Sourdough Bolillo Rolls

[@quick9smitty511]

If you are a beginner or a novice, this recipe works EVERY SINGLE TIME. Delicious soft and chewy inside but crusty on the outside. Exactly the same, if not better than, from professional bakery. Don't panic if it seems like too much flour. If you have a stand mixer, that helps incorporate it. Don't panic when the dough becomes very shaggy after the shortening is added. Just keep kneading, it becomes smooth after several minutes of kneading. I am baking this recipe once a week and my family is eating it as fast as I can make it. You will not be disappointed. It's great!

[@AKneadtoBake]

Thank you for your feedback! I’m glad to hear you are making this recipe often!

[@mariaenriquetasalaswilly2602]

Daniel, muchas gracias por enseñarnos a hornear con masa madre. Aprecio tu essfuerzo, tus explicaciones sencillas y claras

[@AKneadtoBake]

Muchas gracias por tu comentario! Disfruta las recetas!

[@almavelazquez3402]

I'm starting to obsess over your videos. My siblings and I in California and Oregon are all into sourdough now...and I can tell you are a perfectionist, and a master baker. Thank you for putting this online for us all to learn from you. Gracias, hermano!

[@AKneadtoBake]

Alma Velazquez thank you for watching and for your kind words. Enjoy the sourdough lifestyle! Stay tuned!

[@adrianal8315]

I used to go line up for the bolillo early in the morning to wait for the bolillos to come out fresh. The panadero was done selling in a few minutes. The best ever 🤤

[@AKneadtoBake]

I just to do that too!!! So good!

[@kdstoffel7574]

You’ve got great content! I like your style and the production quality is good. I’m subscribed and hope you can keep this going. Guys like you make KZbin great. Wishing you great success!

[@AKneadtoBake]

Thank you very much! Stay tuned! Happy Baking!

Thank you!! I just started my sourdough journey 13 days ago! My bolillos are proofing ❤

[@JustinDOehlke]

Every once in a while I come across a KZbin channel that makes me wish I'd ran across it sooner. Gracias mano

[@AKneadtoBake]

Enjoy all the recipes!!!

[@JustinDOehlke]

@@AKneadtoBake I shall indeed

[@gailmcbride6924]

Thank you for sharing your recipes! I always have good results when I use your recipes, you are the best!

[@AKneadtoBake]

Thank you! Enjoy!!!

[@suziescrapbook3574]

Can’t wait to make these. I used to get them from a bakery by where I worked, they had these & some sweet Mexican breads. I’m now retired and in a new beautiful state. I hope you’ll show how to make some of those sweet breads too. My dad loves them and we have nowhere in rural Az to get sweet breads. We would have to drive at least an hour and a half if we could locate a place. I have to make it myself. My dad is 89 and enjoys these so much, he now lives with us & Id love to make it all. Thank you! P.S. I have your sourdough hamburger buns on their second rise now. Update: First off, I got so many compliments on the beauty of the hamburger buns, secondly, our guests said that we made the most delicious at home burgers that they have ever had! I do not disagree. I can’t wait to try your other recipes.

[@AKneadtoBake]

I’m so happy to read this! Enjoy!

[@candisclaiborn9943]

Just made these rolls yesterday and they turned out so good! Thank you for such a great recipe. The texture is just right for making sandwiches, and they taste amazing!

[@AKneadtoBake]

I’m so glad you liked it! Thank you for watching and sharing!

[@ChicaGivenchy]

Your page is amazing! Never stop making videos please!

[@AKneadtoBake]

Thank you for watching and for the encouragement!

[@quick9smitty511]

Fantastic Recipe. Worked the first time I tried it. Delicious! Very easy to follow. I did use a stand mixer to help incorporate all that flour, then switched to hand knead. This is a keeper!

[@AKneadtoBake]

QUICK 9 SMITTY the j you for your feedback! Thank you for watching!

[@bc9877]

This recipe is awesome! I just made my first batch and it’s def not going to be my last!! Thanks for this awesome step by step 🙏🏽

[@AKneadtoBake]

My pleasure! Enjoy!!!

[@hi-my6hk]

I made it today with sourdough starter and my husband loves it. Thank you!!

[@AKneadtoBake]

My pleasure! Enjoy!

