After countless trials I perfected a Bolillo Recipe that matches bakery results at home, and one unexpected technique is the secret that made it a keeper.

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I can’t stop thinking about this Bolillo Recipe. When I tear one open the crumb is soft and fluffy and the crust gets that perfect crack, ideal for a torta that falls apart as you eat it.

I used simple things like all purpose flour and warm water, but the result tastes like something secret even though its just everyday pantry stuff. I won’t lie, the first time i messed up the shaping and they still came out unbelievable.

If you like bread that feels slightly rustic but not fussy, these are the ones that will make you rethink store bought rolls.

Ingredients

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All purpose flour: the backbone, gives structure and carbs, makes crust and soft crumb.
Warm water: wakes yeast, hydrates flour no flavor just helps rise faster than cold.
Whole milk: adds fat, gives tenderness and richer taste, helps browning and softer crumb.
Active dry yeast: the leavening agent, eats sugars, produces gas for airy texture and flavor.
Granulated sugar: feeds yeast a bit, tiny sweetness, helps crust brown and improves flavor balance.
Unsalted butter: adds richness, tenderizes crumb, helps flavor, you can swap for oil if needed.

Ingredient Quantities

4 cups (500 g) all purpose flour

1 1/4 cups (300 ml) warm water

1/2 cup (120 ml) whole milk warmed

2 1/4 tsp (7 g) active dry yeast (1 packet)

1 tbsp (12 g) granulated sugar

2 tsp (10 g) fine sea salt

3 tbsp (42 g) unsalted butter softend

1 tbsp (15 ml) vegetable oil

1 large egg (for egg wash, optional)

Extra flour for dusting, about 1/4 cup (30 g)

How to Make this

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1. Warm the water and the milk to about 100 to 110°F (38 to 43°C), mix them together in a small bowl, stir in the sugar and then sprinkle the 2 1/4 tsp active dry yeast on top; let sit 5 to 10 minutes until foamy. Don’t add salt here or it can slow the yeast.

2. In a large bowl combine the 4 cups all purpose flour and the 2 tsp fine sea salt, add the 3 tbsp softened unsalted butter and 1 tbsp vegetable oil, then pour in the yeast mixture and stir until a shaggy dough forms. Use a wooden spoon or your hands, either works.

3. Turn the dough onto a lightly floured surface (use the extra flour) and knead about 8 to 10 minutes until smooth and elastic, or knead in a stand mixer with a dough hook about 6 to 8 minutes. If the dough is very sticky add flour a tablespoon at a time, but don’t overdo it or the rolls get heavy.

4. Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours. This is important for the fluffy inside.

5. Punch down the dough, divide into 8 equal pieces (for sandwich sized bolillos) and dust them with a little extra flour so they don’t stick.

6. Shape each piece into an oblong roll: flatten into a rectangle, roll tightly from one short end to the other, pinch the seams and tuck them under so the seam is on the bottom. Place seam side down on a parchment lined baking sheet, leave some room between rolls.

7. Cover the shaped rolls with a towel and let proof again until puffy, about 30 to 45 minutes while you preheat the oven to 450°F (230°C). If you want shiny crust whisk the large egg with 1 tbsp water and brush lightly just before baking.

8. Right before baking score each roll lengthwise with a very sharp knife or lame to help them open, put a shallow pan or tray on the bottom rack and pour boiling water into it or throw a few ice cubes in just as you close the door to create steam, then quickly slide the rolls in and bake 18 to 22 minutes until golden and sounding hollow when tapped.

9. Remove bolillos to a cooling rack and let cool at least 15 to 20 minutes before slicing for tortas. For extra soft insides brush warm rolls with a little melted butter, for extra crusty leave them plain and they will crisp up as they cool.

Equipment Needed

1. Small bowl for warming water and proofing the yeast
2. Large mixing bowl for the dough
3. Measuring cups and spoons
4. Instant read thermometer to check 100 to 110°F
5. Wooden spoon or sturdy spatula or your hands for mixing
6. Stand mixer with dough hook for optional kneading
7. Bench scraper or dough scraper for dividing and handling
8. Baking sheet lined with parchment paper
9. Very sharp knife or lame for scoring, plus a pastry brush
10. Shallow ovenproof pan or tray for steam and a cooling rack

FAQ

Q: How do I know the yeast is alive? A: Mix the yeast with a little warm water and the tablespoon of sugar, wait 5 to 10 minutes. If it gets foamy and bubbly it's alive. If nothing happens toss it and use fresh yeast, dont risk flat rolls.

Q: What temperature should the liquids be? A: Aim for about 105 to 110°F (40 to 43°C). Warm to the touch, not hot. Too hot will kill the yeast, too cool and rise will be slow.

Q: How do I get that thin, crisp crust and soft inside? A: Use steam in the first 8 to 10 minutes of baking — place a shallow pan of hot water on the oven floor or spray the oven walls quickly once you close the door. Also score the rolls shallowly so they expand properly. Bake hot so crust sets fast and crumb stays tender.

Q: Can I swap bread flour or instant yeast? A: Yes. Bread flour gives a slightly chewier, taller crumb. Instant yeast works too, but if you use it you can mix it straight into the flour and skip proofing; you might use a touch less though. Both swaps are fine but results change a bit.

Q: How long should I proof and how do I know they're ready to bake? A: First rise about 1 hour or until doubled, then shape and proof 30 to 45 minutes until puffy. Do the poke test: press lightly, if the dough springs back slowly and leaves a slight dent it's ready.

Q: How long do bolillos keep and can I freeze them? A: At room temp use in 1 to 2 days stored in a paper bag for best crust. To keep longer freeze fully cooled rolls wrapped tight, up to 2 months. Refresh from frozen in a hot oven for 5 to 10 minutes to revive crust and crumb.

Bolillos Recipe Substitutions and Variations

All purpose flour: use bread flour instead for a chewier, crisper crust. Keep the same weight (500 g), but you might need 1 to 2 tbsp more water if the dough feels tight. You can also swap up to 25% (about 125 g) with whole wheat for flavor, just add a touch more water.
Whole milk: swap with 2% milk or unsweetened soy milk cup for cup. For extra richness use evaporated milk diluted 1:1 with water, it keeps the same mouthfeel but tastes a bit different, so don’t worry if it’s slightly tangy.
Unsalted butter: replace with softened vegetable shortening in equal weight (about 42 g) for a tender crumb, or use olive oil 3 tbsp for a softer, slightly savory loaf. If using oil mix it straight in, no creaming needed.
Active dry yeast (7 g): use instant yeast at about 25% less by weight, roughly 5.5 g (around 1 3/4 tsp). Stir instant into the flour and you can skip the proofing step, but keep the same rise times and temp.

Pro Tips

– Always check your liquids with a thermometer, 100 to 110°F is the sweet spot. If the yeast doesnt get foamy after 10 minutes, your water was either too cold or too hot, try again, too-hot will kill the yeast so be careful.

– Dont overflour while kneading, a slightly tacky dough makes lighter rolls. If it feels way too sticky, wet your hands or oil them instead of adding a bunch more flour, and use the windowpane test to know when it’s kneaded enough.

– Create real steam in the oven and score the rolls confidently, that gives better oven spring and a nicer crust. Tossing a few ice cubes or pouring boiling water into a hot pan works fine, just close the door fast so you don’t lose the steam.

– Let the rolls cool fully before slicing or they’ll turn gummy inside, but if you want them extra soft brush with melted butter while still warm. For make-ahead convenience you can freeze cooled rolls wrapped tight, then reheat in a hot oven with a little steam for a few minutes.