Mini Bolillos with Spicy Cream Cheese
User Reviews
5
Mini Bolillos with Spicy Cream Cheese
Description
To prepare Mini Bolillos with Spicy Cream Cheese, the cream cheese is combined with minced serrano or jalapeno peppers to create a spicy filling. The dough is made from all-purpose flour, active dry yeast, sugar, salt, and warm water, then mixed using an electric mixer before kneading by hand. It rises until doubled to develop softness and elasticity.
The dough is divided into golf ball-sized portions, flattened, and filled with the cream cheese mixture. Each is folded over and shaped into an oval roughly 2 to 3 inches long with pinched ends. This technique ensures the filling stays enclosed while baking.
These rolls can be baked to golden perfection and serve well as a snack or side bread. The spicy cream cheese adds a flavorful kick without overpowering, and the soft, homemade bread contrasts nicely. They can easily be adapted by substituting roasted red bell peppers for milder flavor.
Ingredients
- 1 package cream cheese 8 ounces
- 2 Serrano pepper seeded and minced, or jalapeno pepper
- 3 ¾ cups all-purpose flour
- 1 package active dry yeast
- 1 tablespoon sugar
- ¾ teaspoon salt
- 1 ½ cups water 120 to 130 degrees F, warm
- cornmeal
- 1 egg white
- 1 tablespoon milk or water
Instructions
- Combine cream cheese and chile and set aside.
- In a large bowl combine 1-1/2 cups of the flour, the yeast, sugar, and salt; add the warm water. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the side of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
- Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of the dough. Cover and let rise in a warm place until double in size (about 1 hour).
- Punch down dough. Turn out dough onto a lightly floured surface.
- Roll out golf ball size dough balls. Flatten each one with fingers and place a small dollop of cream cheese mixture.
- Fold over the dough and form into an oval 2 to 3 inches long. Pinch ends slightly.
- Lightly grease baking sheets; sprinkle with cornmeal. Transfer rolls to baking sheets.
- In a small bowl combine egg white and milk. Brush some of the egg white mixture over tops and sides of rolls. Cover and let rise until nearly double in size (30 to 45 minutes).
- Meanwhile, preheat oven to 375 degrees F. Bake rolls for 15 minutes. Brush again with some of the egg white mixture. Bake about 10 minutes more or until golden brown. Remove rolls from baking sheets. Cool on wire racks.
Notes
- For children or milder taste preferences, replace serrano or jalapeno peppers with roasted red bell peppers in the cream cheese mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48rolls
Amount Per Serving
Calories 54 kcal
% Daily Value*
| Calories | 54kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 53mg | 2% |
| Potassium | 21mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
