Easy Mexican Bolillos

July 12, 2022

These easy Mexican Bolillos are a staple in Mexican cuisine, and with good reason! They’re a fun-to-make, versatile bread roll with a baguette-like texture. Try them, and you’ll love them!

Bread rolls on a table, with a green cloth napkin.

Mexico’s Favorite Bread Roll: The Bolillo!

Have you ever eaten a bolillo? If you love Mexican food, then this is probably high on your list of favorites. Bolillos are eaten in Mexico with just about everything, whether to soak up the savory sauces in a main dish, or as the bread for a “torta” (lunchtime sandwich). Bolillos even make a great breakfast with a cup of strong cup of coffee or a Cafe Con Leche!

So what exactly is a bolillo? It’s essentially a cousin of the baguette. Bolillos are small, single-serving white bread rolls, soft on the inside and satisfyingly chewy on the outside. They’re super versatile, addictively delicious, and surprisingly simple to make! This recipe will show you how.

How Do You Pronounce Bolillos?

You might be wondering just how to pronounce “bolillo,” if you haven’t had these before! Well, “bolillo” is a Spanish word, so the double-l is pronounced roughly like an English “y.” Basically, the pronunciation should be “bo-li-yos.”

From top left: salt, yeast, water, vegetable oil, sugar, flour.

What is Bolillo Bread Made Of?

This beloved staple bread, like many famous recipes, is made with only the simplest ingredients. You probably already have them in your pantry and fridge! Let’s take a closer look.

Water: The water should be warm to the touch, but not hot. About body temperature, or slightly warmer, is fine. If the water is hot, it will kill the year instead of activating it.
Sugar: A small amount of granulated sugar adds a touch of sweetness and helps to feed the yeast.
Yeast: I use active dry yeast in this recipe.
Flour: All-purpose flour is great. You could also use bread flour, but you may need to add a little bit of additional water to keep the dough soft.
Oil: Vegetable oil is fine, or you can substitute your favorite oil.
Salt

How to Make Bolillos

Okay, let’s talk about the baking method! This is a typical baking technique, one that you’re probably familiar with if you enjoy baking your own bread and rolls. We’ll be mixing up a simple dough, and giving it two rises: shaped, and unshaped. From there, the bolillos go into the oven. Easy!

Yeast proofing in a bowl with warm water and sugar.

A blue mixing bowl with a rough dough in the bottom.

Making the Dough and the First Rise

Proof the Yeast. To make the dough, you’ll first need to proof the yeast. Combine the yeast in a large bowl with the water and the sugar, stirring to dissolve. Let this sit for 5 minutes, until frothy. If it doesn’t get frothy, the yeast is old, and you’ll need to start again with new yeast.
Make the Dough. To the frothy yeast mixture, add your flour, oil, and salt. Stir with a large spoon until it begins to come together, and then knead the dough, either in a stand mixer with a bread hook attachment, or by hand. Note: this is a very sticky dough, so I do not recommend kneading by hand. If you do, resist the temptation to add more flour, or your bolillos will be stiff!
Let the Dough Rise. Turn the dough out onto a floured surface. Dust your hands with flour, and knead the dough a little bit, just until all of the corners are tucked in and it forms a ball. Then transfer the dough to a bowl greased with cooking spray (or butter, or oil), and cover the bowl with a clean tea towel or plastic wrap. Let the dough rise for an hour or two, until it’s doubled in size.

A work surface with seven balls of dough, and one flat square of dough.

A work surface with several balls of dough and one flat square of dough with the upper corners folded toward the center.

Shape the Bolillos and The Second Rise

Shape the Bolillos. Once the dough has risen the first time, you’ll need to shape the bolillos. Line a baking sheet with parchment paper, and set it aside. Next, drizzle a little oil onto your clean countertop, and oil your hands as well. Turn the risen dough out onto the counter, and cut it into 8 equal pieces. Shape each piece into a ball, and then flatten each ball into a square shape. Fold the bolillo corners in so that they meet in the middle. Finally, start rolling up one side to meet the other, pinching the edges together, and pressing at the ends to make little balls or knobs.
Second Rise. Lay the shaped bolillos on your prepared baking sheet, leaving plenty of room between them so that they can spread and rise. Mist with cooking spray, cover with a tea towel, and let them rise for 20 – 30 minutes. Then use a sharp, serrated knife to slash the tos of the bolillos, scoring a line down the center. Let them continue to rise until they have finished doubling in size.

