This homemade mexican bolillos recipe is one of those simple, reliable bakes that instantly makes your kitchen smell like a cozy panadería. These classic Mexican rolls are soft on the inside, crusty on the outside, and just the right amount of chewy. They’re perfect for making tortas, dipping in soup, or slicing open while still warm and slathering with vegan butter.
They’re made with pantry staples and don’t require any special skills or equipment. Just a little patience while they rise, and you’re rewarded with the kind of bread that disappears way too fast.
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Why you’ll love this recipe
- Classic Mexican flavor, no eggs or dairy
- Crispy crust with a soft, airy center
- Perfect for sandwiches, dipping, or eating warm with a bit of vegan butter
- Only 6 basic ingredients
- No sourdough or long fermentation needed
- Freezer-friendly and great for meal prep
- Ideal for first-time bread bakers
Tools
Here’s what you’ll need to make mexican bolillos at home:
- Large mixing bowl or stand mixer with dough hook (optional, you can knead the dough by hand)
- Basic measuring cups and spoons and a kitchen scale
- Silicone spatula or wooden spoon
- Baking tray
- Parchment paper or flour for dusting
- Clean towel or reusable proofing cloth
- Sharp knife or bread blade
- Cooling rack
Optional but helpful: a small oven-safe dish to hold water for steam, or a spray bottle.
Ingredients
As usual, you’ll find the full recipe card with amounts and instructions at the bottom of this post. Keep on reading for extra tips, or jump straight to the recipe.
Let’s go over what each ingredient does in this recipe:
- All-purpose flour: Forms the structure of the bread. You can also sub in some bread flour if you want a chewier texture.
- Warm water: Activates the yeast and hydrates the dough. Make sure it’s warm but not hot, around 40-43°C (105-110°F).
- Active dry or instant yeast: Helps the dough rise and develop those fluffy pockets inside.
- Sugar: Feeds the yeast and helps with browning.
- Vegetable oil: Adds a bit of richness and keeps the crumb tender.
- Salt: Enhances flavor and strengthens the gluten network.
How to make mexican bolillos (Visual walkthrough)
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.
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 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.
Place the dough in a lightly greased bowl. Cover with a clean towel and let rise for 1 hour, or until doubled in size.
Gently punch down the dough and divide it into 8 equal pieces. Shape each piece into an oval (football-shaped) roll.
Place the rolls on a baking tray lined with parchment paper or lightly floured. Cover and let rest for 20–30 minutes.
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.
Just before baking, make a shallow cut down the center or side of each bolillo using a sharp knife or bread blade. Bake for 19–22 minutes, or until golden brown and hollow-sounding when tapped underneath.
Substitutions & Variations
- Use half whole wheat flour for a more rustic version. You may need to add a splash more water.
- Want mini bolillos? Divide the dough into 10 or 12 smaller portions and reduce the bake time slightly.
- Sprinkle the tops with sesame seeds or coarse salt before baking for added texture.
Storage & Freezing
Here’s how to keep your mexican bolillos fresh and toasty:
- Room temperature: Store in a bread bag or container for up to 3 days. Reheat in the oven for a few minutes to refresh the crust.
- Freezer: Let cool completely, then freeze in a resealable bag for up to 3 months. To reheat, pop in a 350°F (175°C) oven for 10–12 minutes.
Avoid storing them in the fridge, as that can dry out the texture.
Top tips for the best bolillos
- Use a kitchen scale to measure your flour for consistent results.
- Make sure your yeast is fresh and active. It should bubble when mixed with warm water and sugar.
- Don’t skip the scoring before baking. It helps the rolls expand evenly and gives that signature bolillo look.
- Let them cool fully before slicing or storing, so the crumb sets properly and the crust stays crisp.
FAQ: Mexican BolillosAQ
Yes, they are naturally vegan.
Yes, you can swap up to 50%. Just know the rolls will be a bit denser and you might need a little more water.
Your yeast might be expired, or the water was too hot and killed it. Make sure to proof it first to confirm it’s active.
Steam slows the crust from forming too early, allowing the rolls to rise more and develop that perfect, crisp exterior.
Scoring helps the steam escape and gives bolillos their iconic shape. If you skip it, the crust might split randomly.
Absolutely. It takes about 10 minutes of active kneading. You’ll know it’s ready when the dough is smooth and springs back slightly.
Yes, for a chewier result. Just know that the texture might be slightly less soft in the center.
Yes! Just make sure you have enough room for all the rolls to bake evenly without crowding the tray.
Looking for more vegan bread recipes? Try these next:
Recipe
HOMEMADE MEXICAN BOLILLOS
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.
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