Bolillos recipe

Recipe for bolillos in our easy yeast bread recipes collection.

Recipe ingredients

• 1 package active dry yeast
• 2 teaspoons granulated sugar
• 1 3/4 cups warm water
• 1 teaspoon salt
• 6 cups sifted all-purpose flour

How to make bolillos

• Stir yeast and sugar together in a large bowl. Stir in warm water.
• Add salt, then beat in flour, 1 cup at a time, beating well after each addition.
• Add flour a tiny bit at a time after the first 4 cups, just until the dough becomes too stiff to stir.
• Turn out onto a lightly floured board and knead 8 to 10 minutes or until smooth and satiny.
• Place in a lightly greased bowl, turning to grease the top of the dough, then cover with a sheet of wax paper and a towel.
• Let rise in a warm place free of drafts about 1 hour or until doubled in bulk.
• When dough has doubled, punch it down and allow to double again. Cut dough into 36 equal pieces.
• Shape into football-like rolls, twisting each end. They should be rather flat with twisted ends.
• Lay rolls about 2 inches apart on a lightly floured baking sheet.
• After shaping the rolls, slash the tops with a sharp knife or scissors.
• Cover with a towel and let rise until doubled in bulk.
• When nearly doubled, preheat oven to 400 degrees F and lightly oil the tops of the rolls with a pastry brush.
• Bake for 20 to 30 minutes or until lightly browned.

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