Bolillos (Mexican White Bread)
This Mexican white bread goes well with almost any Mexican meal. We have made sandwiches by adding beans, meat and cheese or just used as a nice side bread with dinner.
Ingredients
- 4 cups all-purpose flour divided
- 2 1/4 teaspoons Active Dry Yeast (or one packet)
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 1/2 cups warm water about 120 to 130 degrees
- cornmeal for dusting
- 1 egg white
- 1 tablespoon milk
Instructions
- I use my stand mixer, in the mixing bowl, add 1 1/2 cups of the flour, yeast, sugar, salt and warm water. With paddle attachment mix on low until incorporated and then set to medium high and mix for 3 minutes.
- Attach knead hook to stand mixer, and add remaining flour and knead for about 5 minutes. Remove dough from bowl and hand knead a little until smooth and formed into a nice round. Add a little oil to the mixing bowl and place dough inside and cover. Let poof until double in size, about an hour.
- Remove dough from bowl and knead a few times again on a slightly floured surface. Divide into 12 even portions. Shape each into a little loaf with a slight pull and twist on the ends. Place on a cookie sheet lined with parchment paper and sprinkled with cornmeal. Use a sharp knife to make a cut down the center top of each roll.
- In a ramekin mix the egg white and milk. brush the mixture over the top and sides of the rolls. Cover and let rise for another hour.
- Preheat oven to 375 degrees, bake rolls for 15 minutes. Brush tops with more of the egg/milk mixture and continue cooking for another 10 minutes until golden brown. Cool on a wire rack.