Stuffed bolillos with mozzarella, cream cheese and jalapeno
Cooking Con Claudia · ♥ 4.1K likes · 56K views · 4 min video
Read about rolls and buns in the BrightCulinary Book
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Ingredients
Method
Techniques
- 4 cup all-purpose flour
- 2 tsp salt
- 4 tbsp butter
Mix the flour and salt by hand; crumble in the room-temperature butter, then mix in the instant yeast.
- 1 tbsp instant yeast
- 1½ cup hot water
Slowly add the hot water and mix; the dough will be very sticky.
Knead in the bowl for three minutes, then on the countertop for five minutes until smooth and elastic.
- butter
Return to the bowl, grease with a little butter, cover with plastic wrap and let double in a warm spot, about an hour.
- flour
Turn onto a floured counter, push into a ball and divide into eight pieces.
- mozzarella cheese
- cream cheese
- jalapenos
Fill each piece with mozzarella, cream cheese and jalapenos; fold over both ends and pinch to seal so the cheese does not ooze, then roll and shape into bolillos.
Place on a lined baking sheet, cover with a kitchen towel, and let double in a warm spot about 40 minutes.
- water
Preheat the oven to 450 with a baking dish half full of water inside.