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Video recipe

About this recipe

✨

Recipe highlight

Why you’ll love it

Crackly golden crust outside, soft cloud-like crumb inside — these Mexican bakery rolls are made for tearing open while still warm. 🥖🔥

Ingredients

• Dough 🥖
• 🌾 500 g bread flour (4 cups / 17.6 oz) gluten
• 💧 335 ml lukewarm water, 35–38°C (1⅓ cups + 1 tbsp / 11.3 fl oz)
• 🦠 7 g instant yeast (2¼ tsp / 0.25 oz)
• 🍬 8 g granulated sugar (2 tsp / 0.28 oz)
• 🧂 10 g fine sea salt (1¾ tsp / 0.35 oz)
• 🫒 10 ml neutral oil or melted lard (2 tsp / 0.34 fl oz)
• For shaping 🌾
• 🌾 20 g flour for dusting (about 2 tbsp / 0.7 oz) gluten
• 💧 Water for misting
• For steam 💨
• 💧 250 ml boiling water (1 cup / 8.5 fl oz)

Preparation

• 1 Activate the dough 🦠 Place the lukewarm water, yeast and sugar in a large mixing bowl. Stir briefly and leave for 5 minutes. The mixture does not need to become extremely foamy, but the yeast should begin to smell active and fresh.
• 2 Add the flour 🌾 Add the bread flour and mix until no dry flour remains. Cover and let the rough dough rest for 15 minutes. This short rest allows the flour to hydrate before kneading.
• 3 Add salt and fat 🧂 Add the salt and oil or melted lard. Knead inside the bowl until everything is incorporated.
• 4 Knead until elastic ✨ Transfer the dough to a lightly floured surface. Knead for 8–10 minutes until smooth, elastic and slightly tacky. The dough should stretch without tearing immediately when gently pulled.
• 5 First rise ⏳ Shape the dough into a ball and place it in a lightly greased bowl. Cover and leave in a warm place for 60–75 minutes, until approximately doubled in volume.
• 6 Divide the dough ⚖️ Turn the dough onto the work surface and gently press out large gas pockets. Divide into 8 equal pieces, approximately 105 g each. Shape each piece into a loose ball. Cover and rest for 10 minutes.
• 7 Shape the bolillos 🥖 Flatten one dough ball gently into a small oval. Fold the upper third toward the center, then fold the lower third over it. Pinch the seam closed. Roll gently beneath your palms into an oval approximately 15 cm long, applying slightly more pressure near the ends to create the traditional tapered points. Repeat with the remaining dough.
• 8 Final proof 🌿 Arrange the shaped rolls seam-side down on a parchment-lined baking tray. Cover loosely and proof for 35–45 minutes. They should become noticeably lighter and puffier without completely doubling.
• 9 Prepare the oven 🔥 Preheat the oven to 230°C (445°F). Place an empty metal baking tray on the lowest rack while the oven heats. This tray will be used to create steam.
• 10 Score and steam 💨 Mist the bolillos lightly with water. Using a very sharp blade, make one long shallow cut down the center of each roll. Place the bread tray in the oven. Immediately pour the boiling water into the preheated lower tray and close the oven door. Bake with steam for 10 minutes.
• 11 Finish the bake 🥖 Carefully remove the steam tray. Continue baking for another 8–12 minutes until the bolillos are deep golden brown and sound hollow when tapped underneath. Transfer to a wire rack and cool for at least 20 minutes before slicing.

Timing details

Nutrition

Estimated values per serving.

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