Rustic Mexican Bolillo Bread - Crusty Oval Bread Rolls Perfect for Any Meal
This iconic Mexican Bolillo bread has a crusty exterior and a soft, pillowy crumb, much like its close relative, the French baguette.
They are effortless to make with a few simple pantry ingredients, thanks to this detailed step-by-step guide and the video.
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Bolillo isn't just about its amazing taste; it holds a special place in Mexican culture.
You'll find this savory bread at family get-togethers, on street food carts, and during festive occasions.
Bolillo bread is perfect for making sandwiches (tortas) and plays a crucial role in some of Mexico's most popular dishes, such as Capirotada - Mexican Bread Pudding and cemita poblana.
What is Mexican Bolillo Bread?
Mexican Bolillo bread, often referred to simply as "Bolillo," is a traditional Mexican bread roll known for its distinctive characteristics.
The name "Bolillo" is derived from the Spanish word "bollo," which means "roll" or "bun."
These bread rolls are typically around 6-8 inches long and have an oval shape.
Bolillos are characterized by their crisp, golden-brown crust, which gives way to a tender and slightly chewy crumb on the inside.
In some regions, Bolillo is referred to as "Pan Francés," which means "French bread."
This name reflects the bread's French origins and its resemblance to French baguettes.
Why This Recipe Works?
- This bolillo recipe uses a few basic kitchen staples such as flour, water, yeast, salt, sugar, and a bit of olive oil.
- Clear, step-by-step instructions help both beginners and experienced bakers achieve their desired results.
- This traditional bread-making method results in a crusty outside and soft inside, like real Bolillo.
- Bolillo is a versatile bread that you can enjoy at any mealtime – breakfast, lunch, or dinner. You can use it to make sandwiches, serve with dips, or as a side for various dishes.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Strong white flour - It is also known as strong bread flour, is made from hard wheat varieties, and contains more gluten than other types of flour.
- Water - Use lukewarm water to help activate the yeast.
- Sugar - A small amount of sugar has multiple benefits. It nourishes the yeast, enhances bread flavor, gives a golden hue to the crust, and improves the crumb texture
- Salt - Salt is necessary for a steady and slow rise of the dough to develop the flavor of the bread.
- Fast-action dried yeast - You can substitute instant yeast with 10 grams of fresh yeast.
- Olive oil - It adds richness and flavor to the bolillo bread. You can also use canola oil, sunflower oil, or vegetable oil.
How to Make Mexican Bolillos?
Making this delicious Bolillo - Crusty Mexican Bread Rolls is pretty straightforward.
However, there are a few tips and tricks that you should follow to achieve the best results:
Prepare the Dough
In a small bowl, combine the dry yeast and sugar.
Add about 100 ml of tepid water (warm, but not too hot) to the yeast mixture.
Stir gently and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
In a large bowl, combine the strong white bread flour, olive oil, and salt.
Pour in the yeast mixture and the remaining warm water (200 ml).
Mix the ingredients in the bowl until they come together into a rough dough.
Transfer the dough to a lightly floured surface.
Knead the dough for about 10-15 minutes until it becomes smooth, elastic, and no longer sticky.
You can add a bit more flour if needed to prevent sticking.
Let the Dough Rise and Shape
Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a draft-free, warm place for about 1 to 1.5 hours, or until it has doubled in size.
Punch down the risen dough to deflate it.
Divide the dough into 6 equal pieces, approximately 135 grams each.
Use an electronic kitchen scale if you want your bread rolls to be the same size.
Let them rest for another 15-20 minutes, as it will make the shaping much easier.
To shape your bolillos, roll out a dough ball into a small circle, approximately 5 inches (12 cm) in diameter, on a lightly floured surface.
Fold it into a half-moon shape, then roll it into a log shape while gently pressing the sides to create an oval or rugby ball shape, similar to a traditional Bolillo.
Place the shaped Bolillos on a baking sheet lined with parchment paper.
Bake the Bolillo Rolls
Preheat your oven to 220°C (425°F).
Put a small oven-safe dish or container filled with water in the oven to generate steam.
This steam will give your bolillos a beautiful golden crust.
Cover the shaped bolillos with a damp cloth and let them rise for another 15-20 minutes while the oven preheats.
Before baking, make diagonal slashes on the top of each Bolillo with a very sharp knife.
Place the baking sheet in the preheated oven and bake for approximately 30-35 minutes, or until the Bolillos have a golden-brown crust and sound hollow when tapped on the bottom.
Allow the Bolillos to cool on a cooling rack for a few minutes before serving.
Top Tips From the Chef
- Baking is a science, so it's important to measure your ingredients accurately, especially the flour and yeast. Use a kitchen scale for precision.
- Ensure the water you use to activate the yeast is neither too hot nor too cold. It should be comfortably warm to the touch.
- Take your time kneading the dough. This helps develop the gluten, which is crucial for achieving the desired texture.
- Allow the dough to rise until it has doubled in size. This step is vital for the bread's texture and flavor development.
- When shaping the bolillos, roll them into oval shapes with slightly tapered ends. This traditional shape is characteristic of Bolillo.
- Before baking, make diagonal slashes on the top of each bolillo with a sharp knife or a bread scorer. This not only adds an appealing aesthetic but also helps with the bread's expansion during baking.
- Placing a container of water in the oven while baking creates steam, which contributes to a deliciously crispy crust while retaining a soft interior.
