Boleo Bolillos Authentic Mexicanfrench Bread Recipes
No mater how you spell it, Boleo/Bolillos' are sold through out Mexico, in bakeries and supermarkets. They are basically a small french roll/baguette that was believed to have been introduced into the country by The Boleo Mining Company, a French company which operated in Santa Rosalia, Mexico in the 1800's. The mine is now closed, but the original bakery still fluorishes. To learn more about the history of the Boleo/Bolillos go to this website: http://travel.msn.com/Guides/article.aspx?cp-documentid=345460 If you prefer the sweeter bolillos (made on the mainland), then increase the sugar or substitute honey.
Recipe From food.com
Provided by Galley Wench
Categories Yeast Breads
Time 2h55m
Yield 10 serving(s)
Number Of Ingredients 7
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Category Side
- In a small bowl or cup, mix together 1/4 cup hot water and active dry yeast. Let sit for 5 minutes.
- In a large mixing bowl or in the bowl of your stand mixer, add 3 1/2 cups flour, yeast mixture, salt, honey, melted butter and remaining 1 cup of hot water.
- Knead dough using dough attachment for 4 minutes on low in a stand mixer. If the dough is too sticky, add in the remaining flour in 1 tablespoon increments until dough is dry enough that it doesn't stick to your fingers.
- Knead for 11 more minutes on low until dough is smooth, soft and elastic. Cover the bowl and let the dough rise for 10-20 minutes, or until the dough has doubled in size. The dough will rise faster when the temperature outside is warmer. If you're making this recipe in the wintertime, a good place to let the dough rest is on top of the fridge.
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