Bolillo with Butter
A crusty, golden Mexican-style bread roll with a soft, airy crumb and a signature oval shape. Split open and slathered generously with creamy salted butter, it's the perfect simple side for soups, stews, or a comforting breakfast alongside coffee.
For 4