4 hrs 30 mins
These crispy- crusted rolls, a favorite with foreign visitors to Mexico, are also known as tortas, after the hefty sandwiches that are often made with them, and teleras when they are scored in three sections. Adopted 9/06
My Private Note
Units: US | Metric
- 1Crumble the yeast into 1/4 cup warm water (85º F) to dissolve.
- 2Mix the flour, salt and sugar in a large mixing bowl.
- 3Make a well in the center of these ingredients, pour in the dissolved yeast and the water, and stir the mixture thoroughly, but do not knead.
- 4Cover it with a damp cloth and let it sit in a warm place for about two hours.
- 5Punch down the dough and knead it very well on a floured board.
- 6Roll it, still kneading, into 20 equally-sized balls.
- 7Brush them with vegetable oil, dust with flour, and flatten them with your hand into oblongs (football shapes.) The easiest way to score them is in the telera form, making two light indentations (use a narrow dowel or the edge of a very dull knife) running lengthwise down the"football.
- 8"This will form three sections.
- 9Do not score too deeply.
- 10Place the rolls on baking sheets, cover them and set them in a warm place until they are somewhat less than doubled in bulk.
- 11Bake them in a preheated 360º oven until they are golden brown, about 30 minutes.
- 12Oven thermometers vary in their accuracy, so start checking the rolls after about 20 minutes.
- 13They should be crispy outside, soft within.
Nutritional Facts for Bolillos
Serving Size: 1 (1702 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 196.4
- Calories from Fat 4
- Total Fat 0.5 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 234.6 mg
- Total Carbohydrate 41.2 g
- Dietary Fiber 1.5 g
- Sugars 0.5 g
- Protein 5.6 g