Crispy Mexican Oval Rolls 🥖

Recipe: Mexican Bolillos – Crusty Oval Rolls 🥖

Description: Bolillos, a beloved staple of Mexican cuisine, are delightful crusty oval rolls perfect for any meal, especially breakfast. Enjoy them fresh from the oven with a smear of butter and fresh fruit for a fabulous start to your day. These rolls are best enjoyed right away as they tend to go stale quickly, so savor them while they’re at their crispiest!

• Cook Time: 2 hours
• Prep Time: 30 minutes
• Total Time: 2 hours 30 minutes
• Recipe Category: Yeast Breads
• Keywords: Breads, Breakfast, Mexican, Low Cholesterol, Healthy, Weeknight, Oven, < 4 Hours

Nutritional Information (per serving):

• Calories: 169.2
• Fat Content: 1.7g
• Saturated Fat Content: 0.6g
• Cholesterol Content: 1.2mg
• Sodium Content: 351.2mg
• Carbohydrate Content: 33.3g
• Fiber Content: 1.3g
• Sugar Content: 1.8g
• Protein Content: 4.5g

Ingredients:

• 1 packet active dry yeast
• 1 1/3 cups warm water
• 1 tablespoon honey
• 1 tablespoon shortening
• 1 1/2 teaspoons salt
• 3 1/4 – 4 cups all-purpose flour
• 1/4 cup cold water
• 1 tablespoon cornstarch

Instructions:

1. Activate Yeast: Sprinkle yeast over the warm water in a large mixing bowl; stir and let it stand for 5 minutes until it becomes foamy.

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2. Mix Ingredients: Once the yeast is active, stir in the honey, shortening, and salt into the yeast mixture.

3. Add Flour: Gradually add 2 1/2 cups of flour to the mixture.

4. Knead Dough: Mix at low speed and then beat at medium speed until the dough becomes very elastic, about 5 minutes. Gradually stir in the remaining flour as needed to make a soft dough. Knead the dough on a floured surface until it becomes smooth and very elastic, about 15-20 minutes (you can also use a dough hook on your mixer and knead for about 10-15 minutes).

5. First Rise: Place the dough in a greased bowl, turning it so all surfaces have a sheen of oil. Cover the bowl and let the dough rise in a warm place until it has doubled in size, about 1 hour (you can place the dough in the oven with the light on for warmth, but do not heat the oven).

6. Shape Rolls: Punch the dough down and knead it briefly on a floured surface. Divide the dough into 10 pieces and roll each piece into a ball. Using the palms of your hands, flatten each ball into ovals, about 5 1/2 inches long and 2 inches wide in the middle, tapering to each end.

7. Second Rise: Place the rolls on a greased baking sheet, cover, and let them rise until almost doubled in size, about 25 minutes.

8. Preheat Oven: Meanwhile, preheat the oven to 375°F (190°C).

9. Prepare Cornstarch Mixture: In a small saucepan, mix cornstarch and cold water. Heat the mixture, stirring constantly, until it comes to a boil. Continue boiling until thickened and clear, about 2 minutes.

10. Brush and Slash: Brush each roll with the cornstarch mixture. Then, using a sharp knife, slash each roll down the middle, stopping about 1/2 inch from each end and cutting about 1/2 inch deep.

11. Bake: Place the rolls in the preheated oven and bake until they are golden brown and sound hollow when tapped, about 30-35 minutes.

12. Cool and Serve: Once baked, remove the rolls from the baking sheet and cool them on racks. Serve warm and fresh from the oven for the best taste and texture.

Enjoy these delicious Mexican bolillos as a versatile accompaniment to your favorite meals, or simply indulge in them for a delightful breakfast treat!