Bolillo Rolls: Eat them with soup or as a delicious ham and cheese torta. (2024)

FAQs

How do you eat a bolillo roll? ›

These are great as sandwich rolls but are also good with butter and jam or cut to be used in French toast or bread pudding.

(Pronounced: mo-YEH-tehs.) One of the mornings I had been at the inn, the cooks had made molletes—a dish comprised of crusty rolls known as bolillos, split open and topped with salsa, refried beans and melted cheese. If you know me at all, you know this: refried beans are my comfort food.

The point is the texture – a good bolillo is really crispy on the outside – so that the crumbs go all over the place – and really soft and squishy on the inside – but not so soft and squishy that the dough sticks to the roof of your mouth.

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!

Once ready to enjoy your bread or roll, use your fingers to gently break off a piece. Use the butter spreader to spread a fine amount of butter on a single piece just before eating it. Repeat this pattern - Break, Butter, Eat - as you enjoy the bread.

A bolillo (Spanish pronunciation: [boˈliʝo]) (in Mexico) or pan francés (in Central America) (meaning "French bread") is a type of savory bread made in Mexico and Central America.

1 roll of bolillo rolls (Food City) contains 210 Calories. The macronutrient breakdown is 88% carbs, 0% fat, and 12% protein. This is a good source of calcium (338% of your Daily Value).

Bolillo roll dough. ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), WATER, YEAST, CONTAINS LESS THAN 2% OF THE FOLLOWING: SUGAR, SALT, CARRAGEENAN, DATEM, DEXTROSE, ASCORBIC ACID, ENZYMES.

This bread is also known as “Pan Francés”; the French baguette recipe was transformed in Mexico and became ours as the “bolillo”. It is also known as “Birote” and “pan blanco” in some areas of the country.

Bolillos are best fresh. Store leftover cooled bolillos in an airtight container for up to three days. Bolillos can be frozen, too. Let them cool completely and then tightly wrap each roll with plastic wrap.

What do Mexicans call bread? ›

el pan. Hear how a local says it.

Bolillos are crusty, football-shaped Mexican bread rolls that are perfect for tortas or just about any kind of sandwich, or even to dunk into a soup or stew.

You can also wrap rolls tightly in plastic wrap and store them in the freezer for up to 3 months. Defrosted or day-old bolillos can be refreshed by spraying them with water and warming them in a 350-degree oven.

These white bolillos are inspired by the traditional Mexican roll that features a crunchy crust and a soft, pillowy middle. This type of bread is perfect for making tortas or enjoying alongside favorites like pozole and mole.

Slice each bolillo roll in half, lengthwise. Spray each half with cooking spray and lightly toast on a griddle.

As tradition says: When you get scared, you eat a bolillo and it's gone,” Aniceto Antonio, Café de Raíz's chef said in one of the most shared videos.