Quick Mexican Sandwich Rolls
Quick Mexican Sandwich Rolls
Bolillos RapidoUse this really easy and fast way that I developed to make Mexican-style rolls called bolillos. (You can also use a mixer with a dough blade.) The rolls are excellent for making Mexican sandwiches (tortas).
Ingrediënten
Makes 12 rolls
- 1 package quick-rising active dry yeast
- 1¼ cup lukewarm water
- 1 tablespoon vegetable oil or olive oil
- 2 teaspoons sugar
- 3¼ cups all-purpose flour
- 1 teaspoon salt
- ¼ cup cornmeal optional
Instructies
- Grease 2 baking sheets.
- In a small bowl stir the yeast into ¼ cup of the lukewarm water.
- Stir in 1 teaspoon of the sugar.
- Let stand until foamy, about 5 minutes.
- Put the flour, salt, and remaining teaspoon of sugar in a food processor fitted with the steel blade.
- Pulse 4 to 5 times to blend.
- Pour in the yeast mixture.
- With the lid on and the processor running, add the oil to the remaining cup of warm water and pour through the feed tube.
- Process until dough forms and cleans the side of the bowl, with a few pieces whirling around the bottom.
- Process for 1 minute.
- (Dough should be soft and slightly sticky.
- ) If too sticky, add flour, 1 tablespoon at a time, to achieve a soft, less-tacky dough.
- Cut dough into 12 pieces and flatten each portion into a 4-inch circle.
- Then fold the top edge toward you, covering 2⁄3 of the circle.
- Press firmly to seal.
- Then fold lower half over, envelope style, and pinch the seam along its length to seal tightly.
- Form into a football shape, tapering the ends.
- For each roll, dip the seam side in the cornmeal and place seam side down on the baking sheets.
- Cover lightly and let rise until doubled, 45 minutes to 1 hour, or until an impression remains in the dough when lightly pressed with your finger.
- Preheat oven to 375°.
- With a sharp, thin-bladed knife, make a lengthwise cut about ½ inch deep on top of each roll.
- Bake rolls (in batches, if necessary) until they are lightly browned and sound hollow when tapped, 20 to 25 minutes.
- Cool on a rack.
Notes / Tips / Wine Advice:
The rolls are best the day they are baked, or they may be frozen in a sealed plastic freezer bag up to 3 months.
