READY IN: 1hr 20minsYIELD: 25-30 Small buns


  • 8cupsall-purpose flour
  • 2cupssugar
  • 1teaspoonsalt
  • 3largeeggs, room temperature
  • 12 cupbutter
  • 2cupshomogenized milk (3.5%)
  • yeast
  • 12 cupwarm water (100-110F)
  • 1 12 tablespoonsall-purpose flour
  • 12 teaspoonsugar
  • 1 12 tablespoonsdry active yeast

    Serving Size: 1 (153) g

    Servings Per Recipe:12

    Calories: 551.8

    Calories from Fat 100 g 18 %

    Total Fat 11.1 g 17 %

    Saturated Fat 6.2 g 30 %

    Cholesterol 70.9 mg 23 %

    Sodium 299.6 mg 12 %

    Total Carbohydrate100.5 g 33 %

    Dietary Fiber 2.7 g 10 %

    Sugars 35.8 g 143 %

    Protein 12.2 g 24 %


  • Prepare the yeast by mixing the yeast, sugar, flour and warm water, then set aside to proof.For best results, use a thermometer to gauge the temperature if the water.If the mixture doubles in volume, it’s active,.
  • In a pot or a microwave, heat the 2 cups milk and butter just until the milk is warm and the butter has melted, do not boil.
  • In a mixer, combine the sugar, salt and eggs and beat for 1 minute.Slowly pour the milk mixture in and beat for another 2 minutes,Add the yeast mixture, mixing just until combined, then add the flour. Change the mixer blade to a dough hook and mix for 4 minutes (dough will be soft),.
  • Place the dough in a large bowl that has been oiled,Fold over dough a few times, then cover with a thick towel and then plastic cover. Let the dough rest for 20 minutes,.
  • Remove the cover and fold the dough over 4 to 5 times. Cover the bowl with another same-sized bowl, and let the dough rise for 1 hour.
  • Place a large piece of parchment paper on the counter and about a cup of flour.Dip your fingers in a bowl of water, then grab a handful of dough and shape into a ball, folding over a few times. The size depends on your preference.
  • Flatten the ball then dip both sides in the flour and then place on the counter, Repeat with the remaining dough.Cover the finished bolos with a towel and let rise for 30 minutes. (My mom puts the bolos on small plastic/paper plates to finish rising).
  • Heat 2 heavy skillets (cast iron is prefered) until they’re hot.Reduce the heat to low then add the bolos and cook slowly until they have the desired colour.Flip to cook the other side.Place the completed bolos on a rack to cool.
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