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An easy bolillo bread recipe for the popular traditional Mexican rolls that feature a crusty exterior and a soft and pillowy inside. This staple Mexican bread is perfect for making tortas or enjoying alongside favorites like pozole and mole.

Six bolillo breads on a baking sheet ready to eat.

Real, authentic Mexican bolillos are so delicious and easy to make!

This was one of the first recipes I shared when I created Isabel Eats back in 2015. Since then, I’ve updated this recipe with clearer instructions and step-by-step photos to help you make this Mexican staple at home on the first try.

What Is Bolillo Bread?

A bolillo [pronounced boh-lee-yoh] is Mexico’s version of a crusty white bread that’s oblong in shape and is eaten with just about everything!

It’s Mexico’s most popular bread and is used to make tortas (sandwiches), molletes, or as a side roll to soak up all the wonderful chile sauces and soups!

The flavor is very similar to a French baguette, and the outside is crusty and chewy while the inside is soft and fluffy.

Ingredients in bolillo bread on a table.

Ingredients You’ll Need

  • Flour: The recipe uses all-purpose flour, a staple in most kitchens.
  • Yeast: This recipe uses active dry yeast, not fast-rising yeast.
  • Sugar: You’ll need 1 tablespoon of granulated sugar to stir into the yeast mixture to help it bloom.
  • Salt: 2 teaspoons of fine salt give the right amount of saltiness to the bolillos.
  • Water: Use warm water to activate the yeast, making sure it stays between 110ยฐF-115ยฐF. If the water is too hot, it may kill the yeast.
  • Oil: Vegetable oil is a good neutral tasting oil to use. Avocado or canola oil are great options.

How to Make Bolillo Bread

Activate the yeast. Add the yeast to some warm water that’s between 110ยฐF-115ยฐF in temperature. I love using an instant-read thermometer for this. If you don’t have one, just make sure the water is warm to the touch but not hot.

Stir in the sugar to help the yeast bloom, loosely cover it with plastic wrap, and let it sit for 5 minutes. The yeast should be frothy and bubbly. If it’s not, discard and try again.

Yeast blooming in a cup for bolillo bread recipe.

Mix: In the bowl of a stand mixer (or a large bowl if you’re mixing this by hand), mix the flour and salt.

Then add the yeast mixture, remaining water, and oil. Using the dough hook attachment to mix it on medium-low speed for 6-8 minutes, until a dough ball is formed and is slightly tacky.

If the dough is too sticky, mix in 1 tablespoon of flour at a time until it’s smooth and no longer sticks to the sides.

Flour, salt, yeast, sugar, and water in the bowl of a stand mixer for bolillo bread.

Rest: Place the dough in a greased bowl, loosely cover it with a kitchen towel, and allow it to rise for about 1-1 ยฝ hours until it’s doubled in size.

A trick I like to use is to preheat my oven for about a minute or so, turn it off, and then place the dough inside the oven where it’s very slightly warm but not hot.

Bolillo bread dough in a large bowl rising.

Divide: Once the dough has doubled in size, divide it evenly into 6 pieces.

Risen bolillo bread dough divided into 6 pieces.

Shape the bolillo dough. Start by lightly flattening and stretching it into a triangle.

Then fold the outer end towards the middle and then flip the bolillo over and tuck it in. Lightly stretch both ends to make the dough shaped almost like a skinny football.

Dough being flattened with fingers to be shaped into bolillo roll.
Dough being shaped into a football oval shape to make bolillos.

Rest: Place the shaped bolillos on the prepared baking trays and lightly brush or spray them with oil to keep them moist. Cover and allow them to rise for an additional 45 minutes.

Prepare oven: About 15 minutes before the bolillos are finished rising, you’ll need to prepare the oven by getting it steamy and moist.

Fill a 9×13-inch baking dish with 10 cups of water and place it on the lowest rack in the oven to create a moist environment for the bolillos to get their signature light and fluffy interior and crisp outer crust.

Then preheat the oven to 425ยฐF.

Shaped bolillo bread dough rising on a baking sheet and then a thin slit cut into the middle.

Bake: Once the bolillos have finished rising and the oven is ready, make a quarter-inch slit down the middle of each roll with a sharp knife or a bread scoring knife.

Bake for 30-35 minutes, until the outside is golden brown.

Baked bolillo with a golden brown crust on a baking sheet ready to eat.

Helpful Tip

Brushing or spraying the bolillos with oil during their second rise helps them retain their moisture and not dry out. You could also spray or brush them with water if you prefer, but you will need to do that 2 or 3 times while they’re resting since the water tends to dry out faster.

Ways to Eat Bolillos

Bolillos are very versatile and can be used in many different ways! Here are a few of my favorites:

A bolillo bread cut in half to show the soft white bread inside in contrast to the crispy golden brown crust on the outside.

