Light-as-a-feather buns

Light-as-a-feather buns

Bolillos

By
From
My Abuelo's Mexican Feast
Makes
8

Ingredients

Quantity Ingredient
7g dried yeast
310ml warm water
300g strong flour
2 teaspoons sugar
1/2 teaspoon salt

Method

  1. Dissolve the yeast in 60 ml of the warm water and rest for 5 minutes or until it bubbles.
  2. Place the flour in a large bowl. Add the dissolved yeast, sugar, salt and the remaining warm water, mixing to combine. The dough should be a little sticky and moist.
  3. Knead the dough on a lightly floured surface for 10 minutes or until smooth and elastic. Shape the dough into a ball, place in a greased bowl, cover with a clean tea towel and rest in a warm spot for around 2 hours, or until doubled in size.
  4. Punch the dough and cut it in half, and then each half in half again, and then again until you end up with 8 pieces of dough. Shape each piece into a rectangle. Fold the long edges over by 1 cm towards the middle of the rectangle. Then, using a rolling pin, roll out very slightly so the edges are squashed down a bit.
  5. Preheat the oven to 180°C.
  6. Place the bolillos on a greased baking tray and allow them to rest again, covered with a tea towel, for a further hour or until doubled in size.
  7. Bake in the oven for 20 minutes or until just golden. The outside should be crusty and the inside soft. Traditionally served as a side bread with soup, you can also fill them with your favourite sandwich filling.
Tags:
Mexican
Latin
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