Bolillos (Mexican bread roll)

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Bolillos, commonly found in Mexico, are great for sandwiches. This recipe uses extra yeast, to make them a quick bake!

Prep Time: 35 min

Cook time: 10 min

Yield: 6 rolls

Ingredients

• 3 3/4 cups all-purpose flour

• 2 tbsp yeast

• 1 1/4 cups warm water

• 1/4 cup canola oil

• 3 tbsp sugar

• 1 egg

• 1 1/2 tsp salt

  
  

Directions

1. Add 2 tbsp yeast to 1 1/4 cups of warm water. Add 3 tbsp of sugar and 1/4 cup oil. Let sit for 5-10 mins.

2. Add 3 3/4 cups flour, 1 1/2 teaspoons salt, and 1 egg. Mix as much as you can with a spoon and then turn onto a work surface. Knead with your hands until you have a smooth ball of dough. You'll need to add extra flour if it's sticking to your hands.

3. Divide into eight equal parts. Roll into balls, and flatten into oval-shaped discs.  

4. Pull 1/4 of the disk towards you, fold up and seal. Now pull that part towards you and seal again. Continue until you have a tube of dough. Give a quick roll while putting pressure on the ends to get the traditional bolillo shape (see the picture above).

5. Cover and let rise for 10-30 mins. Using a serrated knife, cut a lengthwise 1/4 inch deep slit on the bolillos just before baking. 

6. Bake for 8-12 minutes at 425F until lightly browned and let cool on counter.

   
   

Zhuzh it up!

• We used these bolillos to make molletes (open-faced sandwiches with refried beans, cheese and pico de gallo).

This amazing recipe was found on mexicanplease.com