Step 1: Activate the Yeast
In a bowl, mix warm water, sugar, and yeast.
Let sit for 5–10 minutes until foamy.
If it doesn’t foam, your yeast may be inactive.
Step 2: Make the Dough
In a large bowl, combine flour and salt.
Add yeast mixture and oil. Mix until a dough forms.
Step 3: Knead
Knead on a floured surface for 8–10 minutes until smooth and elastic.
The dough should feel soft but not sticky.
Step 4: First Rise
Place dough in a lightly greased bowl. Cover and let rise in a warm place for 1–1½ hours, until doubled in size.
Step 5: Shape the Bolillos
Punch down dough and divide into 8–10 pieces.
Shape each piece into an oval roll by:
- Flattening slightly
- Rolling tightly from one end
- Pinching seam closed
Place on a lined baking tray.
Step 6: Second Rise
Cover loosely and let rise again for 30–45 minutes.
Step 7: Score the Tops
Using a sharp knife, make one deep slash lengthwise across each roll.
This gives the traditional Bolillo look.
Step 8: Create Steam & Bake
Preheat oven to 400°F (200°C).
Place a small oven-safe pan with hot water on the bottom rack to create steam (this makes the crust crispy).
Bake for 18–22 minutes, until golden brown.
🔥 Pro Tips for Crispy Crust
- Don’t skip steam — it’s key for crustiness.
- Bake until deep golden for best flavor.
- Cool completely before slicing.
🥪 How to Use Bolillo
✔ Tortas (Mexican sandwiches)
✔ Garlic bread
✔ With butter and jam
✔ For dipping in soups
✔ Bread pudding
🧊 Storage
- Room temperature: 2 days
- Freeze up to 2 months
- Reheat in oven 5 minutes to refresh crust
✨ Why You’ll Love This Recipe
✔ Crispy crust
✔ Soft airy center
✔ Perfect sandwich bread
✔ Authentic flavor
If you’d like, I can give you:
• Whole wheat bolillo version
• Sourdough bolillo
• Pan dulce style variation
• Or a no-knead version
Just tell me which one you want next! 🥖