I finally perfected my Bolillo Recipe to recreate bakery quality Mexican bolillos at home so you never have to buy them again.

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I adore bakery bolillos more than I should, and after too many tries I finally have what I call my Bolillo Recipe that actually rivals the panaderia. The outside turns perfectly golden and crunchy while the inside stays chewy and airy.

I used bread flour and active dry yeast in my tests, and the result surprised even me. These are stubbornly simple but not boring, they make morning tacos and tortas suddenly better and you will want to show off.

I won’t tell everything here, but if you love Mexican Bread, this one begs to be tasted.

Ingredients

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Bread flour: High gluten, gives chewy crumb and crust, mostly carbs with some protein.
Water: Hydrates the dough, activates yeast, no calories but crucial for texture.
Active dry yeast: Makes dough rise, adds slight tang, tiny living organisms feed on sugar.
Sugar: Feeds yeast for a stronger rise, adds a touch of sweetness and color.
Salt: Controls yeast activity, tightens gluten structure, lifts flavors so bread tastes good.
Vegetable oil or lard: Adds tenderness and richer flavor, increases calories so use as needed.
Semolina or cornmeal: Dusts the sheet so rolls don’t stick, gives a rustic crunch under crust.

Ingredient Quantities

4 cups bread flour plus extra for dusting

1 3/4 cups warm water about 110 F

2 1/4 teaspoons active dry yeast (one packet)

1 tablespoon sugar

2 teaspoons fine salt

2 tablespoons vegetable oil or lard

1 tablespoon melted butter for brushing optional

Semolina or cornmeal for dusting baking sheet optional

How to Make this

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1. Warm 1 3/4 cups water to about 110 F, stir in 1 tablespoon sugar and 2 1/4 teaspoons active dry yeast, let sit 5 to 10 minutes until foamy. If it never foams the yeast may be dead, toss and try fresh yeast.

2. In a large bowl combine 4 cups bread flour and 2 teaspoons fine salt, make a well, pour in the yeast mix and 2 tablespoons vegetable oil or lard, stir until a shaggy dough forms.

3. Turn the dough onto a lightly floured surface and knead 8 to 10 minutes until smooth and elastic. Dough should be slightly tacky, not rock hard; add flour only a little at a time if it is too sticky.

4. Lightly oil a bowl, place the dough inside, cover with a damp towel or plastic wrap and let rise in a warm spot until doubled about 1 to
1.5 hours.

5. Punch down the dough, divide into 8 to 10 equal pieces, pre shape into rounds then shape each into an oval bolillo by flattening into a rectangle, folding the long edges toward the center and rolling gently to tighten. Tuck seams under.

6. Dust a baking sheet with semolina or cornmeal if using, place rolls seam side down, cover loosely and let rise again until puffy about 30 to 45 minutes while you preheat the oven to 450 F with a shallow pan on the bottom rack.

7. Just before baking score each roll with a sharp knife or lame making a 1/2 to 3/4 inch deep diagonal slash or two shorter slashes. This controls expansion and gives the signature look.

8. Create steam by pouring about 1 cup hot water into the preheated bottom pan or by quickly spraying the oven with water right after you put the rolls in. Slide the sheet onto the middle rack and bake 15 to 20 minutes until deep golden and the bottoms sound hollow when tapped.

9. Remove rolls to a rack and brush with 1 tablespoon melted butter if you want a softer shinier crust. Let cool at least 20 minutes before slicing so the crumb sets. If you used lard the flavor is more authentic, and don’t over flour while shaping or the rolls will get dense.

Equipment Needed

1. Liquid measuring cup and instant‑read thermometer to warm water to about 110 F
2. Dry measuring cups and measuring spoons for flour sugar salt yeast and oil
3. Large mixing bowl and a sturdy spoon or silicone spatula to mix the shaggy dough
4. Clean floured work surface and bench scraper for kneading dividing and shaping its faster than a flimsy spatula
5. Kitchen scale (optional) to split dough into equal 8 to 10 pieces
6. Baking sheet dusted with semolina or cornmeal (or parchment)
7. Shallow ovenproof pan to hold hot water and create steam on the bottom rack
8. Sharp knife or lame for scoring and a pastry brush to apply melted butter
9. Cooling rack and oven mitts for safe handling and to let rolls cool

FAQ

4 cups bread flour plus extra for dusting

1 3/4 cups warm water about 110 F

2 1/4 teaspoons active dry yeast (one packet)

1 tablespoon sugar

2 teaspoons fine salt

2 tablespoons vegetable oil or lard

1 tablespoon melted butter for brushing optional

Semolina or cornmeal for dusting baking sheet optional

Q: Can I use all purpose flour instead of bread flour? A: Yes you can, the rolls will be slightly less chewy and a bit lighter, but still tasty.

Q: How do I know if my yeast is active? A: Yeast is active when it foams up in the warm water within 5 to 10 minutes. No foam means replace the yeast.

Q: Why do I need steam in the oven? A: Steam keeps the crust from setting too early so the rolls can expand more. It helps get that thin, crisp crust everyone loves.

Q: Can I freeze the rolls? A: Yes wrap cool rolls tightly and freeze up to a month. Reheat in a hot oven for 10 minutes to refresh the crust.