- After baking, allow the freshly baked bolillo rolls to cool on a wire rack.
Serving Suggestions
These perfect Bolillos are ideal for making traditional Mexican sandwiches known as "tortas."
Fill them with your favorite ingredients such as grilled meats, cheeses, avocado, and salsa for a hearty and satisfying meal.
Bolillos are a great side for soups like Vegan Roasted Butternut Squash Soup, Traditional French Onion Soup, Moroccan Harira Lamb and Chickpeas Soup, and Turkish Red Lentil Soup - Kirmizi Mercimek Corbasi.
Their crusty exterior is ideal for dipping into Baked Brie with Jam, Marry Me Chicken Recipe, or sopping up flavorful broths.
Enjoy Bolillos toasted with Turkish Kaymak and Rhubarb Jam for a simple and delicious breakfast.
Storage and Reheating Instructions
Storage
Bolillos are best enjoyed fresh on the day they are baked.
However, if you have leftovers, store them in an airtight bag or container at room temperature for up to 2-3 days.
Keep in mind that their crust may soften over time.
To extend their shelf life, you can freeze Bolillos.
Wrap each roll individually in plastic wrap and then place them in a freezer-safe bag or container.
They can be frozen for up to 2-3 months.
Thaw them at room temperature when you're ready to enjoy.
Reheating
Preheat your oven or toaster oven to around 350°F (175°C).
Place the Bolillos directly on the oven rack or on a baking sheet and heat for about 5-10 minutes or until they are warm and the crust becomes crispy again.
Recipe FAQs
While strong white bread flour is ideal for Bolillo because it contains more gluten, you can use all-purpose flour as a substitute.
Your Bolillos may have a slightly different texture, but they will still be delicious.
The key to a soft and fluffy interior in Bolillo bread is proper kneading and sufficient rising time.
Kneading the dough thoroughly develops the gluten, while allowing the dough to rise helps create the desired texture.
Yes, there are regional variations of Bolillo bread in Mexico, each with its unique characteristics. For example, the Bolillos made in Guadalajara for Torta Ahogada are typically shorter and denser than those found in other regions.
Related Recipes
For more delicious crusty homemade bread recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below, tag @cookingorgeous on Instagram, and hashtag it #cookingorgeous.
I hope you enjoy the process of making these Rustic Crusty Mexican Bolillo Bread Rolls as much as you enjoy eating them! 🙂
Bon appétit! / Afiyet olsun!
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Bolillo - Crusty Mexican Bread Rolls
Equipment
Ingredients
- 500 g strong white bread flour
- 7 g fast action dry yeast
- 9 g salt
- 1 teaspoon sugar
- 2 tablespoon olive oil
- 300 ml tepid water
Instructions
Preparing the Dough
- In a small bowl, combine the dry yeast and sugar.
- Add about 100 ml of tepid water (warm, but not too hot) to the yeast mixture.
- Stir gently and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
- 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 in the bowl until they come together into a rough dough.
- Transfer the dough to a lightly floured surface.
- Knead the dough for about 10-15 minutes until it becomes smooth, elastic, and no longer sticky. You can add a bit more flour if needed to prevent sticking.
Rising and Shaping
- Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm, draft-free place for about 1 to 1.5 hours, or until it has doubled in size.
- Punch down the risen dough to deflate it.
- Divide the dough into 6 equal portions, approximately 135 grams each. Use an electronic kitchen scale if you want your bread rolls to be the same size.
- Let them rest for another 15-20 minutes, as it will make the shaping much easier.
- To shape your bolillos, roll out a dough ball into a small circle, approximately 5 inches (12 cm) in diameter, on a lightly floured surface.
- Fold it into a half-moon shape, then roll it into a log shape while gently pressing the sides to create an oval or rugby ball shape, similar to a traditional Bolillo.
- Place the shaped Bolillos on a baking sheet lined with parchment paper.
Baking Bolillos
- Preheat your oven to 220°C (425°F).
- Put a small oven-safe dish or container filled with water in the oven to generate steam. This steam will give your bolillos a beautiful golden crust.
- Cover the shaped bolillos with a damp cloth and let them rise for another 15-20 minutes while the oven preheats.
- Before baking, make diagonal slashes on the top of each Bolillo with a sharp knife.
- Place the baking sheet in the preheated oven and bake for approximately 30-35 minutes, or until the Bolillos have a golden-brown crust and sound hollow when tapped on the bottom.
- Allow the Bolillos to cool on a wire rack for a few minutes before serving.
Video
Notes
- Baking is a science, so it's important to measure your ingredients accurately, especially the flour and yeast. Use a kitchen scale for precision.
- Ensure the water you use to activate the yeast is neither too hot nor too cold. It should be comfortably warm to the touch.
- Take your time kneading the dough. This helps develop the gluten, which is crucial for achieving the desired texture.
- Allow the dough to rise until it has doubled in size. This step is vital for the bread's texture and flavor development.
- When shaping the bolillos, roll them into oval shapes with slightly tapered ends. This traditional shape is characteristic of Bolillo.
- Before baking, make diagonal slashes on the top of each bolillo with a sharp knife or a bread scorer. This not only adds an appealing aesthetic but also helps with the bread's expansion during baking.
- Placing a container of water in the oven while baking creates steam, which contributes to a crispy crust.
- After baking, allow the bolillos to cool on a wire rack.
Nutrition
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