Storing and Freezing

  • To store, allow the bolillos to cool completely and then store in an airtight container or ziplock bag to keep them soft.
  • To freeze, place cooled bolillos in a freezer safe bag and freeze for up to 3 months.
Mexican bolillo bread in a large serving bowl ready to eat.
4.74 from 67 votes

Bolillo Bread

An easy bolillo bread recipe for the popular traditional Mexican rolls that feature a crusty exterior and a soft and pillowy inside.
Prep: 2 hours 30 minutes
Cook: 35 minutes
Total: 3 hours 5 minutes
Servings: 6 bolillos
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Ingredients 

Instructions 

  • Prepare the yeast. In a cup or bowl, heat the water in the microwave in 15-second increments or on the stove until it's just warm to the touch. A thermometer should read around 110ยฐF-115ยฐF.
  • Stir in the yeast and sugar. Loosely cover with plastic wrap and let it stand for 5 minutes until it gets foamy. If the mixture doesn’t get foamy, throw it out and start again with a new packet of yeast.
  • Prepare the dough. In the bowl of a stand mixer (or a regular large bowl), whisk together the all-purpose flour and salt.
  • Attach the dough hook to the mixer and add the oil and yeast mixture. Mix on medium-low speed for 6-8 minutes (or mix by hand), until the dough becomes smooth and elastic. The dough will be slightly tacky but not completely sticky. If it is still fairly sticky, knead in 1 tablespoon of additional flour at a time until smooth and elastic. If it's too dry, add in 1 tablespoon of additional water at a time.
  • Rise. Coat a large bowl with oil and transfer the dough to the bowl, shaping it into a ball. Cover it with a kitchen towel and let it rise until it has doubled in size, about 1-1ยฝ hours, or until it has doubled in size.
  • Line 2 large baking sheets with parchment paper and set aside.
  • Shape and rise again. Divide the dough into 6 equal pieces and shape into 7-inch long ovals with a tapered end, like a football. Place 3 bolillos on each of the prepared baking sheets and lightly brush the tops with a little oil or spray with cooking spray to keep them moist. Cover loosely with plastic wrap and let them rise again for 45 minutes.
  • Create steamy oven. 15 minutes before theyโ€™re finished resting, fill a 9×13-inch baking dish with 10 cups of water and place it on the lowest rack in the oven to create a moist environment for the bolillos. Preheat the oven to 425ยฐF.
  • When the dough is ready, make a ยผ-inch deep cut lengthwise down the middle of each bolillo using a very sharp knife.
  • Bake. Spray tops of the bolillos with a little water, then transfer them to the oven and bake for 30-35 minutes, until golden brown.
  • Let them cool for at least 10 minutes before serving.

Video

Notes

Make sure your yeast is alive before adding it to the dough. If the water and yeast mixture is bubbly and frothy, that means the yeast is alive and thriving which is great! If itโ€™s not, that means the yeast is likely dead and you need to start over with a new yeast packet.

Nutrition

Serving: 1roll | Calories: 227kcal | Carbohydrates: 43g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 4mg | Sodium: 301mg | Potassium: 3mg | Fiber: 2g | Sugar: 3g | Vitamin A: 50IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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85 Comments

  1. Rancher says:

    4 stars
    first, i use a lot of your recipes and find them complete and delicious. i made two batches of this bread- one right after the other. the first just wouldnโ€™t come together- and i bake bread almost every day! the second batch (same yeast, etc) did pull together but needed about an additional cup of flour because of the humidity in our area! they baked up crispy outside and fluffy inside and were great with chicken casserole! they were even good the next day wrapped in a paper towel and zapped for 30 seconds- definitely worth the time and effort! regards-

    1. Ana @ Isabel Eats says:

      Thank you so much! We hope you enjoyed them ๐Ÿ™‚

  2. Catherine says:

    5 stars
    I love bouillon but just found out I have Type 2 Diabetes. Can I replace the flour to Almond flour?

    1. Ana @ Isabel Eats says:

      Hi Catherine! We haven’t tried this recipe with almond flour, but you can definitely try! Let us know how it turns out!

  3. Elizabeth Micheโ€™ says:

    Outside of it being decorative, what is the cut on them for?

    1. Ana @ Isabel Eats says:

      Hi Elizabeth! It’s to help prevent cracking and gives the dough extra room fluff up while still maintaining its shape.

  4. Al Estep says:

    I live at an elevation of 7500 Ft. What adjustments do I need to make for the recipe to come out correctly

    1. Ana @ Isabel Eats says:

      Hi Al! From what I’ve researched, you really would only need to watch the rising time. So instead of 45 minutes, I would suggest checking it at 30 minutes. The rest of the recipe should be okay though!

  5. Maritza says:

    Do you think I could use gluten free flour and get the same results?
    I’ve been gluten free for about 10 years and miss having milanesa tortas. Love your recipes! Thank you.

    1. Ana @ Isabel Eats says:

      Hi Maritza! Yes you definitely can!

  6. Irma says:

    5 stars
    I made the bolillo rolls today. They are so good! My husband & I love them. Thank you for sharing your recipe.

  7. steve says:

    hot water with yeast? My yeast is dead. No rise.

    1. Ana @ Isabel Eats says:

      Hi Steve. Do you mind elaborating on what happened? We may be able to help!

    2. Ronnie says:

      The recipe calls for warm water, not hot water. “Water: Use warm water to activate the yeast, making sure it stays between 110ยฐF-115ยฐF. If the water is too hot, it may kill the yeast.”

  8. Marilou says:

    I was wondering if I could use my bread machine for the dough cycle๐Ÿ˜Š

    Thank you

    1. Ana @ Isabel Eats says:

      Hi Marilou. Yes, you can!

  9. Caitlyn says:

    If you wanted to put in a jalapeรฑo cream cheese filling, when would you do that?

    1. Ana @ Isabel Eats says:

      Hello Caitlyn! We have not tried that filling with this recipe yet, so I’m not exactly sure. However, there are lots of other great food blogs that may have exactly what you’re looking for!

  10. Audriellecdub says:

    5 stars
    I get like I got bakery quality out of this recipe. I was super proud of these babies haha. Served with guacamole, and ancho chicken with a lime crema sauce **chefs kiss**