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. 🥖
Jump to:
What is Bolillos?
"Bolillo" is a type of Mexican bread roll, also known as "pan francés" (French bread) or "pan de agua" (water bread). Its crusty exterior and soft interior characterize it, typically used for making tortas (Mexican sandwiches) or enjoyed on its own with butter or as an accompaniment to meals.
The bolillo is believed to have been introduced to Mexico by Emperor Maximilian's Austrian chefs during the French intervention in the 1860s. These chefs adapted the recipe for the traditional French baguette to suit local tastes and ingredients, resulting in the creation of the bolillo.
Over time, it became a staple in Mexican cuisine, cherished for its versatility and delicious flavor. Today, the bolillo remains an iconic element of Mexican culinary heritage, enjoyed by people both in Mexico and around the world.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Flour: This recipe can be made with bread or all-purpose flour. However, I highly recommend using bread flour for the best rise and texture. All-purpose flour has less protein and won't yield the same result.
- Yeast: I used instant dry yeast.
- Kosher salt: It enhances flavor and helps yeast ferment, which makes bread dough rise.
- Sugar: Adding sugar to bread helps the yeast produce carbon dioxide faster, resulting in faster rising times. Also, sugar adds flavor, tenderizes the crumb, increases browning, and retains moisture.
- Water: This is an essential ingredient in bread. Warm water (100-110 F) encourages yeast growth.
Tools you'll need
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.
Substitutions
- Flour: If you don't have bread flour, substitute it with all-purpose flour. However, remember that the bread's texture and rise may differ slightly from using bread flour.
- Yeast: If you don't have instant dry yeast, use active dry yeast instead. Activate the yeast by proofing it in warm water with a bit of sugar before adding it to the dough.
- Sugar: If you prefer not to use sugar, substitute it with honey, maple syrup, or another sweetener. Remember that different sweeteners may slightly alter the flavor of the bread.
- Water: The recipe calls for warm water to activate the yeast. Make sure the water is between 100°F and 110°F (38°C and 43°C). If you don't have a kitchen thermometer, test the water with your finger—it should feel warm but not hot.
Variations
- Whole Wheat Bolillos: Substitute a portion or all of the bread flour with whole wheat flour. Whole wheat flour will add a nutty flavor and a denser texture to the rolls.
- Multigrain Bolillos: Add a variety of grains and seeds to the dough, such as flaxseeds, sunflower seeds, oats, or millet. This will add texture and nutritional value to the rolls.
- Cheese Bolillos: Add grated cheese, such as cheddar, Parmesan, or Monterey Jack, to the dough for a cheesy twist. You can also sprinkle some cheese on the rolls before baking for a crusty cheese topping.
- Sweet Bolillos: Increase the sugar in the recipe to make slightly sweeter rolls. Add cinnamon or raisins to the dough for a sweet and spiced version.
- Seeded Bolillos: Roll the shaped dough in a mixture of sesame seeds, poppy seeds, or any other seeds of your choice to create a crunchy and flavorful crust.
How to Serve
- Tortas: They are commonly used to make tortas. Slice the Bolillo horizontally, and fill it with your favorite ingredients, such as grilled meat, cheese, avocado, lettuce, tomatoes, and salsa. Press the sandwich together and enjoy!
- Dipping Bread: Bolillos Rolls are perfect for dipping in soups, stews, or sauces. Slice the Bolillo into smaller pieces, and serve alongside tortilla soup, chili, or salsa for a tasty and satisfying dipping experience.
- Sliders: Mini Bolillos Rolls can be used as buns for sliders. Fill them with mini burgers, pulled pork, or any other fillings you prefer. They are great for parties or as a fun appetizer.
- Toasted with Spreads: Slice the Bolillo in half lengthwise, toast it, and spread it with butter, jam, Nutella, or your favorite spreads. It makes for a delicious and simple breakfast or snack option.
How to Store & Re-Heat
To store: Allow them to cool completely to room temperature. Once cooled, place them in a resealable plastic bag or an airtight container to prevent them from drying out. You can store them at room temperature for up to 2 days. If you want to store them longer, you can freeze them. Wrap each roll individually in plastic wrap or foil, then place them in a freezer-safe bag or container. They can be kept in the freezer for up to 2 months.
