Mexican Bread Rolls

Recipe Yield

8 rolls

Cooking time

20 minutes

Rate this recipe

5 from 4 votes


  • 3 1/4 cups (224g) 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.


2comments inBolillos

  1. Cynthia Casta

    Sep 18

    What is the oven temperature?

    1. Pati Jinich

      Sep 18

      It is 400F Cynthia, here is the full recipe for you, enjoy!

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