Thursday, 27 January 2011

Bolillo Dough Burger Buns

In the search for the ultimate burger bun, I have found that a soft center paired with a slightly crusty shell makes for a lovely burger eating experience. Not that my 17 year old burger aficionado pays as much attention to the bread as his mother the baker... but he does appreciate a good bun. And you should too. Just say no to those squishy grocery store offerings, these simple buns can be made in an afternoon, largely unattended.

The recipe is for bolillos, a Mexican crusty roll, published recently by my friend Heather. I have republished her original recipe here - you can find my adaptation notes at the bottom. Also, I used a stand mixer. Either way is fine, use what you have.

Bolillo, like baguette, refers to the shaping as well as the dough. So these burger shaped buns are not true bolillos, but they sure make good burger buns. Try them yourself!

Mexican Crusty Rolls

adapted from Cocina de la Familia
by Heather of Girlichef
for Bread Baking Day #36 Corn-y Breads
makes: 12-16 rolls

1 Tbs. sugar
14 g. (½ oz.) active dry yeast
2½ c. warm water
½ c. olive oil
1 Tbs. fine sea salt
~5 c. all-purpose flour
½ c. masa harina
½ c. white cornmeal

1 tsp. fine sea salt
¼ c. warm water

white cornmeal, as needed

Place ½ cup of warm water in a large bowl.  Sprinkle in sugar and yeast.  Stir and let mixture sit until it becomes a bit foamy, ~5 mins.  Once mixture is ready, add remaining warm water, oil, salt, 2 cups of flour and stir together with a wooden spoon.  Stir in the masa harina and white cornmeal, then gradually add the last 3 cups of flour.  You may need to switch to your hands if the spoon no longer does the job.  Turn dough out onto a work surface (add a bit more flour if it seems sticky) and knead until dough is firm, resilient, and smooth, ~4-5 minutes.

Oil a large bowl and turn ball of dough in it so that all sides are covered with a thin film of oil.  Cover with plastic and let sit in a warm spot in the kitchen until doubled in size, ~1 hour.

Lightly flour your work surface again and turn dough out of bowl.  Knead for 2 minutes.  Depending on if you'd like larger or smaller buns, divide your dough into 3 or 4 equal portions (to make 12 or 16 bolillos) and then cover all but one portion.  Divide the piece of dough you have left into 4 equal pieces.  Form each dough into a roll shape, then flatten into an oval.  Fold each oval into thirds (like a letter), then pinch ends together to form a spindle shape.  Place each piece of formed dough, seam side down, onto a sheet tray lined with parchment or a silpat and sprinkled with extra cornmeal.  Repeat process.

Cover with plastic and let rise in a warm place for ~30 minutes.  Preheat oven to 375° F during last 15 minutes of rising time. 

Combine warm water and salt for the wash and lightly brush over risen dough.  Slash the side of the dough with a sharp knife, ~¼" deep.  Lightly pinch the end of the rolls again.

Bake for ~25 minutes or until rolls are a pale golden color and sound hollow when tapped on the bottom.  Remove them to a wire rack to cool.

To make burger buns: For the shaping - just make rounds, press lightly to flatten a bit. When finished rising, score the edges like above. Bake for 20-25 minutes.

This bread has been Yeastspotted!