Mexican Bolillos: Crispy Rolls

Ingredients:

Dough

• 3/4 cup water
• 0.5 tsp instant or active yeast*
• 1 cup premium flour or bread flour**

Dough

• 3 cups of flour
• 1.5 tsp. instant or active yeast
• 2 teaspoons of salt
• 1/4 cup vegetable fat, melted and cooled
• 1 cup of warm water

Preparation:

1. DoughThe night before baking, place the yeast and water in a small bowl, mix well, and add flour. Mix again. No need to knead. Cover with plastic wrap and leave on the kitchen counter overnight or for at least 8 hours. The yeast added to the dough will enhance the flavor of your baked goods. By the next morning, the yeast will have risen in volume and become bubbly.
2. The next dayPlace the starter, flour, salt, yeast, and fat in a large bowl or the bowl of a powerful mixer. Begin kneading the dough, gradually adding warm water from the very beginning. IMPORTANT: If you live in a humid area, you will need to reduce the amount of water by about 2 tablespoons. If using a mixer, knead for 7 minutes on speed 2. If kneading by hand, knead the dough for about 15 minutes. The dough should come away from the bowl.
3. Transfer the dough from the bowl to a work surface and form it into a ball. It should feel soft but still slightly rough.
4. Grease a large bowl with vegetable shortening or oil. Place the dough in the bowl and roll it around to coat the surface. Cover with plastic wrap and let it rise in a warm place for 2-3 hours, or until the dough has doubled in size. In warm, humid weather, this process will take less time.
5. Once the dough has doubled in size, gently press it with your fist to deflate it. Divide the dough into 10 pieces (approximately 110g each). Place the pieces of dough on a lightly oiled work surface, cover with oiled plastic wrap, and let them rest for 15 minutes to activate the gluten, making it easier to shape the buns.
6. To form the buns, lightly flour your work surface, flatten one piece of dough with your palm, fold it in thirds toward you, and press firmly with your fingers. Fold the dough in thirds again, pressing firmly to form an elongated bun. All ends should be sealed.
7. Then place the dough between your cupped hands and press it gently but firmly, rolling it around a bit. Pinch the ends of the bun together to form the traditional "ears."
8. Place each bun, seam-side down, on a greased baking sheet and cover with greased plastic wrap. Let the buns rise for 1 to 1.5 hours.
9. Preheat the oven to 230°C 20 minutes before baking. Place a metal tray filled with water on the bottom of the oven.
10. Once the dough has doubled in size, use a sharp knife or blade to make a 45-degree cut into each bun.
11. Spray the buns with warm water and place them in the oven, adding 1.5 cups of cold water to the baking tray. The steam will create a thin, crispy crust on the buns. Bake for 20–25 minutes until golden brown. Remove the buns from the oven and cool on a wire rack.
12. The buns can be stored for several days, wrapped in plastic wrap. Alternatively, they can be refrigerated for up to a month. To reheat, thaw the buns slightly, sprinkle with water, and place in an oven preheated to 200°C (400°F). Bake for 12 to 15 minutes until warm and crispy.
    
    

    Note

    
    * If using active yeast, first dissolve it in warm water, stir and leave for 5 minutes.
    
    **Bread flour will give the buns a denser texture.
    
    You will need a large baking sheet, a metal water tray, a spray bottle, and cling film.
    
    You can use a special baguette pan for bolillos, but a regular baking sheet will also work.
    
    Baking with yeast dough takes a lot of time, so plan the entire process to ensure you'll be happy with the results.