Best 3 Boleo Bolillos Authentic Mexicanfrench Bread Recipes

**Dive into the World of Boleo Bolillos: A Culinary Journey Through Authentic Mexican-French Bread Traditions**

In the realm of culinary delights, where flavors dance and textures tantalize, there exists a unique bread that has captured the hearts and taste buds of many. Welcome to the world of boleo bolillos, a delectable fusion of Mexican and French bread-making traditions. These soft and airy rolls, often referred to as "bolillos" in Spanish or "boule" in French, hold a prominent place in Mexican cuisine and daily life. Join us on a delectable journey as we explore the secrets behind this beloved bread, unveiling the recipes that bring these golden gems to life. From the classic pan bolillo, perfect for tortas and sandwiches, to the sweet and tempting conchas, adorned with colorful sprinkles, and the indulgent chocolate conchas, bursting with rich chocolate flavor, this article presents a comprehensive guide to crafting authentic boleo bolillos. Prepare to embark on a culinary adventure, where the intoxicating aromas of freshly baked bread fill the air and every bite transports you to the vibrant streets of Mexico, where boleo bolillos are an integral part of the cultural tapestry.

Check out the recipes below so you can choose the best recipe for yourself!

BOLEO/ BOLILLOS (AUTHENTIC MEXICAN/FRENCH BREAD)

Boleo/ Bolillos (Authentic Mexican/French Bread) image

No mater how you spell it, Boleo/Bolillos' are sold through out Mexico, in bakeries and supermarkets. They are basically a small french roll/baguette that was believed to have been introduced into the country by The Boleo Mining Company, a French company which operated in Santa Rosalia, Mexico in the 1800's. The mine is now closed, but the original bakery still fluorishes. To learn more about the history of the Boleo/Bolillos go to this website: http://travel.msn.com/Guides/article.aspx?cp-documentid=345460 If you prefer the sweeter bolillos (made on the mainland), then increase the sugar or substitute honey.

Provided by Galley Wench

Categories Yeast Breads

Time 2h55m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

2 teaspoons active dry yeast
2 tablespoons sugar (see note above)
1 1/2 cups warm water (105-115 degrees)
4 -4 1/2 cups unbleached all-purpose flour
2 teaspoons salt
1 cup ice cold water (in spray bottle)
1/4 cup cornmeal (or parchment paper)

Steps:

In a large bowl sprinkle yeast and sugar over warm water and let stand until foamy, about 5 minutes.
With a wooden spoon stir in 2 cups flour until combined.
Stir in salt and 2 cups of the remaining flour until mixture forms a stiff dough.
On a lightly floured surface knead dough with lightly floured hands for 8 minutes, or until smooth and elastic (or use KA mixer).adding more flour if needed to keep dough from sticking.
Transfer to a lightly oiled deep bowl, turning to coast with oil.
Cover bowl with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours.
Punch down dough and form into 8-10 hoagie shaped rolls (or the dough can be shaped into 2 slender loaves about 10 inches long; or one large loaf.).
Place rolls on an lipless baking sheet or pizza paddle lightly dusted with corn meal (or parchment paper), cover with lightly floured towel and let rise, until doubled in size, about 30 minutes (longer needed if making large loaves).
Preheat oven to 425 degrees.
In preheating oven, place heavy-duty lipless cookie sheet or bread baking stone.
Make a slash down the center of each roll (or three diagonal slashes on the loaves) with a sharp knife.
Slide bread from pizza paddle onto hot stone, Lightly spraying each roll/loaf with cold water.
Carefully toss 1/2 cup water on oven floor (if using gas oven, place a heavy-duty oven-safe skillet or roasting pan on the the oven floor) and close door.
Spritz dough 2 times during the first 3 minutes of baking.
Bake until golden brown, about 12-30 minutes (depending on size of rolls/loaves).
Allow bread to cool on wire rack.

MEXICAN BOLILLOS, CRUSTY OVAL ROLLS

Mexican Bolillos, Crusty Oval Rolls image

Bolillos next to the Tortilla is a staple to Mexico. Nearly every villiage has a Bakery and every bakery makes Bolillos, Fabulous for breakfast with a little butter and fresh fruit. Bolillos go stale quickly and are at their best right from the oven . Great for any meal where you want a crisp roll

Provided by Bergy

Categories Yeast Breads

Time 2h30m

Yield 10 rolls

Number Of Ingredients 8

Ingredients

1 (7 1/4 g) package active dry yeast or 2 1/4 teaspoons active dry yeast
1 1/3 cups warm water
1 tablespoon honey
1 tablespoon lard or 1 tablespoon shortening, melted and cooled
1 1/2 teaspoons salt
3 1/4-4 cups flour
1/4 cup cold water
1 teaspoon cornstarch

