Those bollitos have a mild, slightly sweet flavor that complements a variety of dishes. They are soft and fluffy on the inside with a slight chewiness on the outside, and are perfect to enjoy for breakfast with coffee, or as a snack in the afternoon.

Bollitos is a Spanish word that typically refers to small, round bread rolls that are popular in Mexico and other Latin American countries. These rolls are usually made with a combination of wheat flour, yeast, water, sugar, and salt, and are often served as a breakfast food or as a snack.

In Mexico, they can be found under the category of pan dulce as bollitos or bollos dulces, referring to their lightly sweet taste and soft texture.

They are usually enjoyed with café de olla or may also be served alongside other dishes, such as crema de elote or Mexican turkey.

Bollitos or bollos in a baking tray.

Ingredients

  • Flour: I used bread flour, but the rolls can be made also with all-purpose flour if it has at least 11% of protein (you can look for that info in the ingredients label of the flour package).
  • Milk: Use whole milk because it has a higher fat content.
  • Butter: Unsalted butter is best.
  • Sugar: Use granulated white sugar or substitute it with brown sugar.
  • Egg: I used one medium egg.
  • Yeast: You will need instant yeast for this recipe.
  • Salt: Just a pinch of fine salt.

How To Make Bollitos

Place 2 tablespoons of flour, 2 tablespoons of milk, and 2 tablespoons of water on a small pan and whisk until there are no lumps.

Place the mixture over low heat and cook until you’ll achieve a thick mixture like the one in the photo below.

Thick mixture tangzhong made with flour, milk, and water made in a pan.

Note: This flour, milk, and water mixture add a superb soft texture to the bread. It’s a dough method from Japan.

Transfer the mixture to a bowl and allow it to reach room temperature.

Add butter and the remaining milk to a medium bowl. Place in the microwave and heat until the butter has melted, let it cool until it reaches room temperature.

Once the mixture has cooled down, add the egg and whisk to combine. Remove 2 tablespoons of the milk mixture and set aside.

Milk, melted butter, and eggs mixed in a bowl.

Make the dough

Add remaining flour, sugar, salt, and yeast to a stand mixer bowl. Pour in the milk and egg mixture. 

Mixture tangzhong, flour, and milk mixture in a bowl.

With the hook attached, knead at medium speed until a smooth and elastic dough is formed (about 8 minutes). 

Remove the dough from the mixing bowl, it will be lightly sticky but that’s ok. Grease a large bowl and place the dough inside, giving it a slight ball shape.

Bollitos dough in a bowl.

Top Tip: When the resting time the flour will develop its gluten, making the dough easier to work.

Cover the bowl with cling film and let the dough proof in a warm environment, I placed it inside the oven with the lights turned on. 

After 1 hour and a half, the dough should have doubled in size.

Proofed bollitos dough in a bowl, doubled in size.

Shape the rolls

Lightly butter your hands and a working surface. Transfer the dough and knead it a little bit to degas it.

Lightly kneading the dough in a countertop.

Divide the dough into two pieces. Roll each piece into a tube shape, then dive each tube into 3 equal pieces.

You need to obtain 6 pieces for large bollos, or you can also make 8 or 10 smaller rolls if you want.

The dough divided in 6 parts and one portion placed on a kitchen scale.

Take one of the dough portions and shape it by tucking it under to create a smooth top, then gently pinch the ends to stick them together and form a ball.

Place on the working surface and use your hands to finish shaping the ball. Repeat with all portions of dough.

Place dough balls in a greased 10×7-inch (25x19cm) cake pan. You can also use a round pan if you want.

Six dough balls inside a deep pan, before proofing.

Cover loosely with cling film and let the rolls proof in a warm environment for 40 to 60 minutes or until doubled in size.

The dough balls after proofing in a pan, doubled in size.

Bake

Preheat the oven to 350°F (175°C) and set a rack in the middle position.

Carefully brush the unbaked bollos with the milk mixture you reserved before, this will give them a glossy finish and a delicious flavor.

Brushing the proofed dough balls with egg wash.

Bake for 20 minutes, check up the rolls and if you see they are getting too browned, cover them with foil.

Keep baking for 10 more minutes, in total the bollitos should bake for 25 or 30 minutes, depending on your oven.

Bollitos freshly baked in a baking pan.

Transfer the pan to a cooling rack and allow it to rest for 5 minutes. Then remove the rolls from the pan and place them in the rack to cool down completely.

Expert Notes

  • Use a high-quality flour: The quality of your flour can greatly affect the texture and flavor of your rolls. Look for a good-quality all-purpose flour or bread flour that is high in protein.
  • Don’t over-knead: While it’s important to knead the dough enough to develop gluten and create a smooth, elastic texture, over-kneading can result in tough rolls. Generally, 5-10 minutes of kneading is sufficient.
  • Let the dough rise in a warm place: The dough needs to rise in a warm, draft-free place. Ideally, the temperature should be around 80-85°F (27-29°C). I like to place it inside the oven with the lights turned on.
  • Use a light touch when shaping the rolls: When shaping the bollitos, be gentle and don’t apply too much pressure. This helps to keep the rolls light and fluffy.
  • Let the rolls rise again before baking: After shaping the rolls, let them rise again for about 40 minutes before baking. This helps to ensure that they will be light and airy.
Close-up of the crumb of a bollito roll.

With these tips in mind, you should be able to create soft, fluffy, and delicious dinner rolls.

