How to Make Bolillos (Mexican Rolls) | Full detailed instructions

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

shortening

🥗Healthier: butter

💰Cheaper: margarine

Butter enhances flavor while maintaining texture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy alternative with fewer calories.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers natural sweetness with potential health benefits.

Measure 500 grams of all-purpose flour using a digital scale or imperial cups.

Add 8 grams of active dry yeast, 8 grams of salt, and 8 grams of sugar to the flour.

Heat water to 110°F and add 350 milliliters to the flour mixture.

Attach the dough hook to the stand mixer and knead the dough for at least 15 minutes.

Form the dough into a ball and cover it with a kitchen towel to let it rise until doubled in size (25 to 50 minutes).

Flour a clean work surface and pour the dough onto it, flour the top, and fold the dough three to four times.

Let the dough rest for 10 minutes, then fold it again and let it rest for another 10 minutes.

Cut the dough into 8 equal pieces and shape each piece into an oval roll.

Place the rolls on a parchment-lined baking sheet and make an incision on top of each roll.

Spray or brush the rolls with water and cover them with a kitchen towel to let them rise for 30 to 40 minutes.

Preheat the oven to 450°F and place a baking sheet inside to heat up.

After the second rise, mist the rolls with water and pour a cup of water into the hot baking sheet in the oven.

Bake the rolls for 15 minutes or until slightly golden brown.

Remove the rolls from the oven and let them cool on a wire rack for at least 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens