Molletes With Homemade Bolillos Molletes Con Bolillos Caseros Recipes

AUTHENTIC MOLLETES RECIPE

Steps:

• Heat oven to 400 degrees.
• Heat a large skillet over medium-high heat.
• Spread butter over the cut side of the bolillo roll and place buttered side on hot skillet.
• Toast roll for a couple of minutes or until it's nice and brown.
• Remove from skillet and place rolls on a baking sheet.
• Spread a layer of refried beans, then a layer of shredded cheese.
• Bake bolillo rolls for about 15 minutes or until cheese is melted and it turns golden brown.
• Remove from over and top with salsa fresca. Serve warm.

MOLLETES RECIPE

Steps:

• Preheat your broiler. Cut the bread in half lengthwise. Remove some of the inside crumbs. Spread the bread with the softened butter and place on the baking sheet. Broil for about 4 to 5 minutes until they are golden and crispy. You can also toast the bread directly on a griddle at medium heat.
• Remove from the baking sheet and spread the refried beans on the bread.
• Top the bread rolls with the cheese. (Add the cooked crumbled chorizo if using now). Place back into the broiler until the cheese has melted. About 5 minutes. Serve with the Pico de Gallo Salsa or the salsa of your choice.

MOLLETES WITH HOMEMADE BOLILLOS, MOLLETES CON BOLILLOS CASEROS

Steps:

• Preheat the oven to 350 degrees. Split the bolillo rolls in half, lengthwise. Top each half with one tablespoon of salsa, 1/8 cup of refried beans and 1/4 cup cheese. Bake for 10 minutes or until the cheese is melted. Serve with extra salsa. You can also sprinkle crispy crumbled bacon on top of the cheese and bake. This is how I prepare my molletes, but the fun thing about them is that you can make them anyway you like. Adding any kind of topping you like with the cheese. Serves four. Enjoy.
• Homemade Bolillos: Mix together one cup flour, yeast and warm water. Add one more cup of flour, sugar, salt, and oil and stir until ingredients are combined but dough is still wet and shaggy. Let dough rest for 15 minutes.
• Sprinkle 1/2 cup flour on a clean surface and knead dough until it shapes into a ball, about 10 minutes. Place into a greased bowl, cover and let rise until doubled in size, about an hour. After the dough has risen, divide dough into 8 equal pieces. Take each piece and flatten it into a circle. take one side, and fold it in half into the center. Take the opposite side and do the same. Roll folded dough with your hands until it's spindle shaped, wider in the middle and tapered at the ends. Place shaped rolls on a greased or parchment-paper lined cookie sheet thats sprinkled with a bit of cornmeal. Cover and let rise until doubled in size about an hour. 20 minutes before baking, heat oven to 425 degrees, five minutes before baking, place an oven safe pan filled with water on the bottom of the oven. Mix 1/2 cup of warm water with 1/4 teaspoon of salt and brush on each roll. Then take a sharp knife, razor or lame, make a slash lengthwise through each roll on the top not all the way through.
• Place rolls on bottom rack of the oven (be carful when opening oven as steam might come out) and cook for 15 minutes or until the bolillos are light golden brown in color and make a hollow sound when you thump them. These keep well for a couple of days, though if they get too soft. Just reheat in the oven to firm them up. They also freeze well. Enjoy

TRADITIONAL MEXICAN MOLLETES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
• Remove some of the bread from the middle of bread halves to accommodate more toppings. Spread about 1 teaspoon butter on each half.
• Spread 2 to 3 tablespoons warmed refried beans on bread. Sprinkle about 1/4 cup Borden® Cheddar and Monterey Jack shredded cheese on the beans. Place bread halves on prepared baking sheet.
• Bake in preheated oven until the cheese is melted and bubbly and the bread is crispy, 15 to 20 minutes.
• Top molletes with Mexican salsa or pico de gallo.