I perfected a Bolillo Recipe that relies on a simple timing trick and one shaping secret, so you can make bakery-quality rolls for tortas at home.

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I never thought a roll could steal my lunch plans until I nailed this Bolillos Bread. This Bolillo Recipe sneaks up on you, soft and pillowy inside yet shockingly crusty outside, perfect for tortas or just tearing apart with butter.

I kept messing up at first, making dumb mistakes and learning quick, but the payoff was worth it. Using basic pantry things like all purpose flour and active dry yeast, I found small hacks that change everything, and some surprising flaws that actually made the result better.

If you like breads that surprise you, you might want to try this.

Ingredients

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All purpose flour gives most carbs and gluten for structure, low fibre though.
Active dry yeast ferments sugars, adds lift and subtle tang, tiny B vitamins.
Warm water hydrates flour, activates yeast, its zero calories but crucial for dough.
A tablespoon feeds yeast for browning and a touch of sweetness, small carbs.
Adds fat for tender crumb and flavor, increases calories and satiety.
Eggs add protein, help browning and binding, make rolls richer and shinier.
Seeds offer healthy fats, tiny protein, minerals like calcium, and nutty crunch.
Salt enhances flavor, controls yeast activity, but adds sodium you might watch.

Ingredient Quantities

4 cups (500 g) all purpose flour

1 1/3 cups (320 ml) warm water

2 1/4 teaspoons (about 7 g) active dry yeast

1 tablespoon granulated sugar

1 1/2 teaspoons salt

2 tablespoons unsalted butter, melted or 2 tbsp vegetable oil

1 egg, optional

Sesame seeds, optional

Extra flour for dusting/shaping

How to Make this

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1. Warm the water (1 1/3 cups / 320 ml) to about 105-115 F (40-46 C), stir in the sugar (1 tbsp) and the yeast (2 1/4 tsp), let sit 5-10 minutes until foamy so you know the yeast is alive. If it never foams toss and start over.

2. In a big bowl whisk together the flour (4 cups / 500 g) and salt (1 1/2 tsp). Make a well, add the melted butter or oil (2 tbsp) and the yeast mixture; add the egg if using. Mix with a wooden spoon until a shaggy dough forms, add a little extra flour if its way too sticky.

3. Turn the dough onto a lightly floured surface and knead about 8-10 minutes until smooth and elastic, or 5-7 minutes in a stand mixer with a dough hook. Dont over flour the dough though, it should be tacky not dry.

4. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1 1/2 hours.

5. Punch down, divide into 8 to 10 equal pieces (for tortas 8 is nice), shape each piece into an oval by rolling under your palms and tucking seams under; use extra flour for dusting if needed.

6. To get the classic bolillo shape press a shallow lengthwise groove along the top with the back of a knife, a lame, or even the edge of a bench scraper; place seam-side down on a parchment-lined baking sheet, cover and proof 30-45 minutes until puffy.

7. Preheat the oven to 450 F (230 C) with a baking stone or heavy sheet on the middle rack. Put an empty metal pan on the bottom rack to make steam later.

8. Right before baking, beat the egg and brush for an egg wash if you want a shiny brown crust, sprinkle sesame seeds if using. Slide the loaves in, pour about 1 cup of very hot water into the bottom pan to create steam or quickly spritz the oven walls with water, then close the door.

9. Bake 18-22 minutes until deep golden and hollow sounding when tapped. Remove the steam pan after 8-10 minutes if you used it so the crust can crisp up.

10. Cool on a rack at least 20-30 minutes before slicing so the crumb sets. Store in a paper bag for a day or freeze well for longer.

Equipment Needed

1. Digital kitchen scale or measuring cups and spoons, for accurate measurements
2. Instant read thermometer to warm water to about 105-115 F (40-46 C)
3. Large mixing bowl for dough mixing and rising
4. Wooden spoon or rubber spatula to bring the dough together
5. Stand mixer with dough hook, or a clean counter for hand kneading
6. Bench scraper and a sharp knife or lame to shape and score the loaves
7. Baking stone or heavy baking sheet plus parchment paper for baking
8. Small metal pan (roasting pan) for creating steam and a pastry brush for egg wash
9. Cooling rack and plastic wrap or a clean damp towel for proofing

FAQ

Q: How do I know if the yeast is active? A: Mix the yeast and sugar into warm water (about 105 to 115 F or 40 to 48 C). Wait 5 to 10 minutes. If it gets foamy and bubbly it's alive. If nothing happens toss it and try a new packet.

Q: My dough is too sticky or too dry what do I do? A: If it's sticky add a little flour, a tablespoon at a time. If it's dry add warm water a teaspoon at a time. You want a soft, slightly tacky dough that cleans the bowl when kneaded about 8 to 10 minutes.

Q: How do I shape authentic bolillos? A: Divide dough into 10 to 12 pieces. Roll each into an oval, fold the long edges under to make a smooth seam, then roll lightly so the ends taper. Dust with flour while shaping and make one or two shallow diagonal slashes on top just before baking.

Q: What oven temp and how long do I bake them? A: Bake at 425 F (220 C) for about 18 to 22 minutes, until they are golden brown. Oven times vary so watch for color and a hollow sound when you tap the bottom.

