured surface knead dough with lightly floured hands for 8 minutes, or until smooth and elastic (or use KA mixer).adding more flour if needed to keep dough from sticking.
• Transfer to a lightly oiled deep bowl, turning to coast with oil.
• Cover bowl with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours.
• Punch down dough and form into 8-10 hoagie shaped rolls (or the dough can be shaped into 2 slender loaves about 10 inches long; or one large loaf.).
• Place rolls on an lipless baking sheet or pizza paddle lightly dusted with corn meal (or parchment paper), cover with lightly floured towel and let rise, until doubled in size, about 30 minutes (longer needed if making large loaves).
• Preheat oven to 425 degrees.
• In preheating oven, place heavy-duty lipless cookie sheet or bread baking stone.
• Make a slash down the center of each roll (or three diagonal slashes on the loaves) with a sharp knife.
• Slide bread from pizza paddle onto hot stone, Lightly spraying each roll/loaf with cold water.
• Carefully toss 1/2 cup water on oven floor (if using gas oven, place a heavy-duty oven-safe skillet or roasting pan on the the oven floor) and close door.
• Spritz dough 2 times during the first 3 minutes of baking.
• Bake until golden brown, about 12-30 minutes (depending on size of rolls/loaves).
• Allow bread to cool on wire rack.