The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bolillos Recipe?

jaydean2's picture

Bolillos Recipe?

Does anyone have a recipe for Bolillos, a hard roll made in Mexico?  It has a crisp crust and a soft interior.  Thanks...Jay.

beanfromex's picture

 I was given this recipe, but have never tried it.  It may be a good starting point.

 Suerte ( good luck) 


 For 20 bolillos, you'll need:

* 8 1/2 cups flour
* 2 teaspoons salt
* 2 teaspoons sugar
* 1 oz.fresh yeast
* 2 1/2 cups water


Crumble the yeast into 1/4 cup warm water (85º F) to dissolve.

Mix the flour, salt and sugar in a large mixing bowl.

Make a well in the center of these ingredients, pour in the dissolved
yeast and the water, and stir the mixture thoroughly, but do not knead.

Cover it with a damp cloth and let it sit in a warm place for about
two hours. Punch down the dough and knead it very well on a floured board.

Roll it, still kneading, into 20 equally-sized balls.

Brush them with vegetable oil, dust with flour, and flatten them with
your hand into oblongs (football shapes.)

The easiest way to score them is in the telera form, making two light
indentations (use a narrow dowel or the edge of a very dull knife)
running lengthwise down the "football." This will form three sections.
Do not score too deeply.

Place the rolls on baking sheets, cover them and set them in a warm
place until they are somewhat less than doubled in bulk.

Bake them in a preheated 360º oven until they are golden brown, about
30 minutes. Oven thermometers vary in their accuracy, so start
checking the rolls after about 20 minutes. They should be crispy
outside, soft within.