I lmade the Mexican Bolillo recipe in a neighborhood cooking class during my recent visit to Mexico. Bolillos are soft crusty rolls often used for sandwiches or paired with other dishes. The class taught how to make bread, from selecting ingredients to baking rolls.
The experience started by visiting a local market to get the ingredients needed. The market featured fresh produce such as ripe tomatoes, onions, cilantro and various chili peppers. Fresh ingredients are key to making bolillo bread.
In the cooking class, the instructor showed how each part of bread was made. It called for blending flour, yeast, water, and salt to create a dough which was kneaded till firm and flexible. The dough was permitted to rise till double in size, then split into portions, rolled and left to rise once again. The assembled rolls were then baked until golden brown – crusty on one side and soft on the inside.
A major component of the class was the emphasis on balance of ingredients and proper fermentation. Flour, yeast, water, and salt create a foundation for bread. The fermentation gives the dough flavor and texture, and the baking provides the desired crust and crumb.
The cooking class explained the components of bolillo bread and the techniques for making this traditional Mexican bread.
Makes 8 (7-inch bolillos ) or 16 mini-bolillos (5-inch long)
Prep time: 4 minutes – Process: 45 min – Resting time: 3 hr 30 min
Ingredients For the Mexican Bolillo Recipe
Bread Flour
Salt
Yeast
Water
Sugar
Cooking Oil
Cooking Instructions For the Mexican Bolillo Recipe
Mix the flour and salt together in a medium-sized bowl. Put the yeast in the middle of the well. Add some of the water to the yeast and mix it with a fork or your fingers until it’s all mixed in. Then add the sugar and mix some more. Mix it in the bowl with your hands after adding the rest of the water.
Place the dough on a clean surface and use one hand to mix it while the other hand pushes the flour around with the bench scraper. Do this only until all the ingredients are combined; do not mix it any further. It will take five minutes.
Make a ball. This ball will feel and look very rough and lumpy. Place it in a medium-sized bowl that has been greased and cover it with plastic wrap or a damp towel. Leave it somewhere warm and out of the drafts to grow until it’s twice as big. Things like weather and humidity can make this take anywhere from one to two hours.
Take the dough out of the bowl and put it on a clean surface that has been lightly floured. A few light punches and kneads should be enough to make it roll or form a ball. Cut it into 8 pieces for 7-inch bolillos or 16 pieces for mini-bolillos. Cover each piece, roll it into a ball, and set it aside for 20 minutes. With this, the dough will be able to stretch.
Roll out some flour on a clean surface and begin making the bolillos. Flip over one ball of dough and start rolling it tight with your fingers (see video above). Keep rolling as you fold the sides toward the middle. Then, about half an inch from the sides, use your pinky fingers to push and roll at the same time to make the bolillo’s ends round.
Then, touch the middle of the dough with your fingers and press it down a little. Put them on a baking sheet that hasn’t been greased and do it again. Lay them out and let them rest until they double in size. You can cover them loosely with plastic wrap or a light kitchen towel. Things like weather and humidity can make this take anywhere from one to two hours.
Once they have doubled in size, pre-heat the oven at 450 °F (230 °C) and place the small baking sheet (or oven-proof container) with water in the lower rack of the oven. Right before baking, sprinkle a little bit of flour on top of the bolillos, and, using a very sharp knife or razor and holding it at a 45-degree angle, make a long cut from one side to the other.
I like cutting with a sharpened knife. Finally, lightly spray them with water before putting them in the oven. This is important, the water on top and the warm water in the baking sheet already in the oven will create steam which will make that beautiful crust on the bolillo.
Put it in the oven and bake for 20 to 22 minutes, or until both sides are golden brown. Take them out of the oven and immediately transfer to a cooling rack.
Helpful Suggestions For the Mexican Bolillo Recipe
To achieve authentic Mexican bolillos with a crisp crust and soft interior, precise techniques are essential. Begin by using bread flour, which has a higher protein content than all-purpose flour, to develop the necessary gluten structure for the desired texture. When preparing the dough, ensure that the water temperature is around 110°F (43°C) to activate the yeast effectively without risking deactivation due to excessive heat.
Knead the dough thoroughly for at least 20 minutes to develop elasticity, which contributes to the bread’s structure and chewiness. After kneading, allow the dough to rise until it doubles in size; this typically takes 25 to 50 minutes, depending on room temperature. Shaping the bolillos correctly is crucial: divide the dough into equal portions and form each into an oval shape, making a shallow incision along the top to facilitate proper expansion during baking.
Creating steam in the oven is vital for developing the characteristic crust; placing a pan of hot water on the lower rack during baking can achieve this effect. Bake the bolillos at a high temperature, around 450°F (230°C), for approximately 15 minutes, ensuring they are golden brown and sound hollow when tapped, indicating they are fully baked.
