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Bolillos Stuffed Mexican Bread

Bolillos can be eaten as bread, stuffed as below, as sandwiches (tortas) or open faced (Mollettes).
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Print Recipe
Course Appetizer, bread, Main Course
Cuisine Mexican

Ingredients
  

Filling

  • 8 ounces Cream cheese
  • ¼ cup Cheddar cheese (mild or sharp, I prefer sharp)
  • ¼ cup Chopped jalepenos (fermented or store bought)
  • ½ tsp Cumin ground
  • 1 tsp Garlic powder
  • ¼ tsp Sea salt
  • ¼ tsp Ground White Pepper

Dough

Assembly and baking

  • ½ cup sliced green olives
  • 1 egg white
  • 1 TBPS milk

Instructions
 

Filling

  • In a small bowl place the cream cheese, cheddar cheese, jalapenos, cumin, ground garlic, pepper and salt. Mix well and set aside.

Dough

  • In a 2 cup Pyrex measuring cup add the honey, milk and water. Mix well. Bring the liquid mixture to around 90 degrees and add the yeast.
  • In a stand mixer bowl add the flour and salt, and mix well.
  • Using a dough hook pour the liquid into the dry ingredients. Mix well until a dough ball forms.
  • Remove the dough ball and knead for about 5 minutes.
  • LIghtly oil a large enough bowl as well as the dough ball and place in the bowl.
  • Cover the bowl with plastic wrap and place in the the refrigerator. Let it raise over night.

Assembly

  • Mix the egg white and milk, whisk well. Set aside.
  • Place the dough ball on a floured flat board and punch down.
  • Roll out the dough into rolls. Using a dough scrapper cut of pieces about golf ball size. Roll into a ball, and flatten.
  • Using the small rolling pin rolls out to roughly ⅛ inch thick. Using cookie cutter cut circles about 3 to 4 inches in diameter.
  • Place about 1 TBPS of the filling off center into the circle. Add 3-4 slices of the green olives.
  • Moisten the edges of the dough circle and fold over into a half moon shape.
  • Place the filled dumplings onto a parchment paper lined cookie sheet.
  • Let the dumplings raise for about 20 mionutes.
  • Brush the egg/water mixture onto the top of the dumplings.
  • Bake the dumplings at 375 degrees F for 15 minutes, then brush them with the egg wash again. Bake for an additional 15-20 minutes until golden brown.
Keyword appetizers, Bolillos, stuffed bolillos, stuffed bread
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