by Heather Schmitt-Gonzalez / Wednesday, January 19, 2011
Bolillos (Mexican Crusty Rolls)
I figured it was time to venture into my second favorite...the Bolillo. Basically it is a large bun or roll that is tapered at the ends. The version I find in the panaderia is a bigger, softer version than I've made here. That will be my next venture...because that is my favorite type of bolillo. It makes such amazing torta bread. That being said, the version I've made today includes cornmeal, which adds a bit of crunch...and it's a bit smaller. Perhaps better for eating alongside your meal. As opposed to putting your meal inside of it. I found a recipe that I really wanted to try...but wound up decreasing the flour by two whole cups from how it was written. This could be due to the fact that it is written in cups as opposed to weight. I measure by the scoop and level method. In hindsight, I totally should have weighed it as I went along, but... next time. I wrote the recipe how I made it. If you feel like you need to add more flour (if dough seems too sticky), then by all means, do so!
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*I am hosting this month's Bread Baking Day...the theme is "CORN"y Breads!
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.