Mexican Bolillos: Crusty Rolls Recipe

I perfected my Bolillo Recipe, yielding bakery-quality rolls with a perfectly golden, crunchy crust and a chewy, fluffy interior that will make you rethink store-bought bread.

I still get a little giddy when I pull bolillos from the oven. They look simple but hide tricks that make the crust sing and the crumb chewy, soft and a little pillowy.

With nothing more than all purpose flour and active dry yeast with a few simple steps, you can stop buying bakery rolls. And I love the way the crust cracks, the way crumbs stick to your fingers and the way they make simple meals feel fancier.

Call it Crusty Rolls if you want, but trust me these will disappear fast, and you’ll be searching for excuses to make more.

Ingredients

• All purpose flour: Main carbs, some protein, gives structure and chew, lacks whole grain.
• Active dry yeast: Ferments sugars, makes air pockets and flavor, adds trace nutrients.
• Warm water: Hydrates flour, activates yeast, no calories or nutrients itself.
• Sugar: Feeds yeast, tiny sweetness, adds browning and crust color.
• Salt: Enhances flavor, strengthens dough, essential but use sparingly for health.
• Oil or lard: Adds fat for tenderness, richer flavor with lard, adds calories.
• Semolina or cornmeal: Dusting gives crunchy base and stops sticking, slight corn flavor.

Ingredient Quantities

• 4 cups (500 g) all purpose flour plus extra for dusting
• 1 1/4 cups (300 ml) warm water
• 2 1/4 teaspoons active dry yeast (one 7 g packet)
• 1 tablespoon granulated sugar
• 2 teaspoons fine salt
• 2 tablespoons vegetable oil or melted lard
• 1 large egg beaten with 1 tablespoon water for egg wash optional
• Semolina or cornmeal for dusting baking sheet optional

How to Make this

1. Warm 1 1/4 cups (300 ml) water to about 105 to 115 F, stir in 1 tablespoon sugar and 2 1/4 teaspoons active dry yeast, let sit 5 to 10 minutes until foamy.

2. In a large bowl mix 4 cups (500 g) all purpose flour with 2 teaspoons fine salt, make a well and pour in the yeast mixture and 2 tablespoons vegetable oil or melted lard, stir until a shaggy dough forms.

3. Knead by hand about 8 to 10 minutes or in a stand mixer 5 to 7 minutes, until the dough is smooth and elastic; add a tiny dusting of flour only if it’s unbearably sticky, dont overdo it.

4. Put dough in a lightly oiled bowl, cover with a damp towel or plastic wrap and let rise in a warm place 1 to 1 1/2 hours or until doubled.

5. Punch dough down, divide into 8 equal pieces, shape each into an oval by flattening, folding the long sides to the center and rolling to make a tight, slightly tapered roll with a smooth seam.

6. Dust a baking sheet with semolina or cornmeal if using, place rolls seam side down, cover with a towel and proof 40 to 60 minutes until puffy and nearly doubled.

7. Preheat oven to 425 F with a shallow pan on the bottom rack for steam. Right before baking score each roll lengthwise with a sharp blade about 1/4 to 1/2 inch deep, brush with beaten egg and 1 tablespoon water if you want a shiny crust, or skip the egg for a more rustic look.

8. Place the tray with rolls on the middle rack, carefully pour a cup of hot water into the shallow pan to create steam or mist the oven quickly with water, close oven and bake 18 to 22 minutes until deep golden and crisp.

9. Cool on a wire rack at least 10 minutes so the crumb sets. Serve same day for best texture, or freeze cooled rolls and reheat in a 350 F oven for about 8 to 10 minutes when needed.

Equipment Needed

1. Digital kitchen scale or measuring cups and spoons (to portion flour, water, yeast, sugar)
2. Instant read thermometer (so the water hits about 105 to 115 F)
3. Large mixing bowl
4. Wooden spoon or rubber spatula (for stirring the shaggy dough)
5. Stand mixer with dough hook or just your hands for kneading
6. Dough scraper or bench scraper (great for dividing and shaping)
7. Baking sheet (dust with semolina or cornmeal if you like)
8. Sharp blade, lame, or razor for scoring the rolls
9. Pastry brush (for egg wash if you want a shiny crust)
10. Shallow ovenproof pan for steam and a wire cooling rack for resting the rolls

FAQ

Mexican Bolillos: Crusty Rolls Recipe Substitutions and Variations

• All purpose flour: Swap in bread flour 1 to 1. You get a stronger gluten structure and chewier crumb, you might need a tablespoon more water.
• Active dry yeast: Replace with instant yeast 1 to 1, mix straight into the flour no proofing needed. If using fresh yeast use about three times the weight.
• Vegetable oil or melted lard: Melted butter gives richer flavor and a softer crumb, use same amount; olive oil works too but will change the taste.
• Egg wash: Brush with milk or just water for a lighter, less shiny crust, or use beaten milk for a softer finish.

Pro Tips

1) Proof your yeast like a boss, don’t guess. warm water should feel warm not hot, if the yeast doesnt foam in 10 minutes toss it and start over, otherwise you might bake dense rolls. using a quick thermometer helps, but your wrist test works fine too.

2) Resist adding flour while kneading, sticky dough is normal. instead of dumping more flour, oil your hands and the counter a little, or use the slap-and-fold method till it cleans the bowl. check the windowpane test to know when it’s elastic enough.

3) Build surface tension when shaping so the rolls spring up not spread. pull each piece toward you on the counter to make a tight outer skin, pinch the seam good and set seam-side down to proof. score shallowly and don’t overdo the egg wash or you’ll burn the tops faster.

4) For crust and freshness tricks: preheat a shallow pan and pour hot water in at bake time for instant steam, or toss in a few ice cubes if you want less drama, but be careful of splatter. cool completely before freezing, then reheat in a 350 F oven with a quick spritz of water for 8 to 10 minutes to bring back the crust.