Monday, October 15, 2012

Bolillo Roll (my version)


the recipe for the Bolillo dough is:

dump all in a kitchen aid mixer with a dough hook:

3 cups a/p flour
1 tsp (heaping) yeast
1 tsp (heaping) kosher salt
1 tsp (heaping) sugar
1/4 cup vegetable or canola oil
1 1/3 cup warm water

Combine and then turn on high for 5 minutes.  Add flour as needed *up to 1/4 cup* to reach the point where the dough will clear the side of the bowl but still be adhered at the bottom by about an inch.

Let it go 5 minutes...  then watch the video :)

I'll write out the full process here later but wanted to get the ingredients listed since the video is online!


1 comment:

  1. Hi Tracy, I left these same notes at the video URL You may use/enhance them as you like. Diane

    20140713 Claiming Victory! Made the recipe just as listed, using 3rd speed (350W Kitchen Aid). Made NCSC Family Day pork tenderloin sandwiches for lunch. Rolls are sturdy, held together well, yet soft enough to bite through nicely.

    Diane’s notes:
    After 5 min mix in the Kitchen Aid, turn out onto floured surface and knead with some flour into a smooth ball, oil surface and let rise one hour in covered bowl.

    Turn out onto floured surface, fold and shape into fat log. Cut into 8 pcs.
    Flatten with hands into rectangles, fold one long edge into center and press with fingers, then fold opposite edge into center and press with thumb to seal. Roll ends gently to seal.

    Place on floured baking sheet, cover and let rise one hour.

    Spray generously with salted water (1 cup/1 tsp), then slash.

    Bake 425 gas convect for 15 minutes.

    Thanks Tracy!