Authentic Bolillos Mexican Bread Rolls For Tortas Recipe

Ingredients for Authentic Bolillos Mexican Bread Rolls For Tortas

• Warm Water
• 1 1/2 teaspoons salt
• 1 tablespoon sugar
• Instant Yeast
• Unbleached White Flour
• Egg White

How to Make Authentic Bolillos Mexican Bread Rolls For Tortas

1. In a large mixing bowl (or the bowl of a stand mixer), combine warm water, salt, sugar, and yeast. Let stand for 5 minutes until foamy.
2. Add 2 cups of flour to the yeast mixture. Using a stand mixer with a dough hook (or a wooden spoon if mixing by hand), mix on low speed until a shaggy dough forms.
3. Gradually add the remaining flour, about 1/2 cup at a time, mixing until the dough comes together and begins to pull away from the sides of the bowl. The dough should be slightly sticky.
4. Knead the dough with the dough hook on medium speed for 8-10 minutes, or knead by hand on a lightly floured surface for 10-12 minutes, until the dough is smooth and elastic.
5. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
6. Gently punch down the dough and turn it out onto a lightly floured surface.
7. Divide the dough into 10 equal pieces (about 80g each).
8. Shape each piece into a smooth ball. To create an oval shape, gently roll each ball between your palms, tapering the ends slightly.
9. Place the shaped rolls onto a baking sheet lined with parchment paper, leaving some space between each roll.
10. Cover loosely with plastic wrap and let rise for another 30 minutes.
11. Preheat oven to 375°F (190°C).
12. Brush the tops of the rolls with the beaten egg white.
13. Using a sharp knife or lame, make a 1/4-inch-deep cut down the length of each roll.
14. Bake for 25-30 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
15. Let the Bolillos cool completely on a wire rack before serving. Enjoy!