[@jessicayuridialararuiz113]

Mil gracias por la receta,, mis bolillos quedaron super ricos para ser la primera vez. Sustitui la Manteca vegetal por aceite de coco

[@AKneadtoBake]

Qué Rico! Si puedes usar cualquier aceite para esta receta! Disfruta

[@anabelhernandez1690]

Me acabo de encontrar este canal que es joyita. Gracias

[@AKneadtoBake]

Gracias! Disfruta las recetas

[@elsaa1970]

Amo esta receta son espectaculares!!

[@AKneadtoBake]

Gracias! Me encantan tambien!

[@Haulani808]

I just made these today! Awesome. Aloha from Hawai’i 🤙🏽

[@AKneadtoBake]

Haulani Bisquera aloha! I’m glad you liked them! Thank you for watching!

[@DMW4Crochet]

I love your Bolillo Rolls recipes - I follow your KZbin video every time I back! Folks from Guadalajara love my rolls (I'm from CA originally) Love your website/recipes too! I have so much SD starter that I want to try the Churros next!

[@AKneadtoBake]

I’m so glad! Enjoy the recipes! Thank you for watching!

[@propxprt69]

I swapped the shortening for ghee and shaped these for Hamburger buns. Started at noon and had them on the table in 5.5 hours. I've only been using my starter for raising bread the past few years and truly forgot how quick things come along with active yeast in the mix. Thanks a bunch for posting this recipe. Take care.

[@AKneadtoBake]

My pleasure! I’m glad you could make it. Thank you for watching!

[@MichaelRei99]

But with yeast calling these sourdough is 100% incorrect,

[@AzumiKuroshi14]

Wonder if I can use just butter? I don’t ever buy veg shortening.

[@Biglou1478]

I'm definitely going to try this ASAP - gracias!

[@AKneadtoBake]

My pleasure! Disfruta

[@laurentemkin9267]

My first attempt went fabulous! Thank you so much for such a super recipe. I substituted lard in place of the shortening and it added a nice flavor:)

[@AKneadtoBake]

That’s great! Enjoy!

[@daleksec5109]

I'm trying this for the first time and I also made the same substitution! I started using lard in my bread recipes about a month ago and have really had great results!

[@fandorojeda7021]

muy contento con los resultados... por meses intenté bolillos y nada, con tu receta quedan geniales... y el enrollado, no se diga... no duró 4 horas en casa!!

[@AKneadtoBake]

Gracias por tus comentarios y por ver los vídeos!

[@michellfranciscoguzmanmuno2342]

Cual es la receta

[@patriciaarrance790]

Thank you awesome videos with clear clean techniques going to try these and several others here. 😍

[@AKneadtoBake]

Patricia Arrance my pleasure! Thank you for watching! Let me know if you have any questions

[@LordAiakos]

Ví la recomendación de la receta en un grupo de pan. Excelente receta, definitivamente la haré.

[@AKneadtoBake]

Gracias por ver el vídeo! Suerte con la receta!

[@EliVDB03]

OMG I can’t get enough of your channel 😊 Do you have the recipe for the ones without yeast? They look so much like the bread I used to eat growing up in 🇩🇴 solo para tener both worlds ❤Thank you ❤

[@AKneadtoBake]

Yes here it is just shape it like the other ones kzbin.info/www/bejne/jXrHhJuwg86XeM0

[@josephineibarra1508]

I am going to make this tomorrow! I really appreciate that you use sourdough starter in your baking! Just gained a subscriber!

[@AKneadtoBake]

Thank you very much! Enjoy the recipes!

[@israelperez6064]

que mal que no fueran solo de masa madre! lo interesante del canal es verlos de solo masa madre

[@AKneadtoBake]

Aqui estan con masa madre solamente la forma la cambie a telera pero la puedes usar para los bolillos también Sourdough Telera Rolls kzbin.info/www/bejne/jXrHhJuwg86XeM0

[@vdhorstmo]

I don't use yeast because I want the long fermentation, so my son can bear the wheat (GOS). Sourdough is our pot of gold. I will for sure try this recipe soon!

[@AKneadtoBake]

I’m glad you have the sourdough option for him! Enjoy!

[@maricelagonzalez-qf3sn]

Love the channel super excited to have found it. I tried the recipe but the bread was dense nothing like the ones from the bakery. Any advice. I’m new to sourdough

[@AKneadtoBake]

Make sure the bread proofs completely before baking it, it is a very important step that is usually overlooked

[@vawsomejessicaramsey8933]

This is another winner, I just made the sourdough bolillos without yeast and they came out great, just curious can I make the tortas with same dough? pls make a video for the tortas , thanks

[@AKneadtoBake]

Hi Jessica! I’m very glad! If by “tortas” you mean the more round shaped rolls, then yes you can definitely use the same recipe just make adjustments to the shaping process. Please let me know if I answered your question correctly. Thank you for watching!

