Recipes > Bolillos Find A Store Bolillos These small oval-shaped loaves of white bread are a Mexican staple. Crusty on the outside, soft and fluffy on the inside, they're perfect for sandwiches or dunking in your favorite soup or chili. Yield 14 to 15 bolillos Print Recipe Pin Recipe 3 Reviews Ingredients8 1/3 cups (1,000g) bread flour2 1/2 tablespoons (40g) granulated sugar1 tablespoon (20g) salt2 packages (0.25oz/7g each) or 4 1/2 teaspoons Platinum Yeast1 tablespoon (20g) unsalted butter, room temperature (70°F)2 cups plus 3 tablespoons (500g) cold water (55°F)Topping1/4 cup (57g) butter (may need a little more or less) InstructionsAdd flour, sugar, salt and yeast to mixer bowl. Whisk to combine the dry ingredients.Add butter and water to flour mixture.Using dough hook, mix on low speed (#2) for 20 minutes. Scrape down bowl as needed.Turn dough out onto lightly greased counter. Cover with plastic wrap and let rest for 10 minutes.Divide dough into 14-15 equal pieces (about 155g each). Cover and let rest for 10 minutes.Prepare three ¼-sheet pans: Lightly coat pans with cooking spray or layer with parchment paper.Shape bolillos: On a clean surface, flatten dough piece into a rectangle shape with your fingers. Starting with long edge, roll dough towards you to make a log and seal the seam tightly by pinching together. Roll log to taper the ends. Place on prepared pan. Repeat with remaining dough pieces.Cover bolillos with plastic wrap (lightly coated with cooking spray to prevent sticking) and let rise at room temperature (about 70°F) until indentation remains after lightly touching dough with finger, about 1 hour. Preheat oven to 390°F.Remove plastic wrap and let bolillos sit for 10 minutes to let them slightly dry. Using a sharp knife or dough lame, make a lengthwise slit in middle of bolillos. Topping: Add a very small strip of butter (about 3-5g) on top of sliced area. This will allow the bolillos to open better and also provide flavor. See picture below.Bake bolillos, one pan at a time, until internal temperature reaches 200-205°F, about 16 minutes.Cool on wire rack. NotesFor a spicy variation: After the dough is mixed in step 3, knead in 220 grams (about 2 cups) of shredded cheese of your choice + 50 grams (about 1/2 cup) of diced jalapeños. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast Bolillos after final rise
