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- 3 1/4 cups (340g) all-purpose flour
- 3 leveled teaspoons instant yeast
- 2 1/2 teaspoons sugar
- 2 teaspoons salt
- 1 1/4 cups (284g) lukewarm water
- Mix and knead all of the ingredients — by hand, stand mixer with dough hook, or bread machine — to make a smooth, elastic dough.
- Cover the dough and let it rise until doubled in bulk, about 45 to 60 minutes.
- Gently deflate the dough and turn out onto a lightly floured surface, shape into a ball and divide it into 8 equal pieces (about 85g each).
- One by one, gently flatten each piece a little by pressing it with your fingers against the surface. Bring all the edges inwards, pinching it into a ball shape and pressing to seal. Flip it to have the sealed part on the bottom and roll it a little bit over the top to make it round, then place onto a parchment-lined baking sheet keeping the sealed part on the bottom. Continue with the rest of the dough. Once you are done, brush or spray the 8 balls with water so they will not dry out, cover, and let rest for 10 minutes.
- Preheat the oven to 400°F. Lightly grease (or line with parchment) one baking sheet.
- Working with one piece of dough at a time, use your hands to flatten it into a 4” to 4 1/2" round. Starting at the bottom edge, lift the two “corners” and fold inward, as if making a folded triangle. Press lightly to seal, then roll up and over again and repeat by folding the bottom edge inward, continuing as if you are making a folded triangle. When finished, you will have a somewhat oval piece of dough that is chubbier in the center.
- Use the palms of your hands to roll out the ends of the oval further, making the ends much thinner than the center.
- Place the bolillos on the prepared baking sheet as you shape them. Repeat with the remaining pieces of dough.
- Brush or spray the 8 shaped bolillo balls with water so they will not dry out, cover and let rise until puffy, 30 to 45 minutes.
- When ready to bake, brush or spray the bolillos with water one more time and take a sharp knife, or lame, and score the bolillos with one long slash from end to end, about 1/4” deep. The bread may deflate a bit; that’s OK, it’ll pick right up in the hot oven.
- Bake until golden, about 20 to 22 minutes.
- Remove the bread from the oven and cool on a rack.
- Store bread, securely wrapped, at room temperature for a couple days or so; freeze for longer storage.
I’m looking forward to making these. Table salt or kosher salt?
Your favorite 😉
The bolillos I made using your recipe were amazing–love the versatility of these rolls–can be used in so many ways. I used 2 3/4 cups flour using Google to convert 340 grams to cups. That amount of flour worked out perfectly.
Yay, so glad you loved the bolillos Anne!
good with Italian sweet sausage
Hello- saw this episode last night and trying today. Can’t wait to try my own baked bread 🥖 ! Will update later. See you soon….🌍❤️
Awesome Joseph, let me know how you bolillos come out 😉
I used buttermilk instead of water and it becomes a mock sourdough, or birote salado from Guadalajara. It is delicious. My kids can’t get enough made into molletes.
Great tip, thanks for sharing Claudia 🙂
The measurements for flour on this page are still wrong! 224grams of flour is NOT 3-1/4 cups. Please fix. I ended up with dough soup and had difficulty recovering.
Thanks for your comment, we have fixed the recipe 🙂
Rose & Terry
Love your show your awesome and the family too !
Gracias you guys!
thank you for the video showing the “shaping”…it’s a bit easier watching you do it as opposed to what it states in the recipe…:0)
Glad you got it from the video Patrick, yay!
The recipe says 224g of flour. Is this number a typo? For 3 1/4 cups, the number may be closer to 442g possibly.
I am double checking on this Rose, others have pointed it out as well, thanks for noticing!
Made these today, very good and easy to make. I enjoy cooking, but never liked baking. That all changed today. Good crunchy crust on the top and bottom, fluffy and tasty on the inside. Thanks for the recipe.
So glad to read this Don, enjoy the bolillos!
Oh, I can hardly wait to watch this episode. Reading the recipe for bolillos brings me instantly back to my 6 months in Guadalajara in 1970. Those bolillos — I’ve never forgotten them — and now maybe I can make some? I’m thrilled.
Yes, I love Bolillos as well, thank you Brianna 🙂
I’m afraid I don’t understand the shaping, and the videos I’ve found don’t show the method you’re using. Could you please post pictures or perhaps a video of your own?
Hola Margaret, thanks for reaching out. You can see the first episode of the new season in this link, I make the bolillos there and you will be able to see me shaping them: https://www.pbs.org/video/welcome-to-guadalajara-e3fKef/
The weight on the flour in this recipe is wrong
I will double check it Anne, thanks!
What is the oven temperature?
It is 400F Cynthia, here is the full recipe for you, enjoy! https://patijinich.com/bolillos/