Storage Instructions For the Mexican Bolillo Recipe
To maintain the freshness of Mexican bolillos, proper storage is essential. Once the bolillos have cooled to room temperature, place them in an airtight container or a resealable plastic bag to prevent exposure to air, which can cause staleness. Store the container at room temperature, away from direct sunlight and moisture, to preserve the crust’s texture and the interior’s softness. Under these conditions, bolillos can remain fresh for up to two to three days.
For extended storage, freezing is effective. Wrap each bolillo individually in plastic wrap or aluminum foil to protect against freezer burn, then place them in a freezer-safe bag or container. Frozen bolillos can be stored for up to three months without significant loss of quality. When ready to consume, thaw the bolillos at room temperature, then reheat them in a preheated oven at 350°F (175°C) for about 10 minutes to restore their crustiness. Avoid storing bolillos in the refrigerator, as the cool temperature can cause the bread to become stale more quickly due to starch retrogradation.
FAQ For the Mexican Bolillo Recipe
Question: What ingredients are essential for a Mexican Bolillo recipe?
A: A Mexican Bolillo recipe typically requires bread flour, active dry yeast, sugar, salt, and warm water. These basic ingredients combine to create the traditional Mexican bread roll known for its crusty exterior and soft interior.
Question: How long should I knead the dough in a Mexican Bolillo recipe?
A: In a Mexican Bolillo recipe, it is recommended to knead the dough for at least 20 minutes. This extended kneading develops the gluten structure, resulting in the desired elasticity and texture of the bolillos.
Question: What is the ideal baking temperature for a Mexican Bolillo recipe?
A: The ideal baking temperature for a Mexican Bolillo recipe is 450°F (230°C). Baking at this high temperature helps achieve the characteristic crusty exterior while keeping the inside soft and fluffy.
Question: How can I create steam in the oven for a Mexican Bolillo recipe?
A: To create steam in the oven for a Mexican Bolillo recipe, place a pan of hot water on the lower rack during baking. The steam generated contributes to the development of a crisp crust on the bolillos.
Question: What is the recommended storage method for leftover bolillos from a Mexican Bolillo recipe?
A: Leftover bolillos from a Mexican Bolillo recipe should be stored in an airtight container or resealable plastic bag at room temperature. This method helps maintain their freshness for up to two to three days. For longer storage, consider freezing the bolillos.
Great Mexican Bolillo Recipe
Ingredients
- 3 1/2 cups Flour for bread making
- 2 tsp Salt
- 2 tsp Yeast active
- 1 1/3 cups Water lukewarm
- 1 tsp Sugar
- 1/4 Cup Cooking Oil
Instructions
- Mix the flour and salt together in a medium-sized bowl. Put the yeast in the middle of the well. Add some of the water to the yeast and mix it with a fork or your fingers until it's all mixed in. Then add the sugar and mix some more. Mix it in the bowl with your hands after adding the rest of the water.
- Place the dough on a clean surface and use one hand to mix it while the other hand pushes the flour around with the bench scraper. Do this only until all the ingredients are combined; do not mix it any further. It will take five minutes.
- Make a ball. This ball will feel and look very rough and lumpy. Place it in a medium-sized bowl that has been greased and cover it with plastic wrap or a damp towel. Leave it somewhere warm and out of the drafts to grow until it's twice as big. Things like weather and humidity can make this take anywhere from one to two hours.
- Take the dough out of the bowl and put it on a clean surface that has been lightly floured. A few light punches and kneads should be enough to make it roll or form a ball. Cut it into 8 pieces for 7-inch bolillos or 16 pieces for mini-bolillos. Cover each piece, roll it into a ball, and set it aside for 20 minutes. With this, the dough will be able to stretch.
- Roll out some flour on a clean surface and begin making the bolillos. Flip over one ball of dough and start rolling it tight with your fingers (see video above). Keep rolling as you fold the sides toward the middle. Then, about half an inch from the sides, use your pinky fingers to push and roll at the same time to make the bolillo's ends round.
- Then, touch the middle of the dough with your fingers and press it down a little. Put them on a baking sheet that hasn't been greased and do it again. Lay them out and let them rest until they double in size. You can cover them loosely with plastic wrap or a light kitchen towel. Things like weather and humidity can make this take anywhere from one to two hours.
- Once they have doubled in size, pre-heat the oven at 450 °F (230 °C) and place the small baking sheet (or oven-proof container) with water in the lower rack of the oven. Right before baking, sprinkle a little bit of flour on top of the bolillos, and, using a very sharp knife or razor and holding it at a 45-degree angle, make a long cut from one side to the other. I like cutting with a sharpened knife. Finally, lightly spray them with water before putting them in the oven. This is important, the water on top and the warm water in the baking sheet already in the oven will create steam which will make that beautiful crust on the bolillo.
- Put it in the oven and bake for 20 to 22 minutes, or until both sides are golden brown. Take them out of the oven and immediately transfer to a cooling rack.
1 comment
These were nice rolls.