Bolillo bread is Mexico’s version of crusty bread, perfect with anything. It’s crunchy on the outside but extremely soft on the inside, and if you’ve never had it, it’s time to try it.
Luckily, we’re here to teach you how to make these Mexican rolls at home, so we’ve shared our bolillo recipe with the complete step-by-step guide in this article.
If you’re interested to know what makes bolillo bread so special and how to make it, keep reading – and contact Medina Baking and Powder for all of your flour needs.
- 4 cups all-purpose flour
- 1 1/4 cups water (divided)
- 1 tbsp granulated sugar
- 1 1/2 tsp dry active yeast
- 2 tbsp vegetable oil
- 2 tsp fine salt
The first step in making this bolillo bread recipe is preparing the yeast. Heat 1/4 cup of water until it’s warm to the touch. If you’re using a thermometer, aim for a temperature between 110 and 115 degrees F.
Then, stir in the yeast and sugar into the warm water. Cover the cup with plastic wrap and give the mixture 5 minutes of rest time. During that time, it should get foamy. If it doesn’t, throw everything out and start from the beginning.
It’s time to prepare the dough.
In a large bowl (or the bowl of a stand mixer), whisk salt and flour.
Get the dough hook if you’re using a stand mixer. Add yeast mixture, oil, and the remaining 1 cup of water to the bowl.
For the next 6-8 minutes, use low speed to mix the dough until it becomes smooth. It will be slightly tacky at the finish but not completely sticky. If your dough turns out too sticky, add a tablespoon of flour to the mix and knead for a bit longer. Then, repeat until you reach a more elastic dough.
Find a bowl large enough to fit your dough ball and more. Coat the bowl with vegetable oil, then transfer the dough into it.
Cover everything with a kitchen towel and allow the dough to double in size. This takes between an hour and an hour and a half.
Get two baking sheets, line them with parchment paper, and set aside for later.
Now, you can cut the dough ball into pieces. We prefer making 6 Mexican rolls with this recipe. Usually, we’re working with 7-inch long and football-shaped pieces.
Put three pieces on each prepared baking sheet and brush the tops with some oil. Or, use a cooking spray to give them a bit of shine on top. Cover the dough pieces with plastic wrap and give them another 45 minutes to rise.
You’ll need a steamy oven to make bolillo bread. To have it, place a baking dish with 10 cups of water into the oven before the bread.
Put the baking sheet in the oven 15 minutes before the bolillo dough is ready and let it create steam at 425 degrees F.
Once the dough is ready, make the recognizable cut on each bolillo using a sharp knife. Then, start baking.
Leave the bolillos in the oven for 30-35 minutes or until you see the desired golden brown color.
Let them cool for a few minutes before serving. And, of course, enjoy!
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