Traditional Mexican Bolillo Recipe - Easy Homemade Crusty Bread Rolls

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.

In a small bowl, combine the dry yeast and sugar.

Add about 100 ml of tepid water to the yeast mixture.

Stir gently and let it sit for about 5-10 minutes until it becomes frothy.

In a large mixing bowl, combine the strong white bread flour, olive oil, and salt.

Pour in the yeast mixture and the remaining tepid water (200 ml).

Mix the ingredients until they come together into a rough dough.

Transfer the dough to a lightly floured surface and knead for about 10-15 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for about 1 to 1.5 hours until doubled in size.

Punch down the risen dough to deflate it and divide into 6 equal portions.

Let them rest for another 15-20 minutes.

Roll out each dough ball into a small circle, fold into a half-moon shape, and roll into a log shape to create an oval.

Place the shaped Bolillos on a baking sheet lined with parchment paper.

Preheat the oven to 220°C (425°F) and place a dish of water inside to generate steam.

Cover the bolillos with a damp cloth and let them rise for another 15-20 minutes.

Make diagonal slashes on the top of each Bolillo with a sharp knife.

Bake for approximately 30-35 minutes until golden brown and hollow-sounding when tapped.

Allow to cool on a wire rack before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens