Mason County News
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Practical Baker
Courtesy, The Food Channel
Wednesday, July 6, 2011 • Posted July 6, 2011

We watched a chef on the Food Channel make sandwiches out of small, oblong buns called bolillos. She said that bolillos were popular “all over Mexico.” I can’t confirm that statement, but they sure looked good to us. This great little bread is nice and crusty, perfect for sandwiches or tortas. We also like ‘em fresh from the oven with a bit of butter smeared on them. The recipe is simple, straight forward, and requires only 6 ingredients plus a few minutes kneading.Ingredients:4 cups flour1 teaspoon salt1 teaspoon sugar1 package yeast (2 ¼ teaspoons)2 cups warm water1 egg white, whiskedProcess:Pour water into a large mixing bowl. Add sugar and yeast, and stir until dissolved. Let sit for 5 minutes.In another mixing bowl, combine flour and salt.Once the water/yeast mixture is ready, add the flour and salt, mixing thoroughly until a soft dough forms.Place dough in a greased bowl and cover with a towel. Allow to rise for 1 hour.Remove dough from bowl, punch down, and knead for 10 minutes, adding additional flour to create a dough ball that is not sticky.Divide dough into 10 pieces; roll each piece between your hands to create a ball, then shape the ball into an elongated form.Cover the shaped dough with a towel and let rise again for 30 minutes.Pre-heat oven to 375 degrees. Brush each dough ball with the whisked egg white. Cut a couple of slashes on the top of each roll, about ¼ inch deep. Bake for 30 minutes and allow to cool on a wire rack.

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