Q: How do I get a crisp crust and soft inside? A: Create steam in the oven. Put a shallow pan with hot water on the lower rack or spray the oven with water right after you put the loaves in. The steam helps a good crust while keeping the crumb tender.

Q: Can I freeze them and how do I store fresh bolillos? A: Cool completely first. For short term keep in a paper bag at room temp up to 2 days for better crust, or a plastic bag if you want them softer. To freeze wrap well and store up to 3 months. Reheat in a 350 F oven for 8 to 12 minutes straight from frozen or thawed.

Bolillos Recipe Substitutions and Variations

Bread flour instead of all purpose flour, use same weight (500 g). Gives a chewier, more open crumb; if you only have 00 flour use the same amount and expect a silkier, lighter loaf.
Instant yeast for the active dry yeast, use the same weight (about 7 g) or ~2 to 2 1/4 tsp. Mix straight into the dry ingredients, no proofing needed.
Lard or olive oil instead of the butter/vegetable oil, use the same 2 tbsp. Lard makes the bolillos richer and flakier, olive oil keeps it lighter and dairy free.
Milk or water instead of the egg for the wash, use a little milk for a browner, shinier crust or plain water if you want a matte finish; melted butter also works for extra flavor.

Pro Tips

1) Proof your yeast properly, dont guess the water temp. Use a thermometer if you can, aim for about 105-115 F. If the mix doesnt foam in 10 minutes toss it and try fresh yeast, or let the water cool a bit then try again, because dead yeast = flat rolls.

2) Feel beats time. The dough should be tacky not dry, and the windowpane test is your friend stretch a small bit until it becomes a thin translucent membrane without tearing. If it tears, keep kneading or let it rest 10 minutes and try again, it’s ok to give it a breather.

3) Shape like you mean it. Create surface tension by rolling under your palms and tucking seams well, place them seam-side down to proof so the top stays smooth. For that classic bolillo groove press lightly with the back of a knife or bench scraper, make it shallow not too deep otherwise it bursts ugly in the oven.

4) Steam early, then let it crisp. Preheat a stone or heavy sheet and use hot water in a bottom pan or quick spritz to get steam in the first 8-10 minutes, then remove the pan so the crust can finish crisping. Cool at least 20 minutes before slicing so the crumb sets, slicing hot makes a gummy interior.

Bolillos Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I perfected a Bolillo Recipe that relies on a simple timing trick and one shaping secret, so you can make bakery-quality rolls for tortas at home.

Servings

servings

Calories

181

kcal

Equipment: 1. Digital kitchen scale or measuring cups and spoons, for accurate measurements
2. Instant read thermometer to warm water to about 105-115 F (40-46 C)
3. Large mixing bowl for dough mixing and rising
4. Wooden spoon or rubber spatula to bring the dough together
5. Stand mixer with dough hook, or a clean counter for hand kneading
6. Bench scraper and a sharp knife or lame to shape and score the loaves
7. Baking stone or heavy baking sheet plus parchment paper for baking
8. Small metal pan (roasting pan) for creating steam and a pastry brush for egg wash
9. Cooling rack and plastic wrap or a clean damp towel for proofing

Ingredients

4 cups (500 g) all purpose flour
1 1/3 cups (320 ml) warm water
2 1/4 teaspoons (about 7 g) active dry yeast
1 tablespoon granulated sugar
1 1/2 teaspoons salt
2 tablespoons unsalted butter, melted or 2 tbsp vegetable oil
1 egg, optional
Sesame seeds, optional
Extra flour for dusting/shaping

Directions

Warm the water (1 1/3 cups / 320 ml) to about 105-115 F (40-46 C), stir in the sugar (1 tbsp) and the yeast (2 1/4 tsp), let sit 5-10 minutes until foamy so you know the yeast is alive. If it never foams toss and start over.
In a big bowl whisk together the flour (4 cups / 500 g) and salt (1 1/2 tsp). Make a well, add the melted butter or oil (2 tbsp) and the yeast mixture; add the egg if using. Mix with a wooden spoon until a shaggy dough forms, add a little extra flour if its way too sticky.
Turn the dough onto a lightly floured surface and knead about 8-10 minutes until smooth and elastic, or 5-7 minutes in a stand mixer with a dough hook. Dont over flour the dough though, it should be tacky not dry.
Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1 1/2 hours.
Punch down, divide into 8 to 10 equal pieces (for tortas 8 is nice), shape each piece into an oval by rolling under your palms and tucking seams under; use extra flour for dusting if needed.
To get the classic bolillo shape press a shallow lengthwise groove along the top with the back of a knife, a lame, or even the edge of a bench scraper; place seam-side down on a parchment-lined baking sheet, cover and proof 30-45 minutes until puffy.
Preheat the oven to 450 F (230 C) with a baking stone or heavy sheet on the middle rack. Put an empty metal pan on the bottom rack to make steam later.
Right before baking, beat the egg and brush for an egg wash if you want a shiny brown crust, sprinkle sesame seeds if using. Slide the loaves in, pour about 1 cup of very hot water into the bottom pan to create steam or quickly spritz the oven walls with water, then close the door.
Bake 18-22 minutes until deep golden and hollow sounding when tapped. Remove the steam pan after 8-10 minutes if you used it so the crust can crisp up.
Cool on a rack at least 20-30 minutes before slicing so the crumb sets. Store in a paper bag for a day or freeze well for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.