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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



  • 8 1/3 cups (1,000g) bread flour
  • 2 1/2 tablespoons (40g) granulated sugar
  • 1 tablespoon (20g) salt
  • 2 packages (0.25oz/7g each) or 4 1/2 teaspoons Platinum Yeast
  • 1 tablespoon (20g) unsalted butter, room temperature (70°F)
  • 2 3/4 cups (600g) cold water (55°F)


  • 1/4 cup (57g) butter (may need a little more or less)


  • Add 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.

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Review & Comments

Terry | Reply

Is 1000 grams of flour correct? I thought flour was 120 grams per cup. Also, is 20 minutes of kneading with the stand mixer correct? I’ m afraid the motor will burn out!

Red Star Yeast | Reply

Hi Terry – It should be 8 1/3 cups flour (1000 grams), recipe is updated. The kneading time is correct.
Happy baking!

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