Here in the Southwest Bolillo rolls are all purpose and used for everything. These bolillo rolls are as easy as they are delicious, use them for sandwiches, subs, sausages, loose meat sandwiches or butter them up and eat with soup! However you eat them, they are delicious!
Ingredients and Variations
Ingredients: Bread flour, water, instant yeast, vegetable oil, salt and diastatic dry malt powder..
Variations: Traditionally these are made unflavored, but you can certainly add garlic powder and Italian seasoning into the dough if desired. These can also be filled with ham and cheese or scrambles eggs, sausage, bacon and cheese for a breakfast sandwich for freezer friendly meals on the go.
Easy Bolillo Rolls
4
servings1
hour40
minutes20
minutes14-16
rollsLight, airy and pillowy soft rolls.
Ingredients
1 1/2 cups 1 1/2 warm water
1 tbsp 1 instant yeast
2 tbsp 2 granulated sugar
2 tbsp 2 oil
3 1/2 – 4 cups 3 1/2 – 4 bread flour
1 tsp 1 salt
1 tsp 1 diastatic dry malt powder (I use Hoosier Hills)
Directions
- Add water, sugar, yeast and oil in bowl, let sit for 5 – 10 minutes then add 3 1/2 cups flour, salt and malt powder.
- Mix into a dough and knead for 7 minutes.
- Place dough in an oiled bowl, cover with a towel and set in a warm place to rise for 1 1/2 – 2 hours until it had doubled in size.
- After dough has risen, turn it out onto a clean counter and divide into 14 – 16 pieces. Take each piece and flatten into a small rectangle (This is the stage to fill if desired.) and start rolling it up towards you starting from the furthest edge. Slightly pinch the ends into blunt points like a baguette. Pinch the sides together to seal.
- Once they are all shaped put them on a baking sheet lined with parchment or silicone, cover for a second rise, 30 minutes.
- Heat oven to 350° and bake rolls for 15-20 minutes until golden brown. (No need to brush with egg or cream unless you desire to)
