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Old 02-19-2011, 06:20 PM   #1
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Heating Bolillo Buns

What's the best way to re-heat bolillo buns. I want them to be soft, not hard like French bread? Any suggestions?

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Old 02-19-2011, 06:24 PM   #2
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The microwave will turn bread on the wrong side of fresh soft again, but you need to eat it right away, while it's still warm.
I just finished my last bolillo bun this morning with a piece of sausage and some sauce.

ETA: it doesn't take much, ten seconds or so.
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Old 02-19-2011, 06:30 PM   #3
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Have you ever steamed your buns for re-heating purposes?
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Old 02-19-2011, 06:51 PM   #4
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No. My microwave is more convenient.
I've cooked bread over steam before though, Polish yeast dumplings.
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Old 02-19-2011, 09:15 PM   #5
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Not microwave, it will make them too soft and/or too rubbery. Turn your oven on really, really high. 450 or so, and get it completely pre-heated. Then put them right on the rack, and stay right there. It will only take a minute, seriously. This will give you the nice crispy crust with the soft interior. I slice them before putting them in if I'm making a sandwich with them.

They are great for Cuban sandwiches as well.
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Old 02-19-2011, 09:17 PM   #6
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When I am trying to unhard bread I generally use a damp paper towl to make some steam in the microwave.

One problem I have found with microwave heated bread is if you over do it when it cools it becomes a brick.
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Old 02-19-2011, 10:02 PM   #7
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Quote:
Originally Posted by FrankZ View Post
When I am trying to unhard bread I generally use a damp paper towl to make some steam in the microwave.

One problem I have found with microwave heated bread is if you over do it when it cools it becomes a brick.
And that is exactly why I said to eat them quickly and not overnuke it

Claire, the oven will crisp the crust. The OP was going for a soft crust like is typical of bolillo rolls. The oven is certainly a good way to warm bread though, even if it does dry it out some.
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Old 02-19-2011, 10:59 PM   #8
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Oh, yes. I really don't know what the rolls are supposed to be like, only that the ones I get here have a sort of crispy out, soft in. They very much remind me of the brochen I ate as a kid in Germany. So I go for that thin crisp outside, soft inside. I also, though, use them for Cuban sandwiches. They are perfect for that! Now, remember, I live in a very small town in the Midwest and am making do with what I can get, AND I need to have a carb count on stuff for my husband (in other words, I can find better bread, but no carb count, and bread is the bane of my existence when it comes to that!).
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Old 02-19-2011, 11:24 PM   #9
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Good stuff! Thanks guys...I made Sonoran hot dogs...um um good.
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Old 02-20-2011, 07:06 AM   #10
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I never thought of using them for pressed Cubans. What a great idea.
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