Bolillos
Bolillos, from above
VegMexico

Bolillos

Crusty outside, cloud soft inside. The roll behind every torta in Mexico.

150 minTime
7 gProtein each
mildSpice
Bread with French roots2 chapters · 1 min read

Make it your way

Grandma's wayLean white rolls with a split top.
The original
253kcalsame
7 gproteinsame
2 gfibresame
150minutessame

Bolillos.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Maida (all-purpose flour, plain flour)4 cups (bread flour if you have it)
Water1⅓ cups, warm
Instant dry yeast2 tsp
Sugar2 tsp
Salt1½ tsp
Butter1½ tbsp, soft, or lard

Method

5 steps
  1. 1Mix flour, yeast, sugar and salt, add the water and butter and knead for 10 minutes.
  2. 2Cover and rise until doubled, about 1 hour.
  3. 3Divide into 8. Shape each into a tight oval with tapered ends by folding and rolling.
  4. 4Rise 45 minutes, then slash each roll deeply along its length.
  5. 5Bake at 220°C with a tray of boiling water on the oven floor for 20 to 22 minutes.
Serve it like this

Serve warm in a basket lined with a cloth, split for tortas, molletes or alongside a bowl of caldo.

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Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Bolillos: a bread or rice, a side, something to drink and something sweet.

With a main Torta de milanesa45 min
With a main Caldo de res150 min
On the side Frijoles refritos45 min
On the side Calabacitas25 min
To drink Café de olla15 min
Something sweet Calabaza en tacha120 min
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