[@Madyuki]

How long was your proofing with all sourdough/no yeast? I'd like to try it this way but wasn't sure if I should change the starter percentage or how long it would take. Was the texture the same?

[@AKneadtoBake]

Y Kimmons hi! The texture was not the same, my proofing time was 4 hours without yeast. Thank you for watching!

[@stprk]

Thank you Rafael. Looks like a very nice recipe. I am going to try it. Did you use 500 gr of flour? Also can I use butter instead of vegetable shortening? Thank you!

[@AKneadtoBake]

stprk hello, here is the link for the written recipe, and yes you can substitute vegetable shortening with butter www.akneadtobake.com/post/sourdough-brioche-hamburger-buns

[@MichaelRei99]

I’d use a very high fat content butter.

[@reaccion-futbolera]

Hola! La masa madre que agregas, es solamente activa o ya es levine? Si es así, cuánto usaste para la levine? :) Gracias!

[@AKneadtoBake]

Es activa a 100% de hidratación

[@reaccion-futbolera]

@@AKneadtoBake Ok, entonces la uso directo de mi frasco. Otra duda, sin fermentadora, aproximadamente cuánto le calculas de reposo a la masa?

[@AKneadtoBake]

@@reaccion-futbolera hasta que doble su tamaño, depende mucho de la temperatura a l que vayas a fermentar la masa por eso es difícil decir un estimado de tiempo... pero al menos unas dos horas

[@reaccion-futbolera]

@@AKneadtoBake te agradezco, la haré en los próximos días! Saludos!

[@cindyeng1885]

Looks beautiful. Wanted to make but wonder dio you used active sourdough starter or discarded

[@AKneadtoBake]

Cindy Eng thank you! I used discard for the recipe with dry yeast and active starter for the only sourdough recipe! Thank you for watching!

[@wonjud]

Very good video. precise. i tried it immediately. A slight problem my dough was a litle wet so did not hold its shape well. otherwise i am happy with it

[@AKneadtoBake]

Judy Wong hi! That means that you needed to knead it better or work on shaping it better next time! Thank you for watching!

[@miriamfuentes8771]

🤤 se antojan asta solos 👍

[@kimberlyh6861]

Great recipe! I made these last night and they came out amazing. I only used sourdough and doubled the fermentation & proofing times. However, the bread crust went soft after overnight cooling about 8 hours. Is that normal or did i underbake the bread?

[@AKneadtoBake]

To have a crispier crust that stays crunchy for a longer time, leave the rolls inside of the oven for about one hour when they are done baking, just turn off the oven and open the door of the oven a little. That will give you a crunchier crust. The crust goes soft due to the addition of fat to the dough, but try to do that trick and you should get a crispier crust for a longer time.

[@kimberlyh6861]

@@AKneadtoBake Thank you so much for your reply! I will definitely try that. Looking forward to trying out your other recipes cause this one was superb.

[@taylormcculloch8632]

I dig it. Will try

[@AKneadtoBake]

Taylor McCulloch good luck! Thank you for watching!

[@pluschowstr]

Great recipe & thanks for your previous response. My problem: I use a raxor blade lame, but the borillos never part like your's when using lame. The bake back together? Why? Is my dough too moist even though I am weighing everything to your specs. Even timing, etc.!

[@AKneadtoBake]

Yes that could be the difference, my guess is that my flour might make the difference. Try to put less water next time and check the difference

[@pluschowstr]

@@AKneadtoBakeThanks, but what is "my flour might make the difference". Where do I get it?

[@CraftsByBetty]

Can this be made with fresh whole wheat flour

[@AKneadtoBake]

You won’t get the same result at all

[@whereismyharem]

Can this be done in a Dutch oven to replicate the steam? If so how long would you recommend them to bake for

[@AKneadtoBake]

Yes they can but since you add oil to this recipe the crust won’t be as crunchy anyways but if you put them in the Dutch oven bake for the same amount of time 10 min with the lid on

[@ValenciaPhotography]

Don;t see the flour quantity anywhere!!!