A work surface with balls of dough, and one square of dough with the corners all folded to the center, and the remaining upper and lower edges folded toward the center on top of the corners.

A work surface with balls of dough, and one oval-shaped piece of dough with knobby ends.

Baking the Bolillos

Bake. Ten minutes before you’re ready to bake the bolillos, preheat your oven to 425°F. Arrange a baking pan (a 9×13 inch metal pan works well) in the bottom of the oven. Once the oven has preheated, pour about three cups of water into that pan, and move the baking sheet with the bolillos to the upper rack. Bake for about 10 minutes, and then reduce the heat to 400°F and bake for about 10 minutes more.
Cool and Serve. Once the bolillos have turned a light golden color, with a good crust, take them out of the oven and let them cool for 5 – 10 minutes before serving.

Oval-shaped rolls of dough on a parchment-lined baking sheet. The rolls have slashed tops.

Baked bolillos with slashes in the tops and knobby ends.

Helpful Tips

Want to know more about baking your own bolillos? Great! Here are my top three tips for making the perfect Mexican bolillos, every time.

Understanding Rise Times: Have you ever noticed that sometimes your yeasted doughs rise much more quickly, and sometimes they take longer? The reason is that yeast is a living organism, and how quickly it acts depends on how warm your kitchen is, how fresh the yeast is, how humid the air is, and more! So your dough may take longer or shorter to rise. Just keep an eye on it!
Understanding Dough Volume: While most recipes call for letting the dough rise until “doubled,” that’s a loose term. Experienced bakers generally can tell when the dough is ready, but if you aren’t sure, try the “press test.” Press gently into the dough with one finger, about half an inch in. If the dough slowly rises back up where you pressed it, it’s not done rising yet. If the indentation remains, then the dough is done rising.
Water, Water, Everywhere! Make sure to include the pan of water in the bottom of the oven for this recipe—it’s essential for getting that delicious crust. If you want the bread to be even more crusty, spritz the bolillos with a light misting of water right before baking.

Bread rolls on a baking sheet. One roll has been broken open to show texture.

What to Eat with Bolillos

These are so versatile! You can serve bolillos toasted with butter, as a snack with coffee or milk, or use them as a refreshingly different sandwich roll. Want something more substantial? Then how about…

Saucy Chicken: Mexican Chicken Adobo is the perfect kind of saucy chicken dish to serve with bolillos!
Favorite Soup: Serve up a bowl of Black Bean Soup with bolillos for an easy, heartwarming dinner. Yum! They also go perfectly with this Slow Cooker Ham & Bean Soup.
Carnitas: They’re not just for tortillas! Hollow out your bolillos, and pile them high with Crispy Pork Carnitas and Corn Salsa. Seriously satisfying!
Torta: You can use them to make any flavor of torta you would enjoy!

Storing the Leftovers

Fresh, homemade bread is tricky to store without it drying out or going stale, but these guidelines will help it stay soft and delicious as long as possible!

Cool: Make sure that your bolillos are cooled down completely before storing.
Cover: Cover the bolillos fully! Air will dry them out, so wrapping each one in plastic wrap or putting them in zip-top bags, and pressing out all the air before sealing, is recommended.
Store: For the best results, store your bolillos at room temperature. You can reheat them in the oven to freshen them up a little bit before serving. They should last up to seven days.

Can I Freeze These?

Yes, you can! Wrapped tightly and store in a large storage bag, bolillos can be frozen for up to three months. Thaw in the refrigerator before reheating.

A side view of a row of bolillos on a platter.

More Easy Bread Recipes

Looking for some more delicious bread recipes? Here are a few of my favorites, both savory and sweet bread recipes:

Yield: 8 Rolls