Mexico Bolillo
Bolillo, a beloved Mexican bread roll, is a staple in households and bakeries across the country. Known for its crispy crust and soft, fluffy interior, bolillo is often compared to the French baguette but is smaller and has a unique oval shape. This bread plays a central role in Mexican cuisine, serving as the foundation for sandwiches such as tortas and a side to hearty dishes such as mole or soups. Bolillos are also used to make molletes, a popular breakfast dish topped with beans, cheese, and salsa. With roots tracing back to European influence during the colonial period, the bolillo reflects Mexico's rich culinary fusion of traditions.
Recipe Servings: 8
+ 1 hour 30 minutes resting
Ingredients
- 1½ cups (375 ml) warm water (about 110°F / 45°C)
- 1 Tbsp (15 ml) sugar
- 1 packet (2¼ tsp / 11 ml) active dry yeast
- 4 cups (500 g) all-purpose flour, plus extra for kneading
- 2 tsp (10 ml) salt
- 2 Tbsp (30 ml) vegetable oil
Directions
- In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for 5–10 minutes until frothy.
- In a large mixing bowl, combine the flour and salt. Add the yeast mixture and vegetable oil. Mix until the dough comes together.
- Transfer the dough to a floured surface and knead for about 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–7 minutes.
- Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 hour, or until it doubles in size.
- Punch down the dough and divide it into 8 equal portions. Roll each piece into an oval shape, about 5–6 inches long, with slightly tapered ends. Place the shaped bolillos on a baking sheet lined with parchment paper.
- Cover the bolillos with a damp cloth and let them rise for another 30 minutes. Preheat your oven to 425°F (220°C) during this time.
- Before baking, make a shallow lengthwise slash on each bolillo using a sharp knife or razor blade. This helps them expand properly during baking.
- Place the bolillos in the preheated oven. To create steam for a crispy crust, add a pan of water to the bottom rack of the oven or spray water onto the oven walls just before closing the door. Bake for 20–25 minutes or until golden brown.
- Remove the bolillos from the oven and let them cool on a wire rack. Enjoy them warm or at room temperature, either on their own or as a base for your favorite dishes.
Notes
Bolillos are best eaten fresh but can be stored in an airtight container at room temperature for up to 2 days. Reheat in the oven to restore their crispy crust.
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