Yield: 8 Rolls
Easy Mexican Bolillos
Easy Mexican Bolillos are a staple in Mexican cuisine, and with good reason! They’re a fun to make, versatile bread roll with a baguette-like texture.
Ingredients
- 1 ½ cups warm water
- 2 tablespoons granulated sugar
- 1 tablespoon active dry yeast
- 4 cups all-purpose flour
- 2 tablespoons vegetable oil
- 1 tablespoon salt
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Instructions
- In a large bowl, combine the water and sugar. Stir to dissolve. Add the yeast, and allow it to activate for 5 minutes, or until frothy.
- Add the flour, vegetable oil, and salt. Stir to combine. Using a stand mixer fitted with the bread hook attachment, knead the dough for 15 minutes. (This is a very sticky dough, so I do not recommend kneading by hand, or you may be tempted to add more flour which will make the bolillos stiff.)
- Dust a countertop with some flour and then turn the dough out onto the floured surface. Dust your hands with flour, and knead the dough, just until all of the corners are tucked in and it forms a ball.
- Grease a large bowl with nonstick spray, and add the dough to the bowl. Spray the top of the dough with nonstick spray as well. Cover the bowl with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1 - 2 hours, or until the dough has doubled in size.
- Line a baking sheet with parchment paper, and set aside. Lightly drizzle a countertop with vegetable oil, and oil your hands as well. Drop the dough onto the counter, and cut it into 8 equal pieces.
- Form each piece of dough into a ball. Take one of the dough balls, and flatten it into a small square. Fold in each corner so that the corners meet in the middle.
- Start rolling up one side to meet the other, and then pinch the edges together as you gently roll the dough, pressing slightly above the ends of the dough to form little balls or “knobs” at the end. Place the bolillos on the prepared baking sheet. (You can see step-by-step photos of this process in the post above.)
- Repeat this process with the remaining balls of dough. As you place them on the baking sheet, make sure to leave room for them to rise and spread out over time. You may need to use two baking sheets.
- Spray the tops of the bolillos with nonstick spray, cover them with a clean kitchen towel or tea towel, and let them rise for 20 - 30 minutes, until the dough has risen a bit.
- Using a very sharp knife (I like to use a serrated knife to cut dough), gently slice the tops of the bolillos down the center. Let them continue to rise, until they have doubled in size from the original size when you shaped them.
- Ten minutes before you’re ready to bake them, preheat your oven to 425°F and place another baking pan (such as a 9x13 cake pan) into the bottom of the oven.
- When ready to bake, pour 3 cups of water into the pan in the bottom of the oven. Place the sheet pan with the bolillos on the rack above, and bake for 10 minutes. Reduce the heat to 400°F, and bake for another 10 - 15 minutes, or until the tops and sides of the bolillos have turned a light golden color, and they have developed a nice crust.
- Let the bolillos cool for 5 - 10 minutes before serving.
Notes
Storing the Leftovers
- Cool: Make sure that your bolillos are cooled down completely before storing.
- Cover: Cover the bolillos fully! Air will dry them out, so wrapping each one in plastic wrap or putting them in zip-top bags, and pressing out all the air before sealing, is recommended.
- Store: For the best results, store your bolillos at room temperature. You can reheat them in the oven to freshen them up a little bit before serving. They should last up to seven days.
Can I Freeze These?
- Wrapped tightly and store in a large storage bag, bolillos can be frozen for up to three months. Thaw in the refrigerator before reheating.
Nutrition
Serving: 1, Calories: 275kcal, Carbohydrates: 51g, Protein: 7g, Fat: 4g, Polyunsaturated Fat: 3g, Sodium: 797mg, Fiber: 2g, Sugar: 3g