Bolillo Bread (Mexican Rolls) - Isabel Eats (2024)

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Real, authentic Mexican bolillos are so delicious and easy to make!

This was one of the first recipes I shared when I created Isabel Eats back in 2015. Since then, I’ve updated this recipe with clearer instructions and step-by-step photos to help you make this Mexican staple at home on the first try.

What is Bolillo Bread?

A bolillo [pronounced boh-lee-yoh] is Mexico’s version of a crusty white bread that’s oblong in shape and is eaten with just about everything!

It’s Mexico’s most popular bread and is used to make tortas, (sandwiches), molletes, or as a side roll to soak up all the wonderful chile sauces and soups!

The flavor is very similar to a french baguette, and the outside is crusty and chewy while the inside is soft and fluffy.

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Ingredients You’ll Need

• Flour: The recipe uses all-purpose flour, a staple in most kitchens.
• Yeast: This recipe uses active dry yeast, not fast-rising yeast.
• Sugar: You’ll need 1 tablespoon of granulated sugar to stir into the yeast mixture to help it bloom.
• Salt: 2 teaspoons of fine salt give the right amount of saltiness to the bolillos.
• Water: Use warm water to activate the yeast, making sure it stays between 110°F-115°F. If the water is too hot, it may kill the yeast.
• Oil: Vegetable oil is a good neutral tasting oil to use. Avocado or canola oil are great options.

How to make Bolillo BRead

Step 1: First, you’ll need to activate the yeast. Add the yeast to some warm water that’s between 110°F-115°F in temperature. I love using an instant-read thermometer for this. If you don’t have one, just make sure the water is warm to the touch but not hot.

Stir in the sugar to help the yeast bloom, loosely cover it with plastic wrap, and let it sit for 5 minutes. The yeast should be frothy and bubbly. If it’s not, discard and try again.

Step 2: In the bowl of a stand mixer (or a large bowl if you’re mixing this by hand), mix the flour and salt.

Then add the yeast mixture, remaining water, and oil. Using the dough hook attachment to mix it on medium-low speed for 6-8 minutes, until a dough ball is formed and is slightly tacky.

If the dough is too sticky, mix in 1 tablespoon of flour at a time until it’s smooth and no longer sticks to the sides.

Step 3: Place the dough in a greased bowl, loosely cover it with a kitchen towel, and allow it to rise for about 1-1 ½ hours until it’s doubled in size.

A trick I like to use is to preheat my oven for about a minute or so, turn it off, and then place the dough inside the oven where it’s very slightly warm but not hot.

Step 4: Once the dough has doubled in size, divide it evenly into 6 pieces.

Step 5: Next, shape the bolillo dough. Start by lightly flattening and stretching it into a triangle.

Then fold the outer end towards the middle and then flip the bolillo over and tuck it in. Lightly stretch both ends to make the dough shaped almost like a skinny football.

Step 6: Place the shaped bolillos on the prepared baking trays and lightly brush or spray them with oil to keep them moist. Cover and allow them to rise for an additional 45 minutes.

Step 7: About 15 minutes before the bolillos are finished rising, you’ll need to prepare the oven by getting it steamy and moist.

Fill a 9×13-inch baking dish with 10 cups of water and place it on the lowest rack in the oven to create a moist environment for the bolillos to get their signature light and fluffy interior and crisp outer crust.

Then preheat the oven to 425°F.

Step 7: Once the bolillos have finished rising and the oven is ready, make a quarter inch slit down the middle of each roll with a sharp knife or a bread scoring knife.

Bake for 30-35 minutes, until the outside is golden brown.

Helpful Tip

• Brushing or spraying the bolillos with oil during their second rise helps them retain their moisture and not dry out. You could also spray or brush them with water if you prefer, but you will need to do that 2 or 3 times while they’re resting since the water tends to dry out faster.

Ways to Eat Bolillos

Bolillos are very versatile and can be used in many different ways! Here are a few of my favorites:

• molletes
• capirotada (Mexican bread pudding)
• tortas (or sandwiches) like these tortas ahogadas
• torrejas
• as a side bread roll eaten with pozole, chile colorado, chile verde, carne adovada, and carnitas

Storing and Freezing

• To store, allow the bolillos to cool completely and then store in an airtight container or ziplock bag to keep them soft.
• To freeze, place cooled bolillos in a freezer safe bag and freeze for up to 3 months.

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