A traditional recipe for making soft, golden-brown Mexican buns known as bolillos, which are characterized by their crusty exterior and airy interior.
Ingredients
Scale:
4 cups all-purpose flour, preferably unbleached
1 tablespoon sugar
2 teaspoons salt
1 tablespoon instant yeast
1 ½ cups warm water (about 110°F or 45°C)
2 tablespoons vegetable oil
Instructions
In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Mix well to ensure the yeast and salt are evenly distributed.
Create a well in the center of the dry ingredients and pour in the warm water and vegetable oil. Mix until a shaggy dough forms.
Transfer the dough onto a floured surface. Knead for about 10-15 minutes until the dough is smooth and elastic.
Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
Once risen, punch down the dough to release the air. Divide it into 12 equal pieces and shape each piece into a smooth ball, then slightly flatten it.
Place the shaped buns onto a baking sheet lined with parchment paper and let them rise for another 30-45 minutes until noticeably p￭.
Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
Bake the buns in the preheated oven for 20-25 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
Remove the buns from the oven and transfer them to a wire rack to cool slightly before serving.
