Learn how to make these traditional Mexican rolls with this easy recipe. Mexican bolillos are soft inside and crunchy outside, ideal for making tortas (Mexican sandwiches).
3 1/2cupsbread flour(approx 500 gr)
2teaspoonssalt(approx 15 gr)
2teaspoonsactive yeast(approx 7 gr)
1 1/3cupslukewarm water(approx 300 ml)
Oil of your choice to grease bowl
* Measuring cups
* Measuring spoons
Kitchen scale (optional)
Medium size glass bowl
Bench scraper. (I have two one plastic bench scraper for mixing and one metal bench scraper for cutting the dough)
Plastic wrap or kitchen towel
1 big or two medium baking sheets
A small baking sheet or oven proof container
1 very sharp knife or razor
Small spray bottle
In a medium-size bowl, mix flour and salt until combined. Make a well in the middle and add the yeast.
Pour a little bit of the water on top of the yeast and mix with a fork or with your fingers until dissolved, add the sugar and mix a little more. Add the rest of the water and using your hands, mix it in the bowl.
Pour out the dough onto a clean surface and mix with one hand (using the other hand to push the flour with the bench scraper) until all the ingredients are integrated, no more, please don't over mix. This will take about 5 minutes.
Form a ball. This ball will look and feel very rough and lumpy. Cover with plastic or a wet towel.
Place in a warm space away from drafts and let it rest until doubled in size. Depending on the weather and humidity, this can take 1-2 hours.
Remove the dough from the bowl and place it on a clean, lightly floured surface. Gently punch it and knead it for a few seconds, just enough to form a ball or roll.
Divide it into 8 pieces for 7-inch bolillos or into 16 pieces for mini-bolillos
Roll each piece to form balls, cover them, and let them rest for 20 minutes. This will help to relax the dough.
Flour a clean surface and start shaping the bolillos. Take one ball, turn it over, and with your fingers start rolling the dough tightly (see video above).
Fold edges toward the center and keep rolling. Then, with your pinky fingers, push and roll at the same time, about half an inch from the edges, to form the rounded ends of the bolillo.
Then, with your fingertips, push the center of the dough to flatten it a little. Repeat and place them in a baking sheet (you don't need to grease it).
Loosely cover with plastic wrap or a light kitchen towel and let them rest until double in size. Depending on the weather and humidity this can take between 1 and 1.5 hours.
Once they have doubled in size, pre-heat the oven to 450 °F (230 °C) and place the small baking sheet (or oven-proof container) with water in the lower rack of the oven.
Right before baking, sprinkle a little bit of flour on top of the bolillos, and, using a very sharp knife or razor held at a 45 degree angle, make a long cut from one side to the other. (I like using a serrated knife).
Finally, before placing them in the oven spray them with water. This is important, the water on top and the warm water in the baking sheet will create steam which will make that beautiful crust on the bolillo.
Bake for 20-22 minutes or until golden brown top and bottom. Take them out of the oven and immediately transfer to a cooling rack.
How to Make Mexican Bolillos
Amount Per Serving
Calories 209Calories from Fat 9
% Daily Value*
Saturated Fat 1g6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword: easy Mexican bolillos recipe, How to make Mexican dinner rolls
Tip for getting your bread to rise: If your house is cold, drafty, or the climate is very dry, you can create a space in your oven. Turn on the oven for a half a minute on the lowest setting, just to warm it a little. Turn it off completely and make sure the temperature is below 100 °F or 37 °C. Now you can use it for your bread to rise.Tip for Kneading: When kneading the dough, only use one hand, it will help to have one clean hand to add ingredients, flour surfaces, answer the phone, et cetera.Tip: take a little bit of flour with the clean hand and rub your hands together to detach the dough stuck to your hand.Important note for baking: If you make mini-bolillos, start checking them after 18 minutes because they could be done sooner since they are smaller.