Mexican Bolillo bread is a delicious variation of a baguette. With a crunchy crust and soft, fluffy center, this homemade bread has an addictive blend of textures you’ll love. This savory bread will have you making it over and over again to enjoy the perfection of freshly baked goodness.
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What is Bolillo Bread?
Bolillo bread is a variation on a baguette made in Mexico and some parts of Central America. Traditionally, people often bake this bread in a stone oven.
Pronounced as bow·lee·ow
Like a baguette, it has a crunchy crust and soft interior. However, it is often shorter, wider and oval shaped whereas a baguette tends to be long and skinny.
The bread itself has a savory, mild flavor similar to a baguette. There are some variations of the bolillo recipe that do have a sweeter flavor.
Why you will love this bread
If you love a good loaf of fresh bread or a crusty baguette, you’ll adore our homemade bolillo bread.
This bread has a delightfully crusty exterior and a soft, pillowy interior that makes it perfect for enjoying fresh out of the oven on its own or dunked into your favorite sauce or soup.
Ingredients you’ll need
When you are ready to make the best bolillo bread, you’ll need to get the following ingredients:
- All-purpose flour - You can use bread flour, but you will likely need more water.
- Instant or active dry yeast
- Salt
- Sugar
- Oil - Any light oil like canola or extra virgin olive oil will work.
- Water, lukewarm + few tablespoon if needed
Step By Step Instructions
Making this bread isn’t hard to do. Let’s break the bolillo recipe into a few parts:
- Making the dough
- Proofing the dough
- Shaping the loaves
- Baking the bread
Making the dough
- Start by making your dough. To do this, add the dry ingredients and oil to the bowl of your stand mixer and whisk on low until well combined.
- Then, add the hot tap water.
- Next, attach the dough hook to the stand mixer and knead the dough for at least 10 minutes on low.
Proofing the dough
- Now it’s time to proof the dough. We love doing this in the Instant Pot by putting the dough in the pot liner. Then cover it with the lid and press the yogurt button. Leave the dough in the Pot for 60 minutes or until the dough has doubled in size.
- When your dough has doubled in size, dust a flat surface with a little flour and kneed the dough on the floured surface by hand for a few more minutes.
Shaping the dough
- Now form dough into a flat circle and cut it into 8 equal portions using a sharp knife.
- Then, roll into individual balls inside the palm of your hands before shaping the bolillos into football shapes. Next, place the shaped dough on a baking sheet. Finally, brush a little more oil on top of bolillos, cover with dish towel, and let rise for 30 minutes.
Baking the bread
- Now, preheat the oven to 425º. To create moisture in the oven, put about 1 1/2 cups water in an oven safe dish, and place it on the bottom oven rack.
- Just before placing bolillos in the oven, cut a slit across the top to create an exhaust for the steam. Spray the tops with water and put on them on the middle oven rack.
- When you first place them in, let them bake at 425º for 10 minutes, then lower the temperature to 350º , spray with water again, and then let them bake for 10 minutes or until they are golden brown. The total bake time should be between 20 to 25 minutes.
- When bolillos are done, they will be crusty on the outside and soft in the middle. They will also be a nice golden brown.
They are perfect for soups, stews, sandwiches, as a snack, or with any meal. Enjoy!
Pro tips and tricks
Making bolillo bread is not a complicated recipe. But if you need some extra guidance, use these tips and tricks to make the best bread possible.
- Use High-Quality Flour: Opt for bread flour with a higher protein content, as it will result in a better texture and rise for the Bolillo bread.
- Ingredients at Room Temperature: Ensure all ingredients, such as water, yeast, and flour, are at room temperature before starting the dough. This helps with proper fermentation and consistent rise.
- Make sure you spray them before putting them in the oven and when you turn the temperature down after 10 minutes.
- Cooling Properly: Allow the Bolillo bread to cool on a wire rack for at least 15-20 minutes before slicing. This prevents the bread from becoming soggy and ensures an even texture.
- If you want to make these for sandwich bread, make sure to store them in an airtight container after they cool.
- Don’t forget to add a cup and a half of warm water to an oven safe bowl and place in the oven to give it a moist environment.
- Slashing the Tops: Use a sharp knife or razor blade to make shallow diagonal slashes on the top of each Bolillo. This not only enhances the appearance but also helps with even rising during baking.
- Customize the Recipe: Get creative with your Bolillo bread by adding ingredients like cheese, herbs, or even a touch of honey for a unique flavor.
Can I use bread flour to make this bolillo recipe
If you only have bread flour on hand, you could make the bread using it. You will need to increase the liquid a bit because the bread flour needs a bit more liquid to produce a similar consistency in the dough. Try adding small amounts at a time until the dough gets the same elastic consistency.
How to make sure bolillo is done
You can generally tell the bread is ready when it turns a beautiful golden-brown color. When it has turned colors, take the bread out of the oven and then place the rolls on a wire cooling rack to cool.
