Bolillos are the quintessential Mexican bread rolls, cherished for their crunchy exterior and soft, airy inside, making them an essential component of countless Mexican dishes.
Bolillos Rolls are perfect for making Pan con Pollo, Pan con Pavo, and Steak Sandwich. 🥖
How to Make Bolillos
Note: The full instructions are provided in the recipe card below.
Pre-Ferment the yeast: In a medium bowl, add 1 cup of flour, yeast, and 1 cup of slightly warm water, about 100° F and 110° F; use a kitchen thermometer for accuracy.
Using a rubber spatula, mix to combine. Let the yeast mixture sit for about 15 minutes until it doubles in size.
Make the dough & let it Rest: Combine the remaining flour, sugar, and salt in the center of a clean work surface or a 30 qt. standard-weight mixing bowl. Make a well in the center of the flour mixture about 4 inches wide.
Add the yeast mixture into the well; use your hand to incorporate the dry mixture into the wet mixture a little at a time until somewhat incorporated.
Next, pour in the warm water while using your hand to combine the ingredients into a homogeneous mixture.
Knead the dough until you have a smooth and elastic dough that releases from the work surface or the bowl, about 10 to 15 minutes.
If you find your dough sticking to your work surface after kneading it, you can try drizzling oil rather than flour to help it release itself from the surface.
The oil will create a barrier between the dough and the surface, making it easier to work with. Just be sure to use a light hand when adding the oil, as too much can make the dough greasy and difficult to work with.
When the bread dough has been kneaded to the perfect consistency, cover it with a clean kitchen towel and rest for at least 30 minutes or until it’s nearly doubled in bulk.
Divide & Shape: Remove the dough from the bowl and set it on a clean surface. With lightly oiled hands, remove the dough from the bowl to a clean surface. Flatten gently with your hands and divide the dough in half.
Roll each half into a long log, then cut each log into (110 to 120-g) pieces and roll each piece into balls. Flatten 1 piece of dough on a clean surface slightly into about 5-½ to 6-inch disk.
Lightly flour your hand and roll one end of the dough up in the center, and using your fingertip, press into to form a deep indentation. Roll the other end and press the ends together to seal.
Bring both sides together and roll them into ovals to resemble a football ball.
Repeat with the remaining pieces of dough. Slash each roll, about ½-inch deep, with a sharp knife lengthwise, stopping ½-inch from each end (these cuts will open up during baking).
Set on one of the ungreased baking sheets. Repeat with the remaining pieces of dough. Leave 1 inch of space between each piece of bread, then put it in a warm place, cover it, and let it rise until doubled, about 30 to 40 minutes until doubled.
Preheat the oven to 450 degrees F and position your oven racks with one on the bottom and the other in the middle.
Place an oven-safe (non-glass) bowl or pan on the bottom rack. Simultaneously, slide the baking sheet with the bolillos onto the middle rack while carefully throwing the 4 ice cubes into the bowl on the bottom rack.
(If you have a glass window on your oven, place a towel over it when spraying cold water or throwing the ice in, hot glass can shatter if cold water or ice touches it.)
The cold water or ice will create a burst of steam that will give your Bolillos a nice crispy crust. Quickly shut the oven door so no steam escapes, and bake the Bolillos for 15 - 20 minutes or until the Bolillo is golden brown and hollow when tapped.
More Bread Recipes:
- Rosemary Focaccia bread
- Breadsticks
- Galleta Cuartel
- Galleta Paraguaya
- Sandwich Bread
- Whole Wheat Pita Bread
📖 Recipe
Easy Bolillos
Tools
Ingredients
For the Dough:
- 875 g ( about 7 cups) bread flour or all-purpose flour
- 500 ml ( about 2 cups) warm water (110⁰F and 115°F), as needed
- 18 g (4 teaspoons) Himalayan or kosher salt
- 15 g ( about 1 tablespoon) granulated sugar
For the Pre - Ferment dough:
- 125 g (1 cup) bread flour or all-purpose flour, spooned and leveled
- 226 ml ( 1 cup) warm water (110 ⁰F to 115°F)
- 15 g (about 4 teaspoons) instant dry yeast
Instructions
Pre-Ferment the yeast:
- In a medium bowl, add 1 cup of flour, yeast, and 1 cup of slightly warm water, about 110° F and 115° F; use a kitchen thermometer for accuracy. Using a rubber spatula, mix to combine. Let the yeast mixture sit for about 15 minutes until it doubles in size.
Make the Dough & Rest:
- Combine the remaining flour, sugar, and salt in the center of a clean work surface or a 30 qt. standard weight mixing bowl. Make a well in the center of the flour mixture about 4 inches wide.
- Add the yeast mixture into the well; use your hand to incorporate the dry mixture into the wet mixture a little at a time until somewhat incorporated. Next, pour in the warm water while using your hand to combine the ingredients into a homogeneous mixture.
- Knead the dough until you have a smooth and elastic dough that releases from the work surface or the bowl, about 10 to 15 minutes. If you find your dough sticking to your work surface after kneading it, you can try drizzling a bit of oil rather than flour to help it release itself from the surface.
- The oil will create a barrier between the dough and the surface, making it easier to work with. Just be sure to use a light hand when adding the oil, as too much can make the dough greasy and difficult to work with. When the bread dough has been kneaded to the perfect consistency, cover it with a clean kitchen towel and rest for at least 30 minutes or until it’s nearly doubled in bulk.
Divide & Shape:
- With lightly oiled hands, remove dough from the bowl to a clean surface. Flatten gently with your hands and divide the dough in half. Roll each half into a long log, then cut each log into (110 to 120g) pieces and roll each piece into balls. On a clean surface, flatten slightly 1 piece of dough into about 5-½ to 6 inches disk.
- Lightly flour your hand and roll one end of the dough up in the center, and using your fingertip, press into to form a deep indentation. Roll the other end and press ends together to seal. Bring both sides together and roll into ovals to resemble a football ball. Repeat with the remaining pieces of dough. Slash each roll, about ½-inch deep, with a sharp knife lengthwise, stopping ½-inch from each end (these cuts will open up during baking).
Rest & bake:
- Set on one of the ungreased baking sheets. Repeat with the remaining pieces of dough. Leave 1 inch of space between each bread, then put in a warm place, covered, and let rise until doubled, about 30 to 40 minutes until doubled. Preheat the oven to 450 degrees F and position your oven racks with one on the bottom and the other in the middle.
- Place an oven-safe (non-glass) bowl or pan on the bottom rack. Simultaneously, slide the baking sheet with the bolillos onto the middle rack while carefully throwing the 4 ice cubes into the bowl on the bottom rack. (If you have a glass window on your oven, place a towel over it when spraying cold water or throwing the ice in, hot glass can shatter if cold water or iced touches it.)
- The cold water or ice will create a burst of steam that will give your Bolillos a nice crispy crust. Quickly shut the oven door, so no steam escapes, and bake the Bolillos for 15 - 20 minutes or until the Bolillo, is golden brown and hollow when tapped.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
