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Bolillos
author
Maricruz Avalos Flores
6
Bolillos are Mexican dinner rolls with a soft crumb and a rustic crust. This type of bread is used in many Mexican recipes. Learn how to make them easily.
prep
15
minutes
minutes
cook
20
minutes
minutes
Proofing time
2
hours
hours
55
minutes
minutes
total
3
hours
hours
30
minutes
minutes
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Ingredients
Cups (US)
-
Metric
▢
3 ½
cups
bread flour
(about 500g)
▢
2
tsp
active dry yeast
▢
2
Tbsp
vegetable oil
▢
1 ¼
cups
lukewarm water
(about 300 ml)
▢
1 ½
tsp
salt
▢
1
tsp
sugar
Extras
▢
flour for the surface
▢
oil for bowl
Instructions
Place the flour, yeast and sugar on a medium-size bowl. Mix to combine.
Dissolve salt in the water, add to the flour and then add also the oil. Use a fork to combine the ingredients.
Knead the dough just enough to combine well all ingredients and achieve a lumpy and rough dough (about 1 minute).
Cover and leave the dough to rest for 15 minutes.
Transfer the dough to a slightly floured surface and knead for 5 minutes or until you’ll achieve a smooth dough.
Make a ball, slightly oil a large bowl and place the dough inside.
Cover the bowl with cling film and place it in a warm place away from drafts.
Allow the dough to rise until doubled in size (about 1 hour and 30 min).
Remove the dough from the bowl, place it in a lightly floured surface and gently push your fist in to deflate it.
Quickly knead it into a ball again and divide it into 6 equal pieces.
Roll each piece into a ball, cover them with cling film and let them to rest for 10 minutes.
Slightly flour a working surface. Take a piece of dough and flatten it with the palm of your hands and fingers, making some sort of pancake.
Now, fold the pice into an half-moon, pressing the borders lightly with your fingers.
Next, roll forth and back while pressing the outer edges with your hands, to form the pointed ends of the bolillo shape.
Place the bolillo on a baking sheet lined with parchment paper.
Repeat with each piece of dough, leaving about 1-inch space between each of them.
Loosely cover with cling film and allow to rest until doubled in size (about 1 hour).
Bake
Preheat your oven to 450°C (230°C) placing a baking dish or container with about 4 cups of water in the lower rack (read notes).
Right before baking and using a very sharp knife, make a longwise cut to each roll and spray some water on top, to achieve a shiny and crusty texture.
Bake for about 20 minutes, or until you’ll see bolillos are golden brown.
Remove from the oven and place them in a cooling rack.
Notes
Use oven mitts when placing the bolillos or removing them from the oven to prevent burns.
The water will help to create the perfect humidity for baking your bread, so don’t skip this method for baking.
My oven has a "vapor (steam) option", check yours if it have it too and use that instead of placing the container with water.
Nutrition Information
Calories:
319
kcal
|
Carbohydrates:
55
g
|
Protein:
10
g
|
Fat:
6
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
585
mg
|
Potassium:
111
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
1
IU
|
Vitamin C:
1
mg
|
Calcium:
13
mg
|
Iron:
1
mg
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