[@AKneadtoBake]

500 grams bread flour. All the written recipes are found on my website as stated at the end of the video www.akneadtobake.com/post/sourdough-bolillo-rolls

[@brecktarr30]

After forming the Bolio could I let it rise in the fridge overnight? Or would it than over poof?

[@AKneadtoBake]

sybille Tarr it depends, if you are doing the recipe with sourdough only, yes it can be done,.If you are doing the hybrid version with commercial yeast I wouldn’t recommend it because it can overproof

[@brecktarr30]

@@AKneadtoBake thanks for the reply. I am so excited I tried your recipe and it came out so good.

[@Chalupa1]

How are you not overweight bro?! Im barely getting into this and love your vibe, cheers from Houston!!

[@AKneadtoBake]

Lol!!! Im a runner that’s why! Notice the watch on my wrist. Cheers from Dallas! Enjoy the recipes!!!

[@Kumi61]

Si no se usa levadura que tanto aumentan los tiempos de reposo? Será que puedo preparar la masa y dejar reposar toda la noche y luego seguir el proceso normal?

[@AKneadtoBake]

Si solo pon la masa en el refrigerador durante la noche y el último leudado también tiene que ser como al menos 4 horas depende de la temperatura a la que leídas la masa

[@Kumi61]

@@AKneadtoBake me imagino que será algo parecido a las conchas o los croissants, no?

[@jontarry121]

I'm in the UK and I'm not totally sure what vegetable shortening is. I'm thinking to try with Vitalite Dairy Free, which is 56% fat spread made with sunflower oil. I'll let you know how it goes, let me know if you know of what I should look for in the UK. Thanks for the video!

[@AKneadtoBake]

Hey Jonathan! You can also use any oil of your preference. Thank you for watching!

[@jontarry121]

@@AKneadtoBake Thanks! just taken them out of the oven and they look great

[@AKneadtoBake]

Jonathan amazing! Great job!

[@cherireyes1394]

Where can I find the written recipe

[@AKneadtoBake]

Here is the recipe all my recipes are on my website www.akneadtobake.com/post/sourdough-bolillo-rolls

[@elnejo71]

Hola! How much flour did you put in? Thanks

[@AKneadtoBake]

500 grams here is the written recipe www.akneadtobake.com/post/sourdough-bolillo-rolls

[@alexfuentes007]

Tortas!!!!! Yes please. 😀

[@veronicamp27]

Hi! Quiero hacerlos sin la levadura de sobre aumentar tiempos te refieres entre cada amasado? O más bien dejar los bolillos formados toda una noche dentro del refrigerador???

[@AKneadtoBake]

Si aumentar los tiempos de fermentación en bloque y fermentación en frío por la noche además del último tiempo de fermentación después de formar los bolillos. Suerte! Gracias por ver el vídeo!

[@Nakona0062]

Would this recipe work for bread sticks?

[@AKneadtoBake]

Yes

[@ourcalltoadventure]

How much flour? Did I miss that?

[@AKneadtoBake]

500 grams here is the written recipe thank you for watching www.akneadtobake.com/post/sourdough-bolillo-rolls

[@brecktarr30]

In the video you say 150 g Sourdough starter, but the written recipe says 120 g. So, I guess it's 120?

[@quick9smitty511]

Is it possible to freeze this dough? At what stage would you freeze? Before? After shaping?????

[@AKneadtoBake]

Yes! After shaping

[@gerardjohnson2106]

That is a beautiful bread. I like your "semi-sourdough" recipes. I very seldom use a straight sourdough bulk ferment. Yeast boosted sourdough bread produces flavor without extended bulk fermentation and makes a finer crumb. You also give good advice for using starter discard. The flaky sourdough biscuits were a success and enjoyed in my home. I'm looking forward to making these rolls. I bake almost daily. Beyond personal use our neighbors and friends enjoy the overflow. Your website recipes print perfectly. I appreciate the metric weights and "bakers percentage". Please keep bringing your artisanship "A Knead to Bake". Thanks for sharing. Personal Note: I never use vegetable shortening or margarine only oils, butter, ghee, pork lard, beef suet or a combo. Each has its place but the shortening and margarine are chemical bastards. I will use lard for the bolillo.

