Mexican Bolillo Rolls
Mexican bolillo rolls bake up with a crisp crust and soft interior using a simple, streamlined method. No starter is required, and the dough comes together in just a few hours. Ideal for tortas, sandwiches, or serving alongside meals. Reliable results with pantry ingredients.
Servings: 8 sandwich size rolls
Calories: 217kcal
Equipment
- Large Rimmed Cookie sheet with cooling racks
Ingredients
- 3 ½ cups bread flour
- 2 teaspoons salt
- 2 teaspoons active yeast or instant
- 1 ⅓ cups water lukewarm (105-110℉)
- 1 teaspoon sugar
- 1 tablespoon vegetable oil to grease the bowl
Instructions
- In a medium bowl, mix the flour and salt. Make a well in the center and add the yeast.3 ½ cups bread flour, 2 teaspoons salt, 2 teaspoons active yeast
- Pour a little water over the yeast to dissolve it, then mix in the sugar. Add the remaining water and mix by hand until a rough dough forms.⅓ cups water, 1 teaspoon sugar, 1 cups water
- Turn the dough out onto a clean surface and mix with one hand (using a bench scraper if needed) just until combined, about 5 minutes. Do not overmix.
- Form into a ball and place in an oiled bowl. The dough will look slightly rough. Cover and let rest in a warm place until doubled, 1 to 2 hours.1 tablespoon vegetable oil
- Turn the dough out onto a lightly floured surface. Gently deflate and knead briefly, just enough to bring it together.
- Divide into 8 balls. Cover, and let rest 5 minutes for the gluten to relax.
- Shape the bolillos: turn each ball over and roll it tightly. Fold the edges toward the center, then roll and taper the ends. Lightly flatten the center. Place on a baking sheet (no grease needed).
- Cover loosely and let rise until doubled, about 1 to 1½ hours.
- Preheat the oven to 450°F (230°C). Place a small pan of water on the lower rack.
- Dust the rolls lightly with flour. Using a sharp knife or razor, make one long slash lengthwise down each roll. Lightly spray with water.
- Bake for 20–22 minutes, until deep golden brown and the crust feels firm when tapped. Transfer immediately to a cooling rack.
Notes
- Don’t overmix the dough: It should look a little rough. That’s what gives you better structure later.
- Use steam in the oven: That’s what gives you the crisp crust. Don’t skip it.
- Make a confident slash: Use a sharp knife or razor and cut clean and deep so the rolls can expand properly.
- Let the dough fully rise: If it hasn’t doubled, give it more time or the rolls will turn out dense.
- Handle the dough gently: Rough handling knocks out the air and leads to a tighter crumb.
Nutrition
Calories: 217kcal | Carbohydrates: 40g | Protein: 7g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Sodium: 585mg | Potassium: 62mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.003mg | Calcium: 10mg | Iron: 1mg
