Me too! I almost twisted my tongue trying to pronounce and I was so drawn to the name that I couldn’t stop my curiosity to get to know this recipe and try them immediately. I was searching for a new Mexican recipe to try, nothing that I’ve heard or tried before and my search landed me at Vaishali’s blog (holycowvegan ) and just as she had mentioned in her post I was totally drawn to these cute little baguettes. Aren’t they cute? Let me clarify, they’re not just cute but equally tasty to devour too.
Bolillos are football shaped Mexican rolls used to make tortas and sandwiches in you know where? In Mexico…duh! I loved the crusty bread on the outside and pillowy soft inner but I didn’t have the heart to dig the inner part to stuff any filling. Rather I sliced them in half, slathered some refried beans and salsa mixed on one side, cheese and lettuce on the other half, closed together and enjoyed a totally unique Mexican sandwich and it was screaming WOW for every bite. Are you up to trying some new sandwiches, then this recipe is a must try—do let me know if you happen to try.
Proof yeast with sugar and warm water for about 5 to 10 minutes. Mix all purpose flour, butter, salt in a separate bowl.
Add the yeast mixture to the flour and mix well. In the beginning the dough will seem very wet, but as you knead they firm up.
Add little flour as you knead (about 10 minutes) in to a smooth soft ball. Coat the dough with olive oil on all sides. Cover with plastic wrap/kitchen towel and let it rise for about an hour.
After the dough has doubled, divide the dough in to 12 equal parts. Roll them between your palm of your hands in to a elongated football shaped balls. Let it rise for another 30-45 minutes.
After the second rise, just score a line lengthwise on each of the balls. Bake in 375F oven for 25 to 30 minutes or until golden brown. The bottom when tapped should sound hollow. Cool on wire rack and Enjoy!!!
- Rapid Rise Yeast -- 2 1/4 tsp or 1 package
- Warm water -- 2 cups
- Sugar -- 1 tsp
- Bread Flour -- 2 cups
- All Purpose Flour -- 2 - 2 1/2 cups (Alternatively 4-41/2 cups of bread flour or All purpose flour can be used)
- Olive oil -- 1 Tbsp (for coating the dough)
- Salt -- 1 tsp
- Butter or Vegetable Shortening -- 1 tsp
- Mix warm water, yeast, sugar in a bowl and set it to proof for about 5 to 10 minutes until it froths.
- Combine 2 cups of bread flour and 2 cups of all purpose flour along with salt in a separate bowl. Crumble butter in the flour and mix well.
- Add the yeast mixture to the flour and mix well to form a wet dough. Transfer the dough into a floured working space. Use the remaining 1/2 cup flour to knead the dough into smooth soft ball for about 10 minutes.
- Grease a bowl with olive oil and coat the dough with oil on all sides. Cover with plastic wrap or kitchen towel and let it to rise in a warm place for about 1 hour or until it doubles.
- After the dough has doubled, divide the dough into 12 equal parts and shape them in between your palm of your hands into a football shape. Set it with 3 inches apart and let it rise again for another 30-45 minutes.
- Score the top of the dough with a sharp knife lengthwise leaving few inches in the top and bottom. Bake in a preheated 375F oven for about 25 to 30 minutes or until golden brown. The bottom of the baguette when tapped should sound hollow. Cool on wire rack. Enjoy!!!
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