[@AKneadtoBake]

Thank you for your input and all your comments! I also keep learning with all the comments! Actually Lard was used back in the day in Mexico to make these bolillo rolls, since I don’t eat pork (I don’t like the taste 😳) I didn’t use Lard... but you can use it to have the original taste. 👌🏽👌🏽👌🏽

[@MichaelRei99]

There is no such thing as semi sourdough. Any added yeast makes it a yeast leavened bread. And no you don’t get the same flavor as real sourdough don’t be spreading that myth.

[@gerardjohnson2106]

@@MichaelRei99 : Sourdough bread is a yeast leavened bread.

[@AzumiKuroshi14]

Hi. Can I use a bit more starter and leave out liquid?

[@AKneadtoBake]

Yes

[@AzumiKuroshi14]

Okay. They turned out good. A bit white on the tops. Not much golden. Maybe I’ll leave in longer than 20 next time?

[@quick9smitty511]

These are so great that my family eats them too fast! Made them 5 or 6 times already and turn out great every time. Will not use any other recipe.How can I increase this recipe to make 16 rolls? Do I just double everything?

[@AKneadtoBake]

QUICK 9 SMITTY yes just double everything. I have done it before. I’m so glad! Thank you for watching

[@claudelatorre6818]

We puede hacer la receta solo con el sourdough.......?..

[@AKneadtoBake]

Si en el vídeo doy las instrucciones, solo tienes que ajustar los tiempos de leudado. Los tiempos de leudado para esa receta son los que usé para este otro pan. Ojalá te sirva www.akneadtobake.com/post/sourdough-hoagie-rolls

[@dantmanish]

Hi,,How much flour did you use to make the Bolillo rolls ?

[@AKneadtoBake]

400 grams get the recipe at www.akneadtobake.com

[@mintz9183]

Hi , is the starter needs to be at PEAK for this recipe ?

[@AKneadtoBake]

Yes

[@AzumiKuroshi14]

Oh no. I don’t have veg shortening. Can we substitute with something else ?

[@AKneadtoBake]

Regular oil

[@domnersls]

Cuánta harina usó?

[@AKneadtoBake]

Aqui está la receta escrita completa www.akneadtobake.com/post/sourdough-bolillo-rolls

[@armidaloya]

Can you use vegetable oil instead of shortening?

[@AKneadtoBake]

Yes

[@beverlyfitzgerald7675]

Subscribed

[@AKneadtoBake]

Enjoy the recipes!

[@beverlyfitzgerald7675]

@@AKneadtoBake MISSING: Please make a correction. There’s no quantity mentioned for the flour nor what type of flour to be used. I finally found your excellent web site that shows a long list of your great recipes, of which reports the flour for these bolillo rolls, should be 500 grams BREAD flour. FYI, a lado de la frontera entre estado de Arizona y el estado de Sonora, Mexico, estos llamada “pan torcido” de las panaderías en Nogales, Agua Prieta, etc. Gracias.

[@racif]

Your starter looked stiffer. What hydration was it?

[@AKneadtoBake]

Around 80%

[@racif]

@@AKneadtoBake Thanks! Making this today!

[@racif]

@@AKneadtoBake update: the bolillos were amazing!! Took me back to eating them fresh from the panaderia while visiting family in Mexico ! Thanks!

[@julietaperez9721]

How much flour and Type?

[@AKneadtoBake]

Click on the link for the written recipe www.akneadtobake.com/post/sourdough-bolillo-rolls

[@Kumi61]

Y cuánto de harina es? No lo veo en la receta

[@AKneadtoBake]

Aquí está la receta escrita www.akneadtobake.com/post/sourdough-bolillo-rolls

[@DosEagles]

Do you know that a soughdough bolillo with out yeast is call a birote which is from Guadalajara and is a totally different thing. I was going to ask you if you can make a birote.

[@AKneadtoBake]

Yes I can I’m preparing that recipe, I love birotes and torras ahogadas

[@susanacastanedab]

I made them this morning! I think the problem is my oven. It's a gas oven and the heat only comes from the bottom. They turned out a bit burned at the bottom and not too puffed :( I liked them but my family certainly preferred the bread from the bakery ...so sad! Any suggestions?

[@AKneadtoBake]

My oven is the same, it might be a different problem did they rise well before putting them in the oven?

[@susanacastanedab]

@@AKneadtoBake yes I think they did..the second raising I let them on the counter for half an hour and then slept in the fridge. They looked fine. I had them bake with a lid on instead of tray of water. Did that have something to do with it?

[@AKneadtoBake]

Susana Castañeda oh ye, you I guess you left the lid on the whole time?

