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stack of Mexican bolillos on a white plate

How to Make Mexican Bolillos


  • Author: Emma
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 10 bolillos 1x

Description

Learn how to make these delicious Mexican bolillos.  Each crusty white bread roll is fluffy and soft inside, making them perfect for sandwiches.  This easy recipe shows you each step for making homemade bolillos.


Scale

Ingredients

  • 4 1/8 cups bread flour (500g)
  • 3 teaspoons fast-action yeast (10g)
  • 2 teaspoons salt (10g)
  • 1/4 cup lard (52g)
  • 2 tablespoons granulated sugar (34g)
  • 1 1/2 cups warm water (350 ml)

Instructions

  1. Pour the flour into a mixing bowl and add the salt and yeast on opposite sides.  Mix in each one into the flour, keeping the salt away from the yeast.
  2. Mix the lard and sugar into the dough, then gradually add the warm water and mix to form a dough.  You’ll need just enough water to make a soft, slightly sticky dough.  Keep stirring and crushing the dough until all the flour is picked up from the bottom of the bowl.
  3. Turn the dough out onto a work surface and knead for 10-15 minutes, until the dough passes the windowpane test.  This means that a lump of dough can be stretched until it’s translucent without tearing.
  4. Shape the dough into a ball, place in a greased bowl, and cover with plastic wrap.  Set aside to double in size, which will take about 1 hour.
  5. Once it has doubled in size, punch it down and divide into 10 equal pieces, using a kitchen scale for accuracy.  Each one of my bolillos weighed 82g.
  6. Roll each piece into a ball, then gently roll it out into a log, tapering the ends to form the traditional bolillo shape.  Repeat with the remaining pieces.
  7. Place the bolillos on two large cookie sheets lined with parchment paper.  Cover them with plastic wrap and set aside to prove at room temperature until they are springy to the touch, about 30 minutes.
  8. About 10 minutes before the bolillos are proved, preheat the oven to 425 F and put a metal casserole dish on the bottom shelf of the oven.
  9. Once the rolls are proved, use a bread baker’s lame or a sharp serrated knife to cut a slash on top of each bolillo.
  10. Pour about 2 cups of water into the hot metal pan, then slide one of the trays onto the top shelf.  Bake at 425 F for 20 minutes, removing the steam pan after 10 minutes of baking.  It’s best to bake the trays of bolillos separately for a more even bake.
  11. Let the bolillos cool on a wire rack for 30-45 minutes, then enjoy.  Make into tortas (Mexican sandwiches) or eat them with butter as dinner rolls.

Notes

  • Be sure to use bread flour and not all-purpose for the best results.
  • Knead until the dough passes the windowpane test as described in the recipe instructions.  This is vitally important to ensure a good texture and proper rise.
  • Category: Bread
  • Method: Oven
  • Cuisine: Mexican

Keywords: como hacer bolillos, bolillo bread in english

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