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Homemade Mexican Bolillo Bread Recipe

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4.1 from 15 reviews

This homemade Mexican bolillo bread recipe delivers perfectly crusty rolls with a soft, airy interior, just like those from a traditional Mexican bakery. Made with simple ingredients and straightforward steps, these bolillos are ideal for sandwiches like tortas, topped with beans for molletes, or simply enjoyed warm with butter and coffee.

  • Total Time: 3 hours 30 minutes
  • Yield: 6 bolillos

Ingredients

Dry Ingredients

  • 3 ½ cups bread flour (about 500g)
  • 2 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 1 ½ teaspoons salt
  • Flour for the surface, as needed

Wet Ingredients

  • 1 ¼ cups lukewarm water (about 300 ml)
  • 2 tablespoons vegetable oil
  • Oil for greasing the bowl

Instructions

  1. Mix Dry Ingredients: In a medium-sized bowl, combine the bread flour, active dry yeast, and sugar thoroughly to ensure even distribution of the yeast and sugar.
  2. Combine Wet Ingredients: Dissolve the salt in lukewarm water, then add this mixture along with the vegetable oil to the dry ingredients. Use a fork to combine the ingredients until a lumpy and rough dough forms, taking about 1 minute.
  3. Initial Rest: Cover the dough and let it rest for 15 minutes to allow the flour to hydrate.
  4. Knead Dough: Transfer the dough to a lightly floured surface and knead for 5 minutes until the dough becomes smooth and elastic.
  5. First Rise: Shape the dough into a ball, lightly oil a large bowl and place the dough inside. Cover the bowl with cling film and keep it in a warm, draft-free place for about 1 hour and 30 minutes, or until doubled in size.
  6. Deflate and Divide: Remove the dough and place it on a floured surface. Gently deflate by pushing your fist into the dough, reshape it into a ball, then divide it into 6 equal pieces.
  7. Rest Dough Pieces: Roll each piece into a ball, cover with cling film, and let rest for 10 minutes to relax the gluten.
  8. Shape Bolillos: Flour a work surface lightly. Take one dough piece and flatten it with your fingertips and palm into a pancake shape. Fold it in half to form a half-moon, pressing the edges lightly. Then roll the dough back and forth while pressing the edges to create pointed ends typical of bolillos.
  9. Prepare for Final Rise: Place shaped bolillos on a parchment-lined baking sheet, spacing them about 1 inch apart. Loosely cover with cling film and allow them to rise until doubled in size, about 1 hour.
  10. Preheat Oven: Preheat oven to 450°F (230°C). Place a baking dish with approximately 4 cups of water on the bottom rack to create steam and encourage a crusty exterior.
  11. Score and Moisten: Just before baking, use a very sharp knife to make a lengthwise cut on each bolillo. Spray the rolls lightly with water to enhance the crust.
  12. Bake: Bake the bolillos for about 20 minutes or until golden brown on top and crusty.
  13. Cool: Remove from the oven and transfer the bolillos to a wire rack to cool.

Notes

  • Ensure the water used is lukewarm (around 100-110°F or 38-43°C) to properly activate the yeast without killing it.
  • Adding steam in the oven by placing water on the lower rack helps develop the classic crusty exterior of the bolillos.
  • Use a very sharp knife or a bread lame to score the dough for clean cuts without deflating the rolls.
  • If you want softer bolillos, reduce steam by omitting the water tray but expect a less crusty crust.
  • For storage, keep bolillos in an airtight container after they cool completely to maintain freshness.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://avascooking.com/homemade-mexican-bolillo-bread-recipe/