How to Make Bolillos - Mexican Baguettes

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.

To make the starter, place 1 cup of all-purpose flour in a mixer bowl.

Add 1/2 teaspoon of active dry yeast and 180 milliliters of water to the bowl.

Mix on medium low speed until slightly combined, about 30 to 60 seconds.

Cover the bowl with cling wrap and allow it to stand overnight.

The next day, the starter should be bubbly and active.

Add 3 cups of all-purpose flour, 2 teaspoons of salt, 1.5 teaspoons of active dry yeast, and 60 milliliters of melted butter to the starter.

Add 240 milliliters of warm water to the mixture.

Using the dough hook, start mixing on slow for the first minute, then increase to medium slow and knead for 7 minutes.

Once kneading is complete, cover the bowl with cling wrap and let the dough rise in a warm place for 2 to 3 hours until doubled in size.

After the first rise, turn the dough out onto a lightly floured work surface and weigh it.

Divide the dough into 10 equal portions.

Roll each portion into a round by cupping it in your hand and using a circular motion to form the roll.

Cover the dough balls with cling wrap and let them rest for 15 minutes to relax the gluten.

Working with one ball at a time, flatten it into an oval shape.

Fold the top third of the dough downwards and press to seal.

Fold the bottom edge of the dough up and over, pressing to seal the edge.

Hold your hands at angles to the edges and roll the dough to form the Bolillo.

Transfer the formed rolls to a lightly floured baking sheet and continue forming the remaining rolls.

Cover the rolls with cling wrap and allow them to rise for 60 to 90 minutes in a warm place until doubled in size.

15 minutes before the second rise is completed, preheat the oven to 230°C (450°F).

Place a small roasting pan in the bottom of the oven during preheating.

Once the oven is up to temperature, use a razor blade to slash the rolls along the length.

Pour 1 cup of cold water into the roasting tin in the oven.

Place the rolls in the center of the oven and bake for 20 to 25 minutes until golden brown.

Remove the rolls from the oven and transfer them to a rack to cool.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens