Bolillos Rolls

Bolillos (buh-lee-os), yeast rolls that are crispy on the outside and soft and light in the middle, are made throughout Mexico and are not unlike a large Southern dinner roll. But they are used mostly for the sandwiches called tortas. Although bolillos are traditionally shaped into ovals and slashed down the middle before baking, I prefer to roll them into rounds because this shape holds fillings better. You can also roll them into smaller appetizer sizes.

I also use this recipe to make flour tortillas. Traditional flour tortillas are made with baking powder and lard, but I like the yeasty, bready flavor of these even better than the ones I used to make with my mom. These tortillas are versatile and may be fried until crispy as a base for pizza toppings, or folded over a sweet or savory filling for a deep-fried turnover.

May 30, 2018

Ingredients

2 tablespoons vegetable oil, plus more for greasing
5 cups all-purpose flour, plus more as needed
2 tablespoons instant yeast
2 tablespoons sugar
1 teaspoon salt
2 cups very warm (120 degrees) water
4 tablespoons butter, melted
coarse sea salt

Preparation

1. Brush two large heavy-duty baking sheets, preferably nonstick, with vegetable oil. Set aside.

2. To prepare dough, combine 5 cups flour, yeast, sugar, salt, and 2 tablespoons oil in the bowl of a stand mixer fitted with a dough hook. Set mixer on low speed and slowly add warm water. Mix until thoroughly incorporated and dough becomes elastic, about 5 minutes. (If it’s too sticky, add a little more flour.) Continue mixing until dough no longer sticks to the sides of the bowl, about 10 minutes.

3. Remove dough from the bowl and set on a clean surface. Knead a few times to form a smooth ball. With a sharp knife, cut dough into 18 to 20 pieces, about 2 ounces each.

4. Set a piece of dough on another clean surface. With palm of your hand, roll it vigorously into a smooth ball. Set on one of the greased baking sheets. Repeat with remaining pieces of dough. Leave 2 to 3 inches of space between each ball, then set in a warm place, uncovered, and let rise until doubled, about 30 minutes.

5. Heat oven to 400F. Brush rolls with butter and sprinkle with a little sea salt. Bake 20 minutes, or until golden brown. Remove with a spatula to a cooling rack and cool completely.

Rolls will keep for 2 to 3 days in an airtight container or up to 2 months frozen, wrapped airtight.

About this recipe

BOLILLOS is excerpted from TURNIP GREENS AND TORTILLAS © 2018 by Eddie Hernandez with Susan Puckett. Photography © 2018 by Angie Mosier. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.