Fast and Easy Bolillos
Don't have time to sit around and watch dough rise? This easy bolillos recipe uses extra yeast for a quick batch of light, fluffy rolls that are perfect for sandwiches.
- Prep time
- 35 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3.75 cups all-purpose flour
- 2 Tablespoons yeast
- 1.25 cups warm water
- 1/4 cup canola oil
- 3 Tablespoons sugar
- 1 egg
- 1.5 teaspoons salt
Instructions
- 1
Add 2 Tablespoons of yeast to 1.25 cups of warm water. Add 3 Tablespoons of sugar and 1/4 cup oil. Let sit for 5-10 minutes.
- 2
Add 3.75 cups flour, 1.5 teaspoons salt, and 1 egg. Mix as much as you can with a spoon and then plop onto a work surface. Knead with your hands until you have a smooth ball of dough. Add additional flour if it's sticking to your hands.
- 3
Divide into eight equal parts. Roll into balls.
- 4
Flatten into oval shaped disks. Pull 1/4 of the disk towards you and seal. Now pull that part towards you and seal again. Continue until you have a tube of dough. Give a quick roll while putting pressure on the ends to get the traditional bolillo shape.
- 5
Cover and let rise for 10-30 minutes. (I waited 20 minutes). You can optionally add a lengthwise 1/4 inch deep slit on the bolillos just before baking.
- 6
Bake for 8-12 minutes at 425F. (This batch baked for 11 minutes).
- 7
Let cool on counter and serve immediately.