Go Back Email Link
–+ servings
bolillos caseros

HOMEMADE MEXICAN BOLILLOS

5 from 1 vote
This easy homemade mexican bolillos recipe makes crusty-on-the-outside, soft-on-the-inside Mexican rolls. Perfect for tortas, molletes, soups, or any sort of spreads.
Author Annie
PRINT RECIPE PIN RECIPE SAVE RECIPE
Prep Time 20 minutes
Cook Time 20 minutes
Tiempo de reposo 1 hour 20 minutes
Total Time 2 hours
Yield 8 bolillos
Category Bread
Cuisine Mexican

INGREDIENTS
 

  • 500 g all-purpose flour
  • 1 ½ cups (342 g) warm water
  • 1 tablespoon (11 g) active dry or instant yeast
  • 2 tablespoon (25 g) sugar
  • 2 tablespoon (23 g) vegetable oil
  • 1 ½ teaspoon (9 g) salt

INSTRUCTIONS
 

  • Activate the yeast: In a bowl, mix the warm water with the sugar and sprinkle the yeast on top. Stir gently and let sit for 10 minutes, or until foamy.
  • Make the dough: In a large bowl (or stand mixer), combine the flour and salt. Add the activated yeast mixture and oil. Mix until a dough forms.
  • Knead: Knead the dough for 8–10 minutes, until it’s soft, elastic, and not sticky. You can do this by hand or with a dough hook.
  • First rise: Place the dough in a lightly greased bowl. Cover with a clean towel and let rise for 1 hour, or until doubled in size.
  • Shape the bolillos: Gently punch down the dough and divide it into 8 equal pieces. Shape each piece into an oval (football-shaped) roll.
  • Second rise: Place the rolls on a baking tray lined with parchment paper or lightly floured. Cover and let rest for 20–30 minutes.
  • Preheat the oven: Preheat your oven to 425°F (218°C). Optionally, place a small baking dish with 3 cups of water on the bottom rack to create steam, or spray water into the oven when placing the rolls in.
  • Bake: Just before baking, make a shallow cut down the center or side of each bolillo using a sharp knife or bread lame. Bake for 19–22 minutes, or until golden brown and hollow-sounding when tapped underneath.
  • Cool: Transfer the rolls to a wire rack and let cool completely so the bottoms don’t get soggy.

NUTRITION

Serving: 1 bolillo | Calories: 269 kcal | Carbohydrates: 49 g | Protein: 6 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Sodium: 1 mg | Potassium: 67 mg | Fiber: 2 g | Sugar: 3 g
Keywords bolillos recipe, homemade bread, mexican bread, mexican bread rolls, Vegan Bread
Tried this recipe?Leave a rating & comment to let us know how it was!