Bolillos - Sutter Version


Ingredients
1 package active dry yeast (1 ½ teaspoons)
¼ cup water (for proofing yeast)
1 additional cup water
1 teaspoon Vital Wheat Gluten (for chewiness; optional)
1 tablespoon butter or other oil, melted and cooled
1 ½ teaspoons salt
3 ¼-4 cups flour (replace 1 cup flour with 1 cup oats for grainier bolillos)
1 teaspoon cornstarch Yield: 10 bolillos

Directions
To proof yeast, sprinkle yeast in a glass with ½cup of water at 110°F stir and set aside for 5 minutes.
If mixture begins to foam, yeast is active. If no foaming, buy fresh yeast and repeat.
Mix all of the other ingredients in a bowl, alternating between flour and water
Add the yeast
Using a dough hook, mix at low speed, increasing to higher speeds until the dough doesn't stick to the bowl.
Remove dough from bowl and knead on floured surface, adding more flour until the dough doesn't stick to the surface
Separate dough into 10 equal balls and roll into bolillo shape
Place on parchment paper on top of a cookie sheet
Preheat oven to 400°F
Place bolillos in oven and bake for 20 minutes
Baste with butter
Continue baking until done; Bolillos will be firm, browned and sound hollow if tapped
Remove from oven and allow to cool on a rack

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