Bolillos (Soft Split-Top Rolls)

Preparation

1. Step 1

   In the bowl of a stand mixer (or a large bowl if kneading by hand), whisk together 1¼ cups/296 grams room temperature water, the butter, yeast, sugar and salt until the salt and sugar are almost completely dissolved (the butter will remain in clumps and that is OK). Add the flour and, whether or not you’re using a stand mixer, use a rubber spatula to mix until a shaggy dough forms and all of the flour has been incorporated and no dry flour is left in the bowl, about 60 seconds. If the mixture does not come together and looks dry, add 1 tablespoon water and continue mixing until no dry flour remains. Repeat if necessary. 

2. Step 2

   Transfer dough to a stand mixer fitted with a dough hook. Mix on medium-low speed until the dough comes together in one uniform mass, about 2 minutes. Increase the speed to medium and continue kneading until the dough is smooth and elastic but slightly sticky, about 5 minutes. Alternatively, knead dough by hand on a clean work surface until smooth and elastic but slightly sticky. The dough will become easier to work with by the time you shape it. Avoid adding additional flour to dough, use a bench scraper to help you remove the dough from the surface and rub your hands with soft butter or vegetable oil to help you knead. Dough will become less sticky as it rests.

3. Step 3

   Form the dough into a ball, place in a lightly greased bowl, cover with a clean towel or plastic wrap, and let rest at room temperature for about 30 minutes. The dough will relax and show visible puffing, but will not double. You can expect a 50- to 75-percent size increase. (Don’t let it double or it will not spring in the oven! See Tip.)

4. Step 4

   Turn the dough out onto a work surface and divide into 6 equal pieces, about 5 ounces each. Shape the pieces into balls, and firm them up by rolling them under your lightly cupped fingers. Place the rolls on a parchment-lined baking sheet, cover them with a clean towel or plastic, and let them rest for about 10 minutes.

5. Step 5

   Working with one piece at a time, flatten and deflate the dough firmly by pounding it with the heel of your hand or slapping it against the work surface. Do not be gentle; the dough should be thoroughly deflated. Shape it into a disk about 6 inches wide. Fold the far edge of the disk toward the center. Using your fingers, press firmly along the fold to seal, then use the heel of your hand to pound along the seam to secure it tightly. Fold the dough over again in the same direction, this time about 1 inch from the edge of the disk. Press along the new seam with your fingers to seal, then pound again with the heel of your hand to secure. Roll the dough into a short log. As you roll, angle your hands slightly so that your thumbs are higher than your pinkies making the center of the log fatter than the tapered ends. Pinch the final seam closed. Place seam-side down on a parchment-lined baking sheet. Repeat with the remaining pieces.

6. Step 6

   Cover the shaped bolillos with a clean towel or plastic wrap and let rise at room temperature until noticeably larger and well puffed but not fully doubled, 25 to 40 minutes, depending on the temperature of your kitchen. 

7. Step 7

   Arrange a rack in the center of the oven and heat to 375 degrees.

8. Step 8

   Using a razor blade or very sharp knife, make one clean slash along the length of the bolillo, holding the blade at about a 30-degree angle to the surface and cutting about ¼ inch deep. The motion should be quick and confident; do not saw back and forth. Brush softened or melted butter directly into the cut only. Do not brush the surface of the loaf. This will prevent a crust from forming in the cut and allow it to expand in the oven as it bakes.

9. Step 9

   Bake until golden and slightly crisp, for 20 to 25 minutes. The bolillos should feel light for their size and sound hollow when tapped. Transfer to a rack and let cool slightly before serving. Wrap leftover bolillos tightly in plastic and store at room temperature for up to 3 days.