[@susanacastanedab]

@@AKneadtoBake no no, just half the time. I am going to try again without the lid, using the water. Could that work??

[@AKneadtoBake]

Susana Castañeda yes it should work, this bread is different than a regular sourdough recipe, you don’t need to use a lid

[@rocio2769]

Donde consigo el sourdough?

[@AKneadtoBake]

Lo puedes hacer muy fácilmente siguiendo mi receta. Aquí está el vídeo

[@AKneadtoBake]

lo puedes hacer tu misma! Aquí esta el video kzbin.info/www/bejne/iJ7JdJqapcupors

[@jaylovealways8616]

How much flour

[@AKneadtoBake]

500 grams Get all the recipes on my website www.akneadtobake.com/post/sourdough-bolillo-rolls

[@jaylovealways8616]

@@AKneadtoBake thanks appreciate it

[@emilionunez2037]

can some one please tell me the measurement of the flour.I cant find it.

[@ap6088]

what kind of four is bread flour? I mean anybody knows how is this called in Europe ?

[@AKneadtoBake]

It is flour with higher protein content, in France is type 55 in Germany type 550

[@briannaray4155]

Did anyone else catch that he didn’t say how much flour...just keep mixing in slowly? I wish he posted the actual measurements of everything below or had the recipe on his website. I was going to make this one but now I’m not sure what kind of flour he used and how much I should start with.

[@AKneadtoBake]

Brianna Ray hi Brianna! I have the recipe on my website. I used bread flour 500 grams. Here is the link, www.akneadtobake.com/post/sourdough-bolillo-rolls thank you for watching

[@mikeprice1828]

How much flour?

[@AKneadtoBake]

mike price 500 grams. Here is the written recipe www.akneadtobake.com/post/sourdough-bolillo-rolls

[@gabrieldespinoza]

How much flour do I add?

[@AKneadtoBake]

500 grams

[@gabrieldespinoza]

Thank you!

[@pluschowstr]

Is there a site where yu ist the recie to print, please

[@pluschowstr]

Is there a website to print the recipe from? That would be great & thanks!

[@AKneadtoBake]

Yes you can find al my recibes on my website Here is the link www.akneadtobake.com/post/sourdough-bolillo-rolls

[@pluschowstr]

@@AKneadtoBake thank you so much. Love your recipe...

[@AKneadtoBake]

My pleasure! Enjoy!

[@sarahs7751]

How do we make it without the sourdough starter?

[@rayyanali4471]

Just add a bit more flour and water and add the dry/instant yeast.

[@AKneadtoBake]

use dry yeast and add 50 grams of flour

[@IronPozza]

How much flour did you use? What is the hydratation percentage?

[@AKneadtoBake]

Hi Rafael. I used 500 grams of flour and the percentage of hydration is 50%. You can find the written recipe here kzbin.info/www/bejne/fZWWm36IZttqnck Thank you for watching!

[@MichaelRei99]

What is jeast?

[@AKneadtoBake]

I don’t know, I know what yeast is, do you know?

[@nancyroemisch-tx7qk]

Never did I see the Grams of flour. Someone help me with the amount!

[@AKneadtoBake]

500 grams, you can get all the recipes on the website www.akneadtobake.com/post/sourdough-bolillo-rolls

[@joulandahabib6730]

Hi what else can I use instead of the shortening if I can’t find it

[@AKneadtoBake]

Any oil will work

[@joulandahabib6730]

A Knead to Bake I love that you don’t take long in answering my questions thanks 🙏❤️

[@AKneadtoBake]

My pleasure!

[@joulandahabib6730]

A Knead to Bake hi again can I use butter then oil is that better because I want it to be soft inside or do you think oil is better thanks for your help

[@AKneadtoBake]

@@joulandahabib6730 any should work fine, its a matter of personal preference

[@michellfranciscoguzmanmuno2342]

La receta no esta completa

[@AKneadtoBake]

Qué falta?

[@armidaloya]

Where’s the ingredients?

[@AKneadtoBake]

www.akneadtobake.com/post/sourdough-bolillo-rolls

[@OnkenCindy]

I’m a bit frustrated right now. I’m in the middle of making this, you say add the flour little by little. You Don’t say how much. How are people making this. I’m reading comments hoping someone asked the question. I went to your website looking for the recipe. I’m sitting here with the water and both yeast mixed and have no idea what to do!

[@AKneadtoBake]

500 grams