Baking Classics: Buttermilk Bolillo

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Baking Classics

The Technique

Bolillo

Bolillo is one of the most popular Mexican bread styles available. It may be identified from local panaderias by their oval shape with slightly pointed tips on the ends of each small roll with one slash directly in the the center. It may best be described as a French roll with the familiarity of classic white bread due to the soft interior. These comforting gems are used to handcraft many signature tortas. Buttermilk Bolillo features rich flavor & texture due to the tangy addition of dairy & they are relatively simple to make in your own kitchen. Learn how to craft these classic rolls with my detailed tutorial. 

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Buttermilk Bolillo

makes 1 dozen

1/2 cup plus 2 Tbsp warm water
2 1/4 tsp active dry yeast
3 3/4 cups bread flour
1 Tbsp sugar
1 1/2 tsp kosher salt
1 cup whole buttermilk
Vegetable oil

Stir together 1/2 cup warm water & the yeast. Let stand 5 minutes or until foamy. Whisk together the flour, the sugar & the salt in the bowl of a stand mixer. Add the yeast mixture & the buttermilk. Mix on Low speed 1 minute with the dough hook. The dough will come together in a ball around the hook. Add the remaining 2 tablespoons warm water, increase the speed to one notch above Low & mix 2 minutes. The dough will become a bit loose, then begin forming around the dough hook as it blends. Stop the mixer & scrape down the bowl sides. Then, continue to blend 3 additional minutes. Approximately 3-inch of the dough will cling to the bottom of the bowl as it mixes. Stop the mixer, sprinkle a bit of flour over the dough & around the sides. Transfer to a well floured surface. Knead the dough by hand 3 minutes. The dough will be a bit sticky. Use a bench scraper to begin the process & dust with additional flour as needed. Shape the dough into a ball. Place in a lightly greased bowl. Spray the dough surface with cooking spray & cover the bowl with plastic wrap. Let rise in a draft-free spot for about 1 hour or until doubled in bulk. Transfer the dough to a lightly floured surface & press the air out. Divide it into 12 {3-oz) pieces & shape into balls. Next, roll each piece into an oval shape & slightly pinch the ends forming points. Place on parchment paper-lined half sheet pans. Cover loosely with plastic wrap. Let rise in a draft free spot 20 minutes.

Position one rack on the lowest position in the oven. Place a 13 x 9-inch baking pan filled 2/3 full with water on the rack. Position a second rack directly above it. Place two inverted cast iron skillets directly on the rack. Preheat the oven to 425 degrees. Remove the plastic, sprinkle with a bit of flour & slash the dough surface using a sharp paring knife or a new razor blade down the length of the oval shapes. Place one sheet pan directly over the inverted cast iron skillets. Add 1/2 cup ice to the pan of water. Quickly close the oven door. Bake 15 minutes. Rotate the half sheet pan & add 1/2 cup ice cubes to the pan of water. Quickly close the oven door. Bake an additional 5 minutes or until the rolls sound hollow when tapped or registers at least 200 degrees. Remove the bread from oven. Repeat with the second pan. Brush the tops with vegetable oil. Transfer to a wire rack. Cool completely before slicing.

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Buttermilk 
Bolillo

Buttermilk Bolillo have a distinctive shape that is effortless to replicate with the proper technique. Once the dough has been portioned, cover it with plastic. This will prevent a crust from forming over them while you shape them. Next, pick one piece up at a time & begin rolling it back & forth between your hands. Make certain the center remains thicker then taper off on each end. Use your fingertips to create the points on either side of the dough for the signature appearance.

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A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know. 

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No. 1

Stir together 1/2 cup warm water & the yeast. Let stand 5 minutes or until foamy. Whisk together the flour, the sugar & the salt in the bowl of a stand mixer. Add the yeast mixture & the buttermilk. Mix on Low speed 1 minute with the dough hook. The dough will come together in a ball around the hook. 

Buttermilk-Bolillo-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Southern-Entertaining-Birmingham-Alabama

1a

Add the remaining 2 tablespoons warm water, increase the speed to one notch above Low & mix 2 minutes. The dough will become a bit loose, then begin forming around the dough hook as it blends. Stop the mixer & scrape down the bowl sides. 

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1b

Then, continue to blend 3 additional minutes. Approximately 3-inch of the dough will cling to the bottom of the bowl as it mixes. Stop the mixer, sprinkle a bit of flour over the dough & around the sides.

Buttermilk-Bolillo-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Southern-Entertaining-Birmingham-Alabama

No. 2

Transfer to a well floured surface. Knead the dough by hand 3 minutes. 

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2a

The dough will be a bit sticky. Use a bench scraper to begin the process & dust with additional flour as needed. 

Buttermilk-Bolillo-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Southern-Entertaining-Birmingham-Alabama

2b

Shape the dough into a ball.

Buttermilk-Bolillo-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Southern-Entertaining-Birmingham-Alabama

No. 3

Place in a lightly greased bowl. Spray the dough surface with cooking spray & cover the bowl with plastic wrap.

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 3a

Let rise in a draft-free spot for about 1 hour or until doubled in bulk. Transfer the dough to a lightly floured surface & press the air out

Buttermilk-Bolillo-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Southern-Entertaining-Birmingham-Alabama

 No. 4

Divide it into 12 {3-oz) pieces & shape into balls. 

Buttermilk-Bolillo-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Southern-Entertaining-Birmingham-Alabama

No. 5

Next, roll each piece into an oval shape & slightly pinch the ends forming points. Place on parchment paper-lined half sheet pans. 

Buttermilk-Bolillo-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Southern-Entertaining-Birmingham-Alabama

5a

Cover loosely with plastic wrap. Let rise in a draft free spot 20 minutes.

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5b

Position one rack on the lowest position in the oven. Place a 13 x 9-inch baking pan filled 2/3 full with water on the rack. Position a second rack directly above it. Place two inverted cast iron skillets directly on the rack. Preheat the oven to 425 degrees. Remove the plastic, sprinkle with a bit of flour & slash the dough surface using a sharp paring knife or a new razor blade down the length of the oval shapes. 

Buttermilk-Bolillo-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Southern-Entertaining-Birmingham-Alabama

No. 6

Place one sheet pan directly over the inverted cast iron skillets. Add 1/2 cup ice to the pan of water. Quickly close the oven door. Bake 15 minutes. Rotate the half sheet pan & add 1/2 cup ice cubes to the pan of water. Quickly close the oven door. Bake an additional 5 minutes or until the rolls sound hollow when tapped or registers at least 200 degrees. Remove the bread from oven. Repeat with the second pan. 

Buttermilk-Bolillo-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Southern-Entertaining-Birmingham-Alabama

No. 7

Brush the tops with vegetable oil. Transfer to a wire rack. Cool completely before slicing.

The Tune
“The Good Life” Bobby Darin
httpa://www.youtube.com/watch?v=RWhXJjgbzEI

 

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Rebecca Gordon

Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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