Mexican Bolillos Bread
Learn how to make Mexican bolillo bread. 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.
Servings: 10 bolillos
Calories: 208kcal
Ingredients
- 4⅛ cups bread flour
- 3 teaspoons fast-action yeast
- 2 teaspoons salt
- ¼ cup lard
- 2 tablespoons granulated sugar
- 1½ cups warm water
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- About 10 minutes before the bolillos are proved, preheat the oven to 425°F and put a metal casserole dish or pan on the bottom shelf of the oven.
- 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.
- 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.
- 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
- Always use bread flour for the highest rise and best texture.
- Knead thoroughly to ensure a high rise, soft interior, and crispy crust.
- Bake the rolls with a pan of water in the oven for the crispiest crust.
- Let the rolls cool completely before enjoying.
- Need this vegan? Use vegetable shortening instead of lard.
Nutrition
Serving: 1bolillo | Calories: 208kcal | Carbohydrates: 41g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 477mg | Potassium: 89mg | Fiber: 2g | Sugar: 3g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