Storage Suggestions

Here are some storage suggestions for those bollitos rolls to help keep them fresh:

  • Room Temperature: Soft rolls can be stored at room temperature for up to 2 days. After the rolls have cooled completely, I suggest placing them in an airtight container or plastic bag to keep them from drying out. You can also wrap them with cling film and then in foil for extra protection.
  • Refrigerator: If you want to keep the rolls for a longer period of time, you can store them in the refrigerator for up to a week. Place them in an airtight container or plastic bag and be sure to let them come to room temperature before serving.
  • Freezer: To store bollos for an even longer period of time, you can freeze them for up to 3 months. Wrap each roll tightly in plastic wrap and then place them in an airtight container or freezer bag. To thaw, let them sit at room temperature for a few hours or in the refrigerator overnight.

It’s important to note that while these storage suggestions will help keep your rolls fresh, they may not be as soft and fluffy as they were when freshly baked.

FAQ

What is bollitos in English?

Bollitos is a Spanish word that translates to “little buns” or “small rolls” in English.

What is bollos de aceite?

Bollos de aceite is a Spanish pastry that translates to “oil buns” in English. They are from Spain and are a bit similar to this recipe but with the use of olive oil instead of butter and milk.

More Bread Recipes

If you enjoyed this Bollitos recipe, please take a minute and rate it below in the comments. Also, don’t forget to share it and follow this blog on Instagram, Facebook, Pinterest, and YouTube.

Bollitos Mexicanos recipe.

Bollitos

6 bollos
Those bollitos are soft and fluffy on the inside with a slight chewiness on the outside. They are perfect to enjoy for breakfast with coffee, or as a snack in the afternoon. 
prep 1 hour
cook 25 minutes
Rating time 2 hours
total 3 hours 25 minutes

Ingredients 

For the bollitos dough

  • 2 ½ cups bread flour (with at least 11% protein)
  • ¼ cup sugar
  • 4 Tablespoons unsalted butter
  • 2 ¼ teaspoons instant dry yeast
  • cup whole milk
  • 2 Tablespoons water
  • 1 medium egg
  • ½ teaspoon salt

Instructions
 

Make the dough

  • Place 2 tablespoons of flour, 2 tablespoons of milk, and 2 tablespoons of water on a small pan and whisk until there are no lumps.
  • Place the mixture over low heat and cook until you’ll achieve a thick and smooth mixture.
    Thick mixture tangzhong made with flour, milk, and water made in a pan.
  • Transfer the mixture to a bowl and allow it to reach room temperature.
  • Add the remaining milk and butter to a medium bowl. Place in the microwave and heat until the butter has melted, let it cool until it reaches room temperature.
  • Once the mixture has cooled down, add the egg and whisk to combine. Remove 2 tablespoons of the milk mixture and set aside.
  • Add remaining flour, sugar, salt, and yeast to a stand mixer bowl.
  • Add the flour thick mixture you made at the start and then pour in the milk and egg mixture.
  • With the hook attached, knead at medium speed until a smooth and elastic dough is formed (about 8 minutes).
  • Remove the dough from the mixing bowl (is ok if it's lightly sticky). Grease a large bowl and place the dough inside, giving it a slight ball shape.
  • Cover the bowl with cling film and let the dough proof in a warm environment until it doubles in size.

Shape bollitos

  • Lightly butter your hands and a working surface. Transfer the dough and knead it a little bit to degas it.
  • Divide the dough into two pieces. Roll each piece into a tube shape, then dive each tube into 3 equal pieces (read notes).
  • Take one of the dough portions and shape it by tucking it under to create a smooth top, then gently pinch the ends to stick them together and form a ball.
  • Place the dough ball on the working surface and use your hands to finish shaping it. Repeat with all portions of dough.
  • Place dough balls in a greased cake pan. Cover loosely with cling film and let them proof in a warm environment for 40 to 60 minutes or until doubled in size.

Bake

  • Preheat your oven to 350°F (175°C) and set a rack in the middle position.
  • Carefully brush the unbaked bollos with the milk mixture you reserved before.
  • Bake for 25-30 minutes or until nicely golden on the outside (read notes).
  • Transfer the pan to a cooling rack and allow it to rest for 5 minutes. Then remove the rolls from the pan and place them in the rack to cool down completely.

Notes

  • Dividing the dough into 6 portions will yield large bollos, or you can also divide into 8 or even 10 portions to make small bollitos, is up to you, just adjust baking time accordingly.
  • Bake for 20 minutes, then check up the rolls and if you see they are getting too browned, cover them with foil and keep baking until done.
Nutrition Information
Serving: 1 bollo | Calories: 318kcal | Carbohydrates: 48g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 218mg | Potassium: 116mg | Fiber: 2g | Sugar: 10g | Vitamin A: 318IU | Vitamin C: 0.003mg | Calcium: 48mg | Iron: 1mg
rate this recipeScroll down and leave a comment with stars!

Join now my email list  

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




3 Comments

  1. 5 stars
    Loved! The rolls come out perfectly soft and puffy! It took very little time the dough to raise because the weather is too hot right now so I had them ready for dinner. Thanks!

  2. 5 stars
    If I remember well, you posted your bollitos recipe time ago in a mexican facebook group and it was a hit! I really hope is that recipe because I’ve tried countless times and is my favorite recipe ever for bollos. I won’t print it as I’d like to come back often here to see also those gorgeous photos!