How to serve Bolillo
Bolillo bread is small, roll-like bread that are soft and dough on the inside and crusty on the outside. You can serve them with any meal you would normally serve dinner rolls or other bread with.
In Mexico, people often slice them and serve them alongside their meal. You should definitely serve them warm and fresh. You can break or cut them open and add some butter, ghee, or extra virgin olive oil to them.
We often dip the bread into our Mexican noodle soup - Sopa de fideo , sauces and gravy so we can get every last drop.
How to store bolillo bread?
You can store the bread either in an airtight container or in the freezer.
To store in an airtight container, allow the bread to cool and then place them into the container. Seal the container tightly. You can store them for up to three days on the counter.
How long does bolillo bread last?
Bolillo bread can last for up to three days in an airtight container. If you want to store them for longer, you can place them in the freezer. When freezing the bread, first allow them to cool and then tightly wrap them with plastic wrap. Finally, place the wrapped rolls in a freezer safe bag. You can freeze them for up to 3 months.
When you want to serve the frozen bread, allow it to thaw at room temperature. You can toast or place them in a warm oven so they taste fresh.
Other bread recipes
If you love bread and want more ideas, you should definitely check out some of these other popular bread recipes:
- Ciabatta
- Garlic knots
- Homemade Italian bread
- French baguette
- Olive Garden Breadsticks
- Ladi Pav / Dinner Rolls
- Whole wheat bread
- Banana bread
- Date and walnut bread
- 4 minutes Air fryer Garlic bread
- Mexican Telera Roll
Let us know what you think
Bolillo bread is a delicious side dish anytime you want warm dinner rolls. If you make them, be sure to take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind!
Mexican Bolillo Bread Recipe
Yield: 8
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Bolillo bread is a delicious variation of a baguette. With a crunchy crust and soft, fluffy center, this homemade bread has an addictive blend of textures you’ll love. This savory bread will have you making it over and over again to enjoy the perfection of freshly baked goodness.
Ingredients
- 4 cups all-purpose flour
- 1 Tbsp. instant or active dry yeast
- 1 1/2 tsp. salt
- 2 Tbsp. oil
- 1 Tbsp. sugar
- 1 1/2 cup water, lukewarm = few tablespoon if need
Instructions
Making the dough
- Start by making your dough. To do this, add the dry ingredients and oil to the bowl of your stand mixer and whisk on low until well combined.
- Then, add the hot tap water.
- Next, attach the dough hook to the stand mixer and knead the dough for at least 10 minutes on low.
Proofing the dough
- Now it’s time to proof the dough. We love doing this in the Instant Pot by putting the dough in the pot liner.
- Then cover it with the lid and press the yogurt button. Leave the dough in the Pot for 60 minutes or until the dough has doubled in size.
- When your dough has doubled in size, dust a flat surface with a little flour and kneed the dough on the floured surface by hand for a few more minutes.
Shaping the dough
- Now form dough into a flat circle and cut it into 8 equal portions.
- Then, roll into individual balls before shaping the bolillos into football shapes. Next, place the shaped dough on a cookie sheet.
- Finally, brush a little more oil on top of bolillos, cover with dish towel, and let rise for 30 minutes.
Baking the bread
- Now, preheat the oven to 425º. To create moisture in the oven, put about 1 1/2 cups water in an oven safe dish, and place it on the bottom oven rack.
- Just before placing bolillos in the oven, cut a slit across the top to create an exhaust for the steam. Spray the tops with water and put on them on the middle oven rack.
- When you first place them in, let them bake at 425º for 10 minutes, then lower the temperature to 350º , spray with water again, and then let them bake for 10 minutes or until they are golden brown. The total bake time should be between 20 to 25 minutes.
- When bolillos are done, they will be crusty on the outside and soft in the middle. They will also be a nice golden brown.
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Nutrition Information
Yield 8Serving Size 1
Amount Per ServingCalories 192Total Fat 4gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 176mgCarbohydrates 18gFiber 2gSugar 2gProtein 7g
All information and tools presented and written within this site are intended for informational purposes only. We are not a certified nutritionist and any nutritional information on TheBellyRulesTheMind.net should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though we try to provide accurate nutritional information to the best of our ability, these figures should still be considered estimates.
About Soniya
Hello, I am Soniya, the cofounder of The Belly Rules The Mind.Originally from Mumbai, India, I am settled in Virginia US with my husband.
I am a mother of 2 energetic boys, referred to as R2 (15-year-old) and R3 (10-year-old) on the blog. In case you are wondering who is R1, well that is my husband.
My hubby and I were born in Mumbai, India, where we were spoiled by the wealth of food choices available to us. We could enjoy everything from yummy street food to multi-cuisine restaurants and we became very picky about what we like and what we don't. Come join us on our journey to have "The Belly Rule The Mind"
