Mexican Dinner Rolls or Bolillos are the number 1 sold bread in Mexico City. They are probably the second favorite carbohydrate after tortillas for any Mexican. Delicious, freshly baked bolillos are an absolute must-try!
Bolillos tend to be bought at least twice a day in Mexico City. They taste so good right out of the oven and every bakery keeps baking them all day long.
Only a couple hours later they become stale because they don’t contain any emulsifiers or other ingredients to make bread last. This is a quick to prepare clean ingredient bread. Airy with a crunchy crust and a soft center.
I called them Mexican Dinner Rolls in the hope people will find the recipe in an easier way that way. I doubt non-Mexicans will ever search for “Bolillos” on google. The rolls are not really just “dinner” rolls though. As I said, they are typically bought at least twice a day. For breakfast and again for dinner. Sometimes even for lunch.
They are the best rolls to eat with your eggs and beans for breakfast and to make “tortas” with for dinner (sandwiches filled with a million ingredients).
Making bolillos is really, really easy and first I thought I should photograph every step. However, who wants to scroll though a 1 mile long post due to 100 photos?
Then, I had the brilliant idea to film the whole process. Yay! I do have brilliant moments every once in a while, you know? So I did film the process, only now I’m struggling editing out my head of the frame. I will take a little longer than I was hoping. Please bear with me. I will insert the video shortly. Promise.
I’m already in the process of editing, just need to crop a little here and there to make it look as brilliant as the idea I initially had ;)
The lighting is a bit weird in this video but that’s because the process is longer than a photo shoot session and the light changes soooo fast in my kitchen….
Bolillos are easier to prepare in a stand mixer of course unless you want to knead by hand to cancel you gym subscription. That is always an option of course. I absolutely love my KitchenAid Stand Mixer and no, KitchenAid is not sponsoring this post.
Mexican Dinner Rolls (Bolillos)
Mexican Dinner Rolls or Bolillos are the number 1 sold bread in Mexico City. They are probably every Mexican's second favorite carbohydrate after tortillas.
- 500 g unbleached all-purpose white flour (3 cups + 2 Tbsp)
- 10 g dry active yeast (1.5 tsp)
- 10 g Salt (1 tsp)
- 10 g sugar (1 tsp)
- 300 ml 110F hot water (43C, 1 1/4 cup)
- Add dry ingredients to the bowl of your stand mixer and whisk on low until well combined.
- Add hot water (I use the hottest water out of my faucet, as soon as it starts getting too hot for me to keep my hand under the hot running water, that tends to be just right).
- Attach the dough hook to the stand mixer and knead the dough for about 15 minutes on low.
- Cover the bowl with a clean kitchen towel and let the dough rise to double its size. Depending on the room temperature this will take anywhere between 25-50 minutes.
- Once the dough doubled in size, remove it from the bowl and place on a clean floured working surface to roll out, fold, roll out, fold, roll out etc. until the dough becomes smooth and elastic.
- Form a big ball and let rest for about 10 minutes.
- In the meantime, line a baking sheet with parchment paper.
- Now cut the dough into 8 equal pieces and roll into "bolillo form". Then place on lined baking sheet.
- Once all bolillos are formed, slice about 1/2" deep in the middle with a sharp knife and spray or brush with water.
- Cover the bolillos with a clean kitchen towel and let the dough rise a second time for about 45 minutes.
- Preheat oven to 450 F (230C) at least 20 minutes before the rolls have to go in the oven.
- Spray the bolillos a again with a little bit of water and put in the oven for 15 minutes.
- Let cool for a couple of minutes only and enjoy warm.