To reheat: You have a few options depending on your preference. If you want to enjoy them with a crispy crust, preheat your oven to 350°F (175°C). Place the rolls directly on the oven rack or a baking sheet and bake for about 5-10 minutes until they are warmed and the crust becomes crispy again. If you prefer a softer texture, you can wrap the rolls in foil and heat them in the oven at a lower temperature for a shorter time.
Make-Ahead
To make Bolillos Rolls ahead of time, prepare the dough, shape the rolls, and make the slashes on the top. Cover the rolls on a baking sheet instead of letting them rise at room temperature and refrigerate for up to 24 hours. When ready to bake, let the rolls come to room temperature for 30 minutes, preheat the oven, and bake as directed. This make-ahead method allows you to have freshly baked Bolillos Rolls without completing the entire process in one day.
How to Freeze
Allow the baked bolillo bread to cool completely on a wire rack before wrapping it in plastic wrap and placing it in a freezer zip-top freezer bag to keep it fresh. Store them in the freezer for up to 3 months. When you're ready to eat it, gently reheat it from frozen in a preheated to 350°F for 10 to 15 minutes.
Tips for Making The Best Bolillos Rolls
- Use bread flour: Bread flour has a higher protein content than all-purpose flour, which helps create a better texture and structure in the rolls. It will give you a lighter and chewier crumb.
- Measure ingredients accurately: Baking is a science, so measuring your ingredients accurately, especially the flour is important. Use dry measuring cups for dry ingredients and liquid measuring cups for liquids.
- Activate the yeast: Make sure your yeast is fresh and active. You can proof the yeast by dissolving it in warm water with a pinch of sugar and letting it sit for 5-10 minutes until it becomes foamy. This ensures that your rolls will rise properly.
- Knead the dough thoroughly: Kneading the dough helps develop gluten, which gives the rolls their structure and texture. Knead until the dough is smooth and elastic and springs back when lightly pressed with your finger.
- Proper rising: Allow the dough to rise in a warm, draft-free place until it has doubled. This may take around 1-2 hours, depending on the temperature. Cover the dough with a clean kitchen towel or plastic wrap to prevent it from drying out.
- Shape the rolls correctly: When shaping the rolls, make sure to form them into ovals with tapered ends resembling a football shape. This traditional shape gives the Bolillos Rolls their distinctive appearance.
- Slash the rolls: Make deep slashes on the top of each roll using a sharp knife or bread lame. This helps the rolls expand and allows steam to escape during baking, resulting in a crispy crust.
- Steam in the oven: To achieve a crispy crust, create steam by placing a pan of water or ice cubes on the bottom rack while baking. The steam helps the rolls rise and develop a nice crust.
- Don't overbake: Keep a close eye on the rolls while baking. Bake them until golden brown and sound hollow when tapped on the bottom. Overbaking can result in dry and tough rolls.
- Enjoy fresh: Bolillos Rolls are best enjoyed fresh on the baked day. However, if you have leftovers, store them in an airtight container or bag to maintain their freshness. They can be reheated briefly in the oven or toaster to revive their crust.
FAQ
What's the difference between bolillos and teleras?
Unlike bolillos, teleras are softer and sweeter than bolillos. The shape is the main distinction. Teleras have two indentations resembling a shell, while bolillos are shaped like a football. Also, teleras are softer, whereas Bolillos have a thin and crispy crust.
Can I use all-purpose flour instead of bread flour to make bolillos rolls?
While you can use all-purpose flour to make Bolillos Rolls, bread flour is recommended. Bread flour has a higher protein content, which helps create a better rise and texture in the rolls. It will give you a lighter and chewier crumb. The texture may differ slightly if you use all-purpose flour, but the rolls should still be delicious.
Can I make smaller or larger Bolillos Rolls?
You can adjust the size of the Bolillos Rolls according to your preference. Divide the dough into smaller portions for smaller rolls and adjust the baking time accordingly. For larger rolls, shape the dough into larger ovals and increase the baking time slightly. Remember that the baking time may vary, so it's best to keep an eye on them and bake until they are golden brown and sound hollow when tapped.
Can I add different flavors or ingredients to the Bolillos Rolls?
While traditional Bolillos Rolls are simple and savory, you can experiment with adding different flavors and ingredients. For example, you can sprinkle sesame or poppy seeds on top before baking or incorporate herbs and spices into the dough for added flavor. Just keep in mind that adding too many ingredients may affect the texture and rise of the rolls, so it's best to start with small additions and adjust as needed.
Watch How to Make It
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.