Curiosity led me to attempt to make another popular Mexican sandwich roll called
bolillo. The recipe I found was very similar to the recipe for telera rolls that I posted recently. These rolls also turned out chewy but not as heavy as the telera. Much as I wanted to add whole wheat flour, I decided to just use 100% all purpose flour this time to make the rolls lighter.
 |
| fresh from the oven bolillo rolls |
|
|
 |
| split, toasted and ready for a variety of sandwich fillings |
I just followed the
recipe I found online but it was very sticky and impossible to shape. I ended up adjusting it and adding more flour (perhaps close to a cup more) while kneading the dough by hand. Only then was I able to form the rolls in their traditional torpedo shapes. Make a vertical slash across the top of the rolls and brush with beaten eggwhite before baking.
No comments:
Post a Comment