How to Make Easy Mexican Bolillo Torta Bread Rolls

A bolillo is a type of savory bread traditionally made in Mexico, where it originates, and Central America. It is shaped in an oval, with a crunchy crust and a soft inside. It is the main ingredient for tortas (sandwich). This recipe isn’t difficult to make, even for a beginner bread baker (like me). The rolls are perfect with my Chicken Mole Recipe.

I have often quipped that my breed is a “Bavarian Chihuahua”.  You see, my mother was born and raised in Bavaria. My father was Latino, born and raised in Southern California.  I love both German food and Mexican food. Equally.

I love Mexican food.  Authentic Mexican food.  Not that kind that you find at fast food places.  Of course, I love tacos.  Fish, shrimp, chicken or beef.  It’s all delicious.

For Cinco de Mayo (which really isn’t Mexican Independence Day, but is observed to commemorate the Mexican army’s unlikely victory over French forces at the Battle of Puebla on May 5, 1862.)  Still, it’s a good excuse to feed my Mexican palate.

I wanted to make something other than more typical taco or enchilada Mexican fare.  I decided to make a Mexican Torta (sandwich).  Rather than finding a local Mexican bakery, I wanted to try making them myself.  Yeast, warm water and honey  is mixed together until foamy….

This is an optional not-so-secret ingredient.  I buy this product from King Arthur Flour.

I added 3-1/2 cups unbleached flour (King Arthur, of course) and then one tablespoon more at a time, until the dough didn’t stick to the mixing bowl any longer.

You bread bakers know the drill… oil a bowl, add the dough, turn it over and then let rise for at least an hour.

Personally, I seem to get the best proofing results by turning my oven to WARM for 3 minutes, then turning it off.  Let’s make Bolillos!

Photography and bread kneading isn’t the best idea, as I’m still cleaning out bits of flour and dough.  I wanted rolls that are about 6″long, and I found that dividing the dough into 7 pieces worked out best for me.  To shape that torpedo end, this is how I used my hands, which seemed to get the job done.

Cover with a clean towel, and let rise for about 25 minutes.  As you can see, I like to use parchment paper instead of spraying a baking sheet with non-stick spray. Your choice.

To 1/4 cup of cold water, whisk in 1 teaspoon of cornstarch, and bring to a boil.

Me, the Gadget Queen, doesn’t have one of those slick razors (lame), for slashing bread.  So, I used a knife, which was a little trickier.  You want to cut in about 1/2″ but don’t run the knife– I hand to use an up and down motion.  This slashing give the bread it’s traditional look. (After researching several recipes, the majority of Mexican bakeries say that they slash the bread slightly off center. ) Small details.

These are baked at 375F for about 25 minutes; or until golden brown and sound hollow when tapped.

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Mexican Bolillo (Torta) Oval Rolls

A bolillo is a type of savory bread traditionally made in Mexico, where it originates, and Central America. It is shaped in an oval, with a crunchy crust and a soft inside. It is the main ingredient for tortas (sandwich). This recipe isn't difficult to make, even for a beginner bread baker (like me). The rolls are perfect with my Chicken Mole Recipe.

Prep Time15 minutes mins

Cook Time45 minutes mins

Proofing Time2 hours hrs

Total Time3 hours hrs

Course: Bread

Cuisine: Mexican

Keyword: Bolillo Rolls

Servings: 6 rolls

Author: Debby – www.AFeastfortheEyes.net

Equipment

• The Dough Improver is a product that I buy from King Arthur Flour. I find that it really helps to improve the texture of my bread rolls, but this is not necessary for this recipe.
• I also recommend a higher gluten flour and I use King Arthur Unbleached Flour
• Parchment paper is helpful
• Baking sheets
• Cooling rack
• pastry brush
• I use a Kitchen Aid Stand-Mixer with a dough hook. You can do this with a bread machine, except for shaping the rolls, or mix and knead this by hand.

Ingredients

• 1 package active dry yeast 1/4 ounce or 7 g
• 1 1/3 cups warm water (105 to 115°F)
• 1 tablespoon honey
• 1 tablespoon lard or vegetable shortening melted and cooled
• 1 1/2 teaspoons salt
• 3 1/4 to 4 cups bread flour*
• 3 Tbsp. Easy Roll Dough Improver buy online with King Artur Flour–optional
• 1/4 cup cold water
• 1 teaspoon cornstarch

Instructions

• Sprinkle yeast over the warm water in large mixer bowl, add the honey; stir to mix. Let stand 5 minutes.
• Add the melted and cooled and salt into yeast mixture; add 2 1/2 cups flour.

  Mix at low speed; then beat at medium speed until very elastic, about 5 minutes.

  Gradually stir in as much of the remaining flour needed to make soft dough, 1/2 to 1 cup.

  NOTE: I added a tablespoon at a time, and used about 8 more tablespoons. You want the dough to come together enough that it“cleans”the bowl as the dough hook kneads it (5-8 minutes).

  If you are using your hands, add just enough flour to prevent sticking, until dough is smooth and elastic.
• Place the dough in a greased bowl; turn dough over to grease the top. Let rise, covered, in a warm place until doubled—about an hour. Likewise, I turn on my oven to WARM for 3 minutes, then turn it off.
• Punch down dough (actually, I gently press it down); knead briefly on floured surface. Let rest 10 minutes.
• Divide dough into 6-8 equal pieces; roll each piece into ball on floured sur­face with palm of hand.

  Starting at center and work­ing toward opposite ends, roll each ball on floured surface with the palms of hands into oval tapered at both ends—about 5-6”long.
• Place, evenly spaced, on 2 parchment paper covered baking sheets (or greased); let rise, loosely covered, until almost doubled, about 25 minutes.
• Meanwhile, heat oven to 375°F.
• Mix cold water and cornstarch in small sauce­pan. Heat over high heat, stirring constantly, to boiling; boil until thickened and clear, about 2 minutes.
• Brush risen rolls with warm cornstarch mixture. Slash each roll lengthwise with razor blade or sharp, thin knife to 1/2 inch from each end, cutting about 1/2 inch deep.
• Bake until rolls are golden brown and sound hollow when tapped, 30 to 35 min­utes. Remove from baking sheets; cool on wire racks.

Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!

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