Ingredients
- 3 1/4 cups (340g) all-purpose flour
- 3 leveled teaspoons instant yeast
- 2 1/2 teaspoons sugar
- 2 teaspoons salt
- 1 1/4 cups (284g) lukewarm water
To Prepare
- Mix and knead all of the ingredients — by hand, stand mixer with dough hook, or bread machine — to make a smooth, elastic dough.
- Cover the dough and let it rise until doubled in bulk, about 45 to 60 minutes.
- Gently deflate the dough and turn out onto a lightly floured surface, shape into a ball and divide it into 8 equal pieces (about 85g each).
- One by one, gently flatten each piece a little by pressing it with your fingers against the surface. Bring all the edges inwards, pinching it into a ball shape and pressing to seal. Flip it to have the sealed part on the bottom and roll it a little bit over the top to make it round, then place onto a parchment-lined baking sheet keeping the sealed part on the bottom. Continue with the rest of the dough. Once you are done, brush or spray the 8 balls with water so they will not dry out, cover, and let rest for 10 minutes.
- Preheat the oven to 400°F. Lightly grease (or line with parchment) one baking sheet.
- Working with one piece of dough at a time, use your hands to flatten it into a 4” to 4 1/2" round. Starting at the bottom edge, lift the two “corners” and fold inward, as if making a folded triangle. Press lightly to seal, then roll up and over again and repeat by folding the bottom edge inward, continuing as if you are making a folded triangle. When finished, you will have a somewhat oval piece of dough that is chubbier in the center.
- Use the palms of your hands to roll out the ends of the oval further, making the ends much thinner than the center.
- Place the bolillos on the prepared baking sheet as you shape them. Repeat with the remaining pieces of dough.
- Brush or spray the 8 shaped bolillo balls with water so they will not dry out, cover and let rise until puffy, 30 to 45 minutes.
- When ready to bake, brush or spray the bolillos with water one more time and take a sharp knife, or lame, and score the bolillos with one long slash from end to end, about 1/4” deep. The bread may deflate a bit; that’s OK, it’ll pick right up in the hot oven.
- Bake until golden, about 20 to 22 minutes.
- Remove the bread from the oven and cool on a rack.
- Store bread, securely wrapped, at room temperature for a couple days or so; freeze for longer storage.
Comments
32comments inMexican Bread Rolls
Bonniekglunz
Apr 08
Turned out very good. Ho w
Do I buy your cook books.
Pati Jinich
Apr 10
So happy you liked the bolillos, yay! You can find more information about the cookbooks and where to buy them in this link Bonnie, gracias! https://patijinich.com/cookbook/
Ed
Mar 03
I am surprised that there is no fat. My favorite bolillo recipe calls for lard (tastes wonderful).
Pati Jinich
Mar 09
Would you share your recipe with me?
Lisa
Oct 31
I’m looking forward to making these. Table salt or kosher salt?
Pati Jinich
Nov 02
Your favorite 😉
Anne
Sep 23
The bolillos I made using your recipe were amazing–love the versatility of these rolls–can be used in so many ways. I used 2 3/4 cups flour using Google to convert 340 grams to cups. That amount of flour worked out perfectly.
Pati Jinich
Oct 11
Yay, so glad you loved the bolillos Anne!
Alessio Garcia
Aug 06
good with Italian sweet sausage
Pati Jinich
Sep 11
Yes, yummy!
Joseph
Apr 30
Hello- saw this episode last night and trying today. Can’t wait to try my own baked bread 🥖 ! Will update later. See you soon….🌍❤️
Pati Jinich
May 07
Awesome Joseph, let me know how you bolillos come out 😉
Claudia
Jan 28
I used buttermilk instead of water and it becomes a mock sourdough, or birote salado from Guadalajara. It is delicious. My kids can’t get enough made into molletes.
Pati Jinich
Feb 08
Great tip, thanks for sharing Claudia 🙂
Anonymous
Oct 12
The measurements for flour on this page are still wrong! 224grams of flour is NOT 3-1/4 cups. Please fix. I ended up with dough soup and had difficulty recovering.
Pati Jinich
Oct 12
Thanks for your comment, we have fixed the recipe 🙂
Rose & Terry
Nov 01
Love your show your awesome and the family too !
Pati Jinich
Jan 04
Gracias you guys!
Patrick
Oct 09
thank you for the video showing the “shaping”…it’s a bit easier watching you do it as opposed to what it states in the recipe…:0)
Pati Jinich
Oct 12
Glad you got it from the video Patrick, yay!
Rose
Sep 29
The recipe says 224g of flour. Is this number a typo? For 3 1/4 cups, the number may be closer to 442g possibly.
Pati Jinich
Oct 05
I am double checking on this Rose, others have pointed it out as well, thanks for noticing!
Don Smyth
Sep 25
Made these today, very good and easy to make. I enjoy cooking, but never liked baking. That all changed today. Good crunchy crust on the top and bottom, fluffy and tasty on the inside. Thanks for the recipe.
Pati Jinich
Oct 05
So glad to read this Don, enjoy the bolillos!
Brianna
Sep 25
Oh, I can hardly wait to watch this episode. Reading the recipe for bolillos brings me instantly back to my 6 months in Guadalajara in 1970. Those bolillos — I’ve never forgotten them — and now maybe I can make some? I’m thrilled.
Pati Jinich
Sep 28
Yes, I love Bolillos as well, thank you Brianna 🙂
Margaret
Sep 23
I’m afraid I don’t understand the shaping, and the videos I’ve found don’t show the method you’re using. Could you please post pictures or perhaps a video of your own?
Thank you.
Pati Jinich
Oct 05
Hola Margaret, thanks for reaching out. You can see the first episode of the new season in this link, I make the bolillos there and you will be able to see me shaping them: https://www.pbs.org/video/welcome-to-guadalajara-e3fKef/
Anne McGee
Sep 22
The weight on the flour in this recipe is wrong
Pati Jinich
Oct 05
I will double check it Anne, thanks!
Cynthia Casta
Sep 18
What is the oven temperature?
Pati Jinich
Sep 18
It is 400F Cynthia, here is the full recipe for you, enjoy! http://patijinich.com/bolillos/