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Learn how to make the perfect bolillo bread, a type of traditional Mexican roll that is known for its crispy exterior and soft, fluffy texture inside. This easy-to-follow recipe will guide you through each step of the process, ensuring that your bolillos come out just right every time. 

Mexican Bolillos

Let me paint you a picture of the delightful bolillos: these small crusty loaves are a staple in Mexico, used to create mouthwatering tortas and molletes, or simply enjoyed alongside a comforting meal. In Mexico, you can find bolillos on every street corner, and their popularity has spread far and wide. The best part? They’re incredibly easy to make, requiring minimal effort, and when warm from the oven and slathered with butter, they taste like pure heaven. These simple Mexican rolls have truly made a monumental impact on my life.

Table of Contents

What are Mexican Bolillos?

Bolillo bread is a traditional bread similar to a baguette but with a slightly different shape, texture, and flavor. Bolillo bread is essential for making traditional tortas, a popular sandwich in Mexico and Central America, for preparing Mexican dishes like Molletes. The bread is crispy on the outside and soft on the inside, making it perfect for soaking up sauces and flavors. If you ever get to try bolillo bread, I highly recommend it!

History of the Bolillo Bread

Mexican cuisine is a beautiful blend of cultures, and the bolillo is a perfect example of this. During colonization, the French baguette became a popular way to make bread, and it was brought to Mexico by the European colonizers. In the 1860s, Emperor Maximilian’s troupe of cooks introduced bolillos to Mexico City, and their popularity quickly spread throughout the country. Today, the bolillo is a staple of Mexican cuisine and can be found in bakeries and homes across the country.

Ingredients in Mexican Bolillos

  • Flour
  • Yeast
  • Sugar
  • Butter
  • Water
  • Salt
  • Olive Oil

How To Make Bolillos

  • Add warm water, sugar, and yeast to the bowl of a stand mixer. Let sit for 5 minutes.
yeast, water, sugar
  • Add softened butter, flour, and then salt to the mixing bowl. Use a dough hook and mix for 8-10 minutes. Pull dough out of mixing bowl, if the dough is sticking to your hands add flour to your hands. Form into a large ball, place back into the mixing bowl, and cover for 30 minutes,
  • Remove the dough from the bowl, divide it into 8 pieces, and roll the pieces into a ball.
bolillo dough balls
  • To prepare traditional bolillo bread, flatten the dough into oval-shaped disks. Next, pull one-quarter of the disk towards you and seal it. Repeat this process until a dough tube is formed. Finally, roll the dough quickly while applying pressure on the ends to achieve the classic bolillo shape.
fold bolillo dough into rolls
  • Cover the dough and let it rise for 30 minutes. Optionally, you can make a lengthwise slit of 1/4 inch deep just before baking the bolillos.
bolillo rolls in oven
  • Bake for 8-12 minutes at 385°F.

Storing Bolillos

Bolillos can be stored in an airtight container or ziplock bag for up to three days.

You can also freeze bolillos for up to three months by wrapping each roll tightly in plastic wrap and placing it in a freezer bag. 

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Bolillo Rolls

Eunice Huerta
Learn how to make the perfect bolillo bread, a type of traditional Mexican roll that is known for its crispy exterior and soft, fluffy texture inside.
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Prep Time 1 hour 40 minutes
Cook Time 10 minutes
Total Time 1 hour 50 minutes
Course bread, tortillas
Cuisine Mexican
Servings 8 rolls

Equipment

  • 1 baking sheet
  • 1 stand mixer with dough hook

Ingredients
  

  • 1½ cup warm water (105-115 degrees)
  • 2 tsp sugar
  • 1½ tbsp  active dry yeast
  • 3½ cups all-purpose flour
  • 1½ tsp salt
  • ¼ cup butter, softened
  • 1 tbsp olive oil for brushing

Instructions
 

  • In a stand-up mixing bowl, add warm water, sugar, and yeast to the bowl. Let sit 5 minutes.
  • Add softened butter, flour, and then salt. Use a dough hook and mix for 8-10 minutes. Pull dough out of mixing bowl, if the dough is sticking to your hands add flour to your hands. Form into a large ball, place back into the bowl, and cover for 30 minutes,
  • Remove the dough from the bowl, divide it into 8 pieces, and roll the pieces into a ball.
  • To prepare traditional bolillo bread, flatten the dough into oval-shaped disks. Next, pull one-quarter of the disk towards you and seal it. Repeat this process until a dough tube is formed. Finally, roll the dough quickly while applying pressure on the ends to achieve the classic bolillo shape.
  • Cover the dough and let it rise for 30 minutes. Optionally, you can make a lengthwise slit of 1/4 inch deep just before baking the bolillos.
  • Bake for 8-12 minutes at 385°F.
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