These Mexican bolillos bread rolls are the best. Eat them as dinner rolls or turn them into your favorite Mexican torta!
You only need just a couple of simple ingredients that I’m sure you have in your kitchen pantry. Best of all these bolillos are really easy to make. So are you ready to learn how to make bolillo bread? Let’s get started!
These bread rolls are the Mexican version of pan francés or French bread. This is a shorter version of the baguette and about 6 inches long.
This bread has a crunchy crust and soft inside. Once you put the bread in the oven and you smell this bread you want it every day.
It is the perfect base for a torta which is a great Mexican sandwich. You can make this bread with honey or even easier with sugar.
These bread rolls are vegetarian. If your replace the butter with vegetable butter and use sugar instead of honey and you have a perfect vegan bread recipe.
Bolillo rolls ingredients
So if you are wondering what is bolillo made of? Take a look at the simple ingredients in the list below. These are so basic I’m certain you can find most in your kitchen pantry.
You need the following ingredients:
- All-purpose flour
- Active dry yeast
How to make bolillos bread rolls
- Bread box – these rolls taste the best straight out of the oven. If you want to eat them within a day or 2 stores them in a bread box or a ziplock bag
- Freeze – when you baked the rolls in the oven let them cool before you store them in the oven. Put them in ziplock when you freeze
Other bread recipes
- Mediterranean bread
- Chocolate bread
- Stollen bread
- No-knead bread
- Pita bread
- Sweet raisin bread
- Turkish pide bread
- Dinner rolls
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Looking for an easy way to make bolillos? Try this Mexican bolillo bread rolls recipe it will show you how easy it is to make bolillos from scratch.
- 3½-4 cups all-purpose flour
- 1¼ teaspoons of dry active yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon butter, melted
- 1¼ cups hot water, divided
- Put the active dry yeast in a bowl. Add ¼ cup hot water and a teaspoon of sugar. Set it aside between 5 to 10 minutes
- Take a mixing bowl, kitchen machine or stand mixer and add flour, ¾ tablespoon sugar, and salt. Pulse a couple of times before you add the yeast mixture
- Add 1 tablespoon melted butter and 1 cup hot water. Turn on your mixer and let it run into a soft elastic dough. This will take 3 to 4 minutes
- If you don't have a mixer knead the dough by hand for at least 7-10 minutes. Brush a bowl with oil before you add the dough ball
- Cover the bowl with a clean kitchen towel. Let it rise for 20 minutes or until it doubled in size. Proof your dough in a warm room that is draft-free
- Divide the dough into 8 equal pieces. Shape the dough rolls into football shapes and put a cut lengthwise with a knife
- Put bolillos on a baking sheet lined with baking paper. Cover the 8 bolillo bread rolls again with the kitchen towel
- Rise for a second time for 45 minutes. Preheat the oven to 375℉ and bake the bolillos roll for 25 to 30 minutes until they are golden brown
- Ready to serve
When the yeast mixture starts to bubble you know the yeast is still active. If your dough is too sticky or wet add more flour. Add 1 tablespoon at a time and continue to knead until the dough is not sticky anymore.
Calories: 250; Fat: 2.1g; Carbs: 49g; Protein: 7g;