Steps:

Sprinkle yeast over the warm water in a large mixing bowl; stir and let stand 5 minutes.
When the yeast is working a bit stir the honey, lard and salt into the yeast mixture.
Add 2 1/2 cups flour.
Mix at low speed and then beat at medium speed until the dough is very elastic, about 5 minutes.
Gradually stir in as much of the remaining flour as needed to make a soft dough.
Knead on floured surface until dough is smooth in texture and very elastic, 15-20 minutes (use a dough hook on your mixer and knead for about 10-15 minutes).
Place dough in a greased bowl, turn the dough so all surfaces have a sheen of oil.
Cover and let rise in a warm place until it has doubled in size, about 1 hour (I turn on the light in the oven and place the dough in there to rise, do NOT heat the oven!).
Punch the dough down and knead briefly on a floured surface.
Divide dough into 10 pieces and roll into balls.
Work with the palms of your hands and start at the center of each ball to roll out into ovals.
Each piece should be about 5 1/2" long and 2" in the middle, tapering to each end.
Place rolls on a greased baking sheet, cover and let rise until almost doubled, about 25 minutes.
Meanwhile heat oven to 375F degrees.
Mix cornstarch and cold water, heat stirring constantly to boiling, boil until thickened and clear about 2 minutes.
Brush each roll with the cornstarch mixture.
Slash each roll down the middle stopping about 1/2" from each end and cutting about 1/2" deep.
Bake until the rolls are brown and sound hollow when tapped, about 30-35 minutes. Remove from baking sheets and cool on racks.
Serve warm & fresh from the oven.

AUTHENTIC BOLILLOS (MEXICAN BREAD ROLLS FOR TORTAS)

Authentic Bolillos (Mexican Bread Rolls for Tortas) image

These are the real thing- they make a wonderful sandwich roll. Try them as a torta (a mexican grilled sandwich). The time for preparation includes the time for the dough to rise.

Provided by That Napa Chicken R

Categories Breads

Time 2h30m

Yield 10 rolls

Number Of Ingredients 6

Ingredients

2 cups warm water (about 105 degrees)
1 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast (like SAF brand)
4 -6 cups unbleached white flour
1 egg white, whisked

Steps:

Combine the water, salt, sugar, yeast and 2 cups of the flour to your Kitchenaid mixing bowl.
Set mixer speed to 4 and mix well. Add in the flour about a half a cup at a time, mix for a minute or so and add more flour until the dough comes together and doesn't stick to the bowl.
The dough should form a ball on the dough hook. It may become sticky after a few minutes of kneading so keep the flour handy to add more if necessary.
Knead for 8-10 minutes. The final dough should be firm and elastic and a little sticky to the touch.
Form the dough into a ball and place the dough in a greased bowl.
Cover the dough with a towel or cloth and leave in a warm place for about an hour.
Remove dough from bowl onto a smooth counter that has a little flour on top to keep the dough from sticking to the counter.
Divide dough into 10 equal balls. For oval shaped rolls, roll the balls between your palms for about 5 seconds to make a cylindrical shape, tapering slightly at the ends.
Cover and let rise again for about 30 minutes.
Preheat oven to 375 degrees and brush each dough ball with egg whites.
Using a bread knife, make a cut down the length of the roll about 1/4 inch deep. Bake for about 30 minutes, let cool and enjoy.
They may also be wrapped well and frozen for later use.

Nutrition Facts : Calories 188, Fat 0.5, SaturatedFat 0.1, Sodium 240.4, Carbohydrate 38.9, Fiber 1.5, Sugar 0.6, Protein 5.9

Tips:

Use fresh yeast: Fresh yeast is more active than dry yeast and will produce a better rise in your bread.
Proof the yeast: Proofing the yeast means activating it in warm water with a little sugar. This will ensure that the yeast is active and will produce a good rise in your bread.
Knead the dough properly: Kneading the dough develops the gluten in the flour, which gives the bread its structure and texture. Knead the dough for at least 10 minutes, or until it is smooth and elastic.
Let the dough rise in a warm place: The dough needs to rise in a warm place in order to double in size. A good place to let the dough rise is in a turned-off oven with the light on.
Shape the dough into rolls: Once the dough has risen, shape it into rolls. You can do this by dividing the dough into equal pieces and then rolling each piece into a rope. Then, coil the rope into a circle and pinch the ends together.
Let the rolls rise again: After you have shaped the rolls, let them rise again in a warm place for about 30 minutes, or until they have doubled in size.
Bake the rolls: Bake the rolls in a preheated oven until they are golden brown. The baking time will vary depending on the size of the rolls.

Conclusion:

Boleo bolillos are a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. They are also a popular choice for sandwiches and tortas. With a little practice, you can easily make boleo bolillos at home.