|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 40g||15%|
|Dietary Fiber 2g||5%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In spite of the (well-deserved) international fame of Mexican sweet bread, bolillos may well be the most Mexican bread of all. A bolillo is a small loaf of plain white bread, crusty on the outside with a soft interior. It is the type of bread most often used to accompany Mexican meals and it is an integral part of the everyday food scene in Mexico.
Bolillo is the bread most often used for making molletes and tortas and is routinely cut into slices and served in a basket with a meal. The soft, doughy insides of a bolillo are known as the migajón. The migajón is often pulled out and discarded when turning a bolillo into a torta or when using the bread to push food around on a plate, leaving the firmer outside layer of the loaf to do the job.
Despite its popularity, most Mexican cooks don't make their own bread at home; both sweet and savory loaves are often acquired from local bakeries, supermarkets, or directly from people selling it door to door. Bread baking is definitely both a science and an art, and it can take years to master it at home. These bolillos are a good beginner recipe—they're very simple to make with just six ingredients and only a bit of kneading.
Gather the ingredients.
Pour water into a large mixing bowl and sprinkle yeast onto surface.
In a separate mixing bowl, mix flour, salt, and sugar.
Add flour mixture to yeast and water a little at a time, mixing until a dough forms. If a cohesive dough does not form with this ratio of flour to water, add additional flour, one tablespoon at a time, until a stiff dough forms.
Place dough in a greased bowl, cover with a towel or cloth, and leave to rise in a warm place for about an hour.
Remove dough from bowl, punch it down, and knead on a lightly floured surface for about 10 minutes, until smooth.
Divide dough into 10 balls.
For oval-shaped rolls (the usual bolillo shape), roll the balls between your palms for about 5 seconds to make a cylindrical shape, tapering slightly at the ends. Place pieces on one or more baking sheets. Cover with a towel and let loaves rise again for about 30 minutes.
Preheat oven to 375 F. Brush each dough ball with egg white. Score each roll longways on the top about 1/4-inch deep.
Bake loaves for about 30 minutes, or until browned and cooked through. Remove from oven. Cool slightly and eat warm or let cool completely.
How to Store and Freeze
- Bolillos are best fresh. Store leftover cooled bolillos in an airtight container for up to three days.
- Bolillos can be frozen, too. Let them cool completely and then tightly wrap each roll with plastic wrap. Place in a zip-top freezer bag and freeze for up to 3 months. Defrost in the fridge before using.
What Are Bolillos Used For?
Bolillos are commonly used for tortas, a type of Mexican sandwich. Fillings can include a variety of meats, refried beans, avocado, cheese, peppers, and more. They are also frequently served as a side dish alongside soups, stews, and other dishes.
How Do You Pronounce Bolillo?
Bolillo, a classic Mexican bread roll, is pronounced "buh-lee-ohz."