Bolillo Bread Recipe
These bolillo rolls are known for their pillowy interior and shatteringly crisp crust. Often found in Mexican and Central American bakeries, this classic bread is a favorite for making tortas and sandwiches but also works beautifully alongside savory meals or toasted with butter.
Equipment
- Mixing bowl
- Stand mixer with dough hook (optional)
- Bench knife or plastic dough scraper
- Parchment paper
- Baking stone or steel
- Cast-iron skillet (or similar steam generator)
- Baker's peel or flat baking sheet
- Razor blade or lame (for scoring)
Ingredients
- 4 cups + 3 tablespoons unbleached all-purpose flour
- Scant 2 tablespoons lard or softened unsalted butter
- 1 tablespoon plus ½ teaspoon sugar
- Scant 2 teaspoons fine salt
- 1 tablespoon instant yeast
- 1½ cups plus 1 tablespoon warm water
Instructions
- Prepare the Dough: In a large bowl, mix the flour, lard (or butter), sugar, salt, yeast, and warm water until everything is combined and no dry flour remains. Cover and let rest for 15 minutes.
- Knead the Dough: On a floured surface, knead the dough until it's elastic, tacky, and smooth — about 5 to 8 minutes. Scraping with a bench knife helps manage stickiness and speeds things up. Once kneaded, return to the bowl, cover, and let rise for 1 hour or until doubled in size.
- Alternative: Use a stand mixer with a dough hook to knead on medium-low for a few minutes, then medium until the dough is smooth and elastic, about 5 minutes.
- Divide and Preshape: Turn the dough onto a lightly floured surface. Use a scraper or knife to portion it into 6 equal pieces (around 5⅓ ounces each). Press out any air bubbles and gently roll each into a 4-inch-long tube. Place seam-side down and rest for 10 minutes.
- Final Shape and Proof: Flatten each dough piece into a 5 × 3-inch rectangle. Shape into 6-inch football-shaped loaves with tapered ends. Place on parchment-lined trays, cover, and let rise for 30 to 45 minutes or until very puffy.
- Prepare the Oven: Preheat the oven to 450°F. Place a baking stone or steel in the center and a cast-iron skillet (or similar steam tray) on the lower rack. Allow everything to heat while the dough rests.
- Score the Rolls: Just before baking, use a lame or razor to make a single deep slash lengthwise down the center of each roll.
- Bake with Steam: Carefully slide the parchment with the rolls onto the preheated baking stone. Pour 1 cup of warm water into the skillet for steam. Close the oven quickly. Bake for 25 to 30 minutes, or until rolls are golden, crisp, and sound hollow when tapped.
- Cool and Serve: Move the baked rolls to a cooling rack. These are best fresh the same day, though leftovers make excellent toasted sandwiches or “French bread” pizzas.
Notes
- For a vegetarian version, substitute butter for lard. The texture will be slightly less tender but still light and airy.
- Avoid adding extra flour during kneading to keep the crumb fluffy and light.
- Steam during baking is key to achieving that iconic crisp crust.
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