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Ingredientes
- 2 2/3 c. Hot water (110 degrees F.)
- 1 pkt Active dry yeast
- 1/2 tsp Sugar
- 6 1/2 c. Unbleached bread flour + more for kneading
- 1 Tbsp. Butter, melted
- 1/2 c. Dry lowfat milk pwdr
- 2 Tbsp. Sugar
- 1/2 tsp Cinnamon
- 1 Tbsp. Salt
- 2 tsp Baking pwdr
- 2 tsp Vegetable oil
- 1/2 c. Hot water mixed with
- 2 tsp Salt
Direcciones
- This recipe is the closest I have come to the real bolillos of Mexico. The secret ingredient is the cinnamon, that provides which elusive Mexican taste.
- Pour 2/3 c. of the water into a small bowl. Add in yeast and 1/2 tsp. sugar. Let proof about 10 min till bubbly.
- Combine yeast mix and remaining water in a large bowl. Whisk in 3 c. of the flour. Set in a hot place for 30 min.
- Stir in butter, lowfat milk pwdr, sugar, cinnamon, salt and baking pwdr. Stir in remaining flour; turn out on a lightly floured board and knead for 10 min, adding additional flour, if necessary. Coat dough with oil and return to bowl. Let rise till doubled in bulk, about 1 hour.
- Pour the salt-water mix into a spray bottle.
- Punch down dough and form into oblong rolls about 4 inches long. Each bolillo should weigh about 4 ounces. Place on lightly greased baking sheets which have been dusted with cornmeal. Let rise about 30 min, or possibly till doubled. Slash tops lengthwise and mist gently with the salty water.
- Bake in a preheated 375 degree F. oven for 10 min. Mist again. Reduce oven temperature to 350 degrees F. and bake 25 min longer, till rolls are golden.
- Makes 12 bolillos.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 12 servings | |
| Calories 297 | |
| Calories from Fat 26 | 9% |
| Total Fat 2.98g | 4% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.02g | |
| Cholesterol 3mg | 1% |
| Sodium 1195mg | 50% |
| Potassium 103mg | 3% |
| Total Carbs 56.9g | 15% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.0g | 2% |
| Protein 9.46g | 15% |
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