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MexicanAuthentic Cuisine

Bolillos

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Bolillos

Bolillos are the beloved bread rolls of Mexico City, effortlessly part of daily life. These crusty loaves are often the quiet stars at breakfast or lunch, their comforting presence a staple in homes across the city. Baked fresh in countless kitchens, they fill the air with a warm, inviting aroma that signals the start of a meal.

A well-made bolillo boasts a crisp, golden exterior that gives way to a soft, airy crumb within. The flavor is simple yet satisfying, with a subtle hint of sweetness and a whisper of salt. They are perfect for cradling slices of ham, cheese, or even just a smear of butter, making every bite a small celebration of comfort.

Ingredients

  • 600 g (5 cups)bread flour
  • 1 packet (7 g)dry yeast
  • 1 3/4 cupswarm water
  • 1 tbspsugar
  • 2 tbsplard or neutral oil
  • 2 tspfine salt

Method

  1. In a large mixing bowl, combine 600 g (5 cups) bread flour, 1 packet (7 g) dry yeast, and 1 tablespoon sugar. Gradually add 1 3/4 cups warm water, mixing with a wooden spoon until the dough begins to come together and pulls away from the sides of the bowl. Add 2 tablespoons lard or neutral oil and 2 teaspoons fine salt, then continue mixing until the dough forms a shaggy mass.
  2. Turn the dough out onto a lightly floured surface. Knead it by hand, pushing it away from you with the heel of your hand, then folding it back over itself. Continue kneading for about 10 minutes, until the dough is smooth and elastic. It should feel slightly tacky but not sticky, and bounce back when pressed lightly with a finger.
  3. Place the kneaded dough in a lightly oiled bowl, turning it to coat all sides with oil. Cover the bowl with a clean kitchen towel or plastic wrap and set it in a warm, draft-free corner of your kitchen. Allow the dough to rise until it has doubled in size and feels airy when gently pressed, which typically takes about 1 to 2 hours depending on the warmth of your kitchen.
  4. Once the dough has doubled, punch it down gently to release excess air. Turn it out onto a lightly floured surface and divide it into 10 equal pieces. Shape each piece into an oval by flattening it slightly, then folding the edges in towards the center and rolling it into a tight log. Place the shaped pieces seam-side down on a baking tray lined with parchment paper, leaving space between each piece.
  5. Cover the shaped bolillos with a damp cloth and let them rise for a second time, about 30 minutes, until they have puffed up slightly. Meanwhile, preheat your oven to 220°C (430°F).
  6. Using a sharp knife or a razor blade, make a shallow slash down the center of each bolillo. This will help them expand properly in the oven. Bake the bolillos in the preheated oven for 15 to 20 minutes, or until they are a deep golden brown and sound hollow when tapped on the bottom.
  7. Remove the bolillos from the oven and transfer them to a wire rack to cool. Allow them to cool completely so the crumb can set before slicing or filling them. Enjoy your freshly baked bolillos as part of a meal or as a delicious snack.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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