Bolillo - Crusty Mexican Bread Rolls

5 from 1 vote

This iconic Mexican Bolillo bread has a crusty exterior and a soft, pillowy crumb, much like its close relative, the French baguette.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Side Dish

Cuisine: Mexican

Diet: Halal, Low Lactose, Vegan, Vegetarian

Servings: rolls

Calories: 348kcal

In a small bowl, combine the dry yeast and sugar.
Add about 100 ml of tepid water (warm, but not too hot) to the yeast mixture.
Stir gently and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
In a large mixing bowl, combine the strong white bread flour, olive oil, and salt.
Pour in the yeast mixture and the remaining tepid water (200 ml).
Mix the ingredients in the bowl until they come together into a rough dough.
Transfer the dough to a lightly floured surface.
Knead the dough for about 10-15 minutes until it becomes smooth, elastic, and no longer sticky. You can add a bit more flour if needed to prevent sticking.

Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm, draft-free place for about 1 to 1.5 hours, or until it has doubled in size.
Punch down the risen dough to deflate it.
Divide the dough into 6 equal portions, approximately 135 grams each. Use an electronic kitchen scale if you want your bread rolls to be the same size.
Let them rest for another 15-20 minutes, as it will make the shaping much easier.
To shape your bolillos, roll out a dough ball into a small circle, approximately 5 inches (12 cm) in diameter, on a lightly floured surface.
Fold it into a half-moon shape, then roll it into a log shape while gently pressing the sides to create an oval or rugby ball shape, similar to a traditional Bolillo.
Place the shaped Bolillos on a baking sheet lined with parchment paper.

Preheat your oven to 220°C (425°F).
Put a small oven-safe dish or container filled with water in the oven to generate steam. This steam will give your bolillos a beautiful golden crust.
Cover the shaped bolillos with a damp cloth and let them rise for another 15-20 minutes while the oven preheats.
Before baking, make diagonal slashes on the top of each Bolillo with a sharp knife.
Place the baking sheet in the preheated oven and bake for approximately 30-35 minutes, or until the Bolillos have a golden-brown crust and sound hollow when tapped on the bottom.
Allow the Bolillos to cool on a wire rack for a few minutes before serving.

Baking is a science, so it's important to measure your ingredients accurately, especially the flour and yeast. Use a for precision.
Ensure the water you use to activate the yeast is neither too hot nor too cold. It should be comfortably warm to the touch.
Take your time kneading the dough. This helps develop the gluten, which is crucial for achieving the desired texture.
Allow the dough to rise until it has doubled in size. This step is vital for the bread's texture and flavor development.
When shaping the bolillos, roll them into oval shapes with slightly tapered ends. This traditional shape is characteristic of Bolillo.
Before baking, make diagonal slashes on the top of each bolillo with a or a . This not only adds an appealing aesthetic but also helps with the bread's expansion during baking.
Placing a container of water in the oven while baking creates steam, which contributes to a crispy crust.
After baking, allow the bolillos to cool on a wire rack.