Bolillos
Bolillos
Ingredients
- 325 g flour
- 210 g lukewarm water
- 1 teaspoon yeast
- 1 teaspoon salt
- 1 tablespoon butter, softened
Instructions
- 1
Pour 210 g of lukewarm water into a large mixing bowl.
⏱️ 1 min
- 2
Add 1 teaspoon of yeast to the water and whisk well to combine.
⏱️ 1 min
- 3
Add 325 g of flour to the water and yeast mixture.
⏱️ 1 min
- 4
Stir with a spoon until a shaggy dough forms.
⏱️ 2 min
- 5
Add 1 teaspoon of salt and 1 tablespoon of softened butter to the dough.
⏱️ 1 min
- 6
Begin kneading the dough by hand in the bowl, incorporating the salt and butter until well combined and the dough is smooth, about 5-7 minutes.
⏱️ 7 min
- 7
Transfer the dough to a clean, lightly oiled bowl (or the same bowl after scraping it clean). Shape the dough into a ball.
⏱️ 2 min
- 8
Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size, approximately 60-90 minutes.
⏱️ 90 min
- 9
Lightly flour a clean work surface (like a wooden cutting board).
⏱️ 1 min
- 10
Gently transfer the risen dough from the bowl onto the floured surface.
⏱️ 1 min
- 11
Divide the dough into four equal portions.
⏱️ 2 min
- 12
Take one portion of dough, fold the edges towards the center, and then roll it into a smooth ball. Repeat for all four portions.
⏱️ 3 min
- 13
Take one dough ball, flatten it slightly with your palm. Then, fold one long side over the other, pinching the seam tightly to seal.
⏱️ 3 min - 14
Roll the dough into an elongated, torpedo-like shape, tapering the ends to form the characteristic bolillo shape. Repeat for the remaining dough portions.
⏱️ 4 min
- 15
Place the shaped bolillos onto a baking sheet lined with parchment paper.
⏱️ 1 min
- 16
Lightly dust the tops of the shaped bolillos with flour.
⏱️ 1 min
- 17
Cover the bolillos loosely with plastic wrap and let them rise for a second time until visibly puffy, about 30 minutes.
⏱️ 30 min
- 18
Preheat your oven to 400°F (200°C). Once risen, use a sharp knife or a razor blade to make a deep cut lengthwise down the center of each bolillo.
⏱️ 5 min•🌡️ 400
- 19
Lightly brush the tops of the bolillos with water.
⏱️ 1 min - 20
Bake the bolillos in the preheated oven for 18-22 minutes, or until golden brown and crusty.
⏱️ 20 min•🌡️ 400
- 21
Once baked, transfer the bolillos to a wire rack to cool. The bolillos should have a golden-brown, crispy exterior and a soft, airy interior.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Bolillos
- 325 g flour
- 210 g lukewarm water
- 1 teaspoon yeast
- 1 teaspoon salt
- 1 tablespoon butter, softened
Instructions
- 1
Pour 210 g of lukewarm water into a large mixing bowl.
⏱️ 1 min - 2
Add 1 teaspoon of yeast to the water and whisk well to combine.
⏱️ 1 min - 3
Add 325 g of flour to the water and yeast mixture.
⏱️ 1 min - 4
Stir with a spoon until a shaggy dough forms.
⏱️ 2 min - 5
Add 1 teaspoon of salt and 1 tablespoon of softened butter to the dough.
⏱️ 1 min - 6
Begin kneading the dough by hand in the bowl, incorporating the salt and butter until well combined and the dough is smooth, about 5-7 minutes.
⏱️ 7 min - 7
Transfer the dough to a clean, lightly oiled bowl (or the same bowl after scraping it clean). Shape the dough into a ball.
⏱️ 2 min - 8
Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size, approximately 60-90 minutes.
⏱️ 90 min - 9
Lightly flour a clean work surface (like a wooden cutting board).
⏱️ 1 min - 10
Gently transfer the risen dough from the bowl onto the floured surface.
⏱️ 1 min - 11
Divide the dough into four equal portions.
⏱️ 2 min - 12
Take one portion of dough, fold the edges towards the center, and then roll it into a smooth ball. Repeat for all four portions.
⏱️ 3 min - 13
Take one dough ball, flatten it slightly with your palm. Then, fold one long side over the other, pinching the seam tightly to seal.
⏱️ 3 min - 14
Roll the dough into an elongated, torpedo-like shape, tapering the ends to form the characteristic bolillo shape. Repeat for the remaining dough portions.
⏱️ 4 min - 15
Place the shaped bolillos onto a baking sheet lined with parchment paper.
⏱️ 1 min - 16
Lightly dust the tops of the shaped bolillos with flour.
⏱️ 1 min - 17
Cover the bolillos loosely with plastic wrap and let them rise for a second time until visibly puffy, about 30 minutes.
⏱️ 30 min - 18
Preheat your oven to 400°F (200°C). Once risen, use a sharp knife or a razor blade to make a deep cut lengthwise down the center of each bolillo.
⏱️ 5 min•🌡️ 400 - 19
Lightly brush the tops of the bolillos with water.
⏱️ 1 min - 20
Bake the bolillos in the preheated oven for 18-22 minutes, or until golden brown and crusty.
⏱️ 20 min•🌡️ 400 - 21
Once baked, transfer the bolillos to a wire rack to cool. The bolillos should have a golden-brown, crispy exterior and a soft, airy interior.
⏱️ 1 min