After making a massive-sized pot of Chicken & Sausage Fajita Soup, I thought it would be really fun to have some homemade bread or crusty rolls to use for sopping up that incredibly creamy, rich and decadent broth! So after searching “Mexican breads”, I kept seeing “bolillos” coming up. They sounded exactly like what I was looking for.
An authentic Mexican roll that’s crusty on the outside, tender on the inside, and kind of reminiscent of a french bread. Perfect for sandwiches … or dunking into a piping hot bowl of soup! 😉
The basic recipe was on Fleishman’s Yeast page, but the directions sounded a little funky to me. I’m a true-blue double-riser and like the yeast to get started the traditional way. So I did mine differently with great results, even though my yeast has lost some of it’s oomph. But overall, they turned out fantastic!! Just as I hoped, and absolutely gorgeous!
*I laso cheated and used my dough hook to knead the dough, as I really didn’t want to be kneading dough for 10 minutes. I was really tired, and 10 minutes seemed like a long time to knead! My dough hook worked beautifully, so if you have one for your mixer, I highly recommend just using that. 😉
The dough after mixing and rising! 😀
I also made mine smaller than called for, yet got 9 rolls out of the dough instead of 10. This also worked out nicely for us, though, as I didn’t want a humungo hunk of bread with my soup. Just enough to enjoy some with and use for the creamy, cheesy broth. (Not a drop of that liquid gold was going to go to waste!) 😉
Do. Not. Say. A. Word. I realize what they look like. (hahahahahaha!!!!!!!!!!) Omg…..remember that episode from “Everybody Loves Raymond”? And Marie took that sculpturing class?
My hubby said, “DO NOT post this pic!!!”
I thought it was hilarious and was literally laughing until my sides hurt and tears were streaming down my face and shooting from my eyes!!
But anyways……. (still laughing!!!!!!!) ……risen, slashed and ready to bake! (…thank gawd.)
The first tray all done and looking gorgeous if I do say so myself!! 😀
The original recipe called for a thickened cornstarch wash, but I think I will try experimenting with that at another time. I went with my gut (and confirmed by my friend Jenni’s advice!) and did an egg white wash with just a tad of water for a nice, shiny look. And I’m very glad that I did! (*Be sure to check out Jenni’s blog “Pastry Chef Online” as well! She’s an extremely knowledgable and talented pastry chef and is always there to help!) 😀
Other than my sleepy yeast, I had no trouble making these. They are very easy to make, and require just simple, basic, pantry items that you already have. One batch came out much darker than the other due to using two different ovens. My upper larger oven produced a lighter colored roll, while my bottom oven that’s smaller, and obviously gets hotter (making note to self on this!), turned out a much deeper, richer color. Both tasted the same and had the same doneness, though. I took out the rolls from the bottom oven just a bit earlier than the upper oven, too. So you’ll have to watch them at the end and remove them when they sound hollow when tapped and are the color you prefer. *Also be sure to check the bottoms to make sure that they aren’t getting too dark. Mine were perfect, but any longer, and they could’ve burned a little on the bottom.
These rolls are not only good for accompanying soup, but would make a really nice bread for sandwiches, too! VERY much like a french bread, but a lot easier to make! If not over-baked and too browned, they would make for pretty paninis, too! 😉
Both were equally wonderful, but what a difference in color! (The three darker ones were from the second baking sheet as seen above.)
I really did get nine rolls……but….3 of them magically “disappeared”….. And my hubby and I enjoyed them IMMENSELY with butter and strawberry jam…..yes indeedy. 😉
So the next time you make a Mexican, South-of-the-Border, or Texas-Style soup, stew or chili, keep these rolls in mind! They’re a lot of fun, and are so very good!!!!! I can’t wait to make them again for little sandwiches! They’re just a blast to make and turn out so very pretty! 😀
So be sure to add these to your list of must-tries! They’re ridiculously easy, and BOY are they ever good. There’s just something about homemade bread baking in the oven that warms the soul like nothing else. Especially fresh out of the oven, still warm, broken open and slathered with butter and jammmmmm…..!!! Right?!!! 😀
No matter what, keep on rockin’! And make sure you take time to enjoy the little things, as they are the ones you’ll remember the most. 😉 ~Kelly
Recipe adapted from Fleischmann’s.