Mexico

Bolillos

Crusty outside, cloud soft inside. The roll behind every torta in Mexico.

150 minTime

7 gProtein each

mildSpice

Make it your way

Grandma's wayLean white rolls with a split top.

The original

253kcalsame

7 gproteinsame

2 gfibresame

150minutessame

Bolillos.

Per serving, worked out from the ingredient table.

Maida (all-purpose flour, plain flour)4 cups (bread flour if you have it)

Water1⅓ cups, warm

Instant dry yeast2 tsp

Sugar2 tsp

Salt1½ tsp

Butter1½ tbsp, soft, or lard

5 steps

1Mix flour, yeast, sugar and salt, add the water and butter and knead for 10 minutes.
2Cover and rise until doubled, about 1 hour.
3Divide into 8. Shape each into a tight oval with tapered ends by folding and rolling.
4Rise 45 minutes, then slash each roll deeply along its length.
5Bake at 220°C with a tray of boiling water on the oven floor for 20 to 22 minutes.

Serve it like this

Serve warm in a basket lined with a cloth, split for tortas, molletes or alongside a bowl of caldo.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.