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Bolillo Rolls Recipe # 909


Yield: 10 rolls
Prep Time: 35 minutes
Proof Time: 30 to 40 minutes
Bake Time: 25 to 30 minutes

In Mexico, you would go to a bakery to get these flavorful rolls. Now you can make your own! See below for a tasty way to use Bolillo Rolls in a spicy Mexican Chicken Torta recipe.


3-1/2 to 4-1/4 cups all-purpose flour
1 envelope Fleischmann's® RapidRise Yeast
1-1/2 teaspoons salt
1-1/2 cups water
1 tablespoon honey
1 tablespoon butter 

Glaze:
1/2 cup cold water
1 teaspoon Argo® Corn Starch


Directions

Combine 2 cups flour, undissolved yeast and salt in a large mixer bowl. Heat water, honey and butter until very warm (120° to 130°F). Add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Increase to high speed and beat 2 minutes. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 10 equal portions on floured surface. Roll each portion into an oval, 5-1/2 inches long x 2 inches wide. Taper ends of each roll to resemble a football. Place on greased baking sheet. Cover; let rise in a warm, draft-free place until doubled, about 30 to 40 minutes.

Glaze:  Combine water and corn starch in a small saucepan. Bring to boil over medium-high heat, stirring constantly until thickened and translucent. Brush each roll with glaze. Slash each roll lengthwise with a sharp knife, stopping 1/2-inch from each end.

Bake in preheated 375°F oven for 20 to 25 minutes, until rolls are brown and sound hollow when tapped. Remove from baking sheet and cool on wire rack.

Use Bolillo Rolls to make tasty Mexican sandwiches in the following recipe:

Spicy Chicken Torta with Bolillo Rolls
Makes 10 servings
Prep time: 50 minutes
Marinate time: 30 minutes
Grill time: 12 to 16 minutes

Spicy Grilled Chicken:
1/4 cup Mazola® Corn Oil
1/4 cup cider vinegar
2 whole chipotle chiles in adobo sauce, finely chopped
1 teaspoon Mazola® Chicken Flavor Bouillon
2 cloves garlic, finely minced
1 teaspoon Spice Islands® Oregano
1 teaspoon sugar
6 boneless, skinless chicken breasts
10 bolillo rolls, split in half lengthwise, scoop out bread leaving crust

Chipotle Spread:
4 ounces cream cheese, softened
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
2 whole chipotle chiles in adobo sauce, finely chopped

Topping choices:
1/2 cup refried beans
Leaf lettuce
1 avocado, thinly sliced
1 seedless cucumber, thinly sliced
2 Roma tomatoes, thinly sliced
1/2 cup red onion slivers
4 ounces queso fresco cheese, crumbled

Combine oil, vinegar, chipotle chilies, bouillon powder, garlic, oregano and sugar in a resealable plastic bag. Add chicken and turn to coat thoroughly. Marinate at least 30 minutes, turning occasionally, in the refrigerator.

To make Chipotle Spread: Combine cream cheese, cilantro, lime juice and chipotles in a small bowl. Mix well. Refrigerate until ready to assemble sandwiches.
Remove chicken from marinade; discard remaining marinade. Grill over medium direct heat for 12 to 16 minutes, turning once. Transfer chicken to a cutting board and allow to rest for 5 minutes. Thinly slice chicken across the grain.

To assemble the Torta: Place roll halves onto a large cutting board. Spread a thin coating of the Spicy Chipotle Spread on the inner surface of each roll half. Line the bottom half with the refried beans and then top with with chicken slices. Arrange a single layer of each desired topping ingredient on top of the chicken ending with the top half of the bread. Firmly press sandwich together.




 







  

 



 

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