Q: How many bolillos does this recipe make? A: About 8 to 10 medium rolls depending on how big you shape them.

Q: My rolls came out dense, what happened? A: Likely underproofed dough or too much flour. Let them rise until noticeably puffy and keep the dough slightly tacky when kneading.

Q: Can I make the dough in a machine the night before? A: Yes, you can do a slow cold rise in the fridge overnight. Cover the dough and chill after kneading, then shape and let them warm up and finish proofing in the morning before baking.

Mexican Bolillos: Crusty Rolls Recipe Substitutions and Variations

Bread flour: swap for all-purpose flour plus 1 tbsp vital wheat gluten per cup of AP to keep the chew, or just use AP alone for a softer roll — it’ll still be good.
Active dry yeast: use instant yeast in the same amount and mix right into the flour, no proofing needed. Fresh compressed yeast also works, at about 3 times the weight of dry yeast.
Vegetable oil or lard: melted butter for richer flavor, or extra-virgin olive oil for a different aroma and mouthfeel, both work fine.
Semolina or cornmeal for dusting: substitute rice flour, fine polenta, or just dust with AP flour or use parchment paper — you won’t get the exact same crisp bottom but it’s totally fine.

Pro Tips

1) Always proof the yeast first, warm not hot water, and wait for a good foam. If it takes longer than 15 minutes try a warmer spot or fresh yeast, because dead yeast ruins a batch. If you use instant yeast you can mix it straight into the flour, saves time.

2) Keep the dough slightly tacky, dont keep dumping flour on it. Use stretch and fold or slap and fold during the first rise instead of over kneading, that builds strength without drying it out. Let the dough rest 10 minutes before final shaping so the gluten relaxes and the rolls wont snap back.

3) Create surface tension when shaping by rolling tightly and tucking seams well, then place seam side down for the final rise. If the rolls deflate when you score them, let them rest a few minutes and try again. Use a very sharp blade and a quick confident slash for a nice oven spring.

4) Make real steam in the oven for the first 8 to 10 minutes, then remove the steam source so the crust can brown. Brush with melted butter right after baking for a softer shinier crust and check doneness by tapping the bottom for a hollow sound or using an instant read thermometer around 200 to 205 F.

Mexican Bolillos: Crusty Rolls Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I finally perfected my Bolillo Recipe to recreate bakery quality Mexican bolillos at home so you never have to buy them again.

Servings

servings

Calories

258

kcal

Equipment: 1. Liquid measuring cup and instant‑read thermometer to warm water to about 110 F
2. Dry measuring cups and measuring spoons for flour sugar salt yeast and oil
3. Large mixing bowl and a sturdy spoon or silicone spatula to mix the shaggy dough
4. Clean floured work surface and bench scraper for kneading dividing and shaping its faster than a flimsy spatula
5. Kitchen scale (optional) to split dough into equal 8 to 10 pieces
6. Baking sheet dusted with semolina or cornmeal (or parchment)
7. Shallow ovenproof pan to hold hot water and create steam on the bottom rack
8. Sharp knife or lame for scoring and a pastry brush to apply melted butter
9. Cooling rack and oven mitts for safe handling and to let rolls cool

Ingredients

4 cups bread flour plus extra for dusting
1 3/4 cups warm water about 110 F
2 1/4 teaspoons active dry yeast (one packet)
1 tablespoon sugar
2 teaspoons fine salt
2 tablespoons vegetable oil or lard
1 tablespoon melted butter for brushing optional
Semolina or cornmeal for dusting baking sheet optional

Directions

Warm 1 3/4 cups water to about 110 F, stir in 1 tablespoon sugar and 2 1/4 teaspoons active dry yeast, let sit 5 to 10 minutes until foamy. If it never foams the yeast may be dead, toss and try fresh yeast.
In a large bowl combine 4 cups bread flour and 2 teaspoons fine salt, make a well, pour in the yeast mix and 2 tablespoons vegetable oil or lard, stir until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead 8 to 10 minutes until smooth and elastic. Dough should be slightly tacky, not rock hard; add flour only a little at a time if it is too sticky.
Lightly oil a bowl, place the dough inside, cover with a damp towel or plastic wrap and let rise in a warm spot until doubled about 1 to
5 hours.
Punch down the dough, divide into 8 to 10 equal pieces, pre shape into rounds then shape each into an oval bolillo by flattening into a rectangle, folding the long edges toward the center and rolling gently to tighten. Tuck seams under.
Dust a baking sheet with semolina or cornmeal if using, place rolls seam side down, cover loosely and let rise again until puffy about 30 to 45 minutes while you preheat the oven to 450 F with a shallow pan on the bottom rack.
Just before baking score each roll with a sharp knife or lame making a 1/2 to 3/4 inch deep diagonal slash or two shorter slashes. This controls expansion and gives the signature look.
Create steam by pouring about 1 cup hot water into the preheated bottom pan or by quickly spraying the oven with water right after you put the rolls in. Slide the sheet onto the middle rack and bake 15 to 20 minutes until deep golden and the bottoms sound hollow when tapped.
Remove rolls to a rack and brush with 1 tablespoon melted butter if you want a softer shinier crust. Let cool at least 20 minutes before slicing so the crumb sets. If you used lard the flavor is more authentic, and don’t over flour while shaping or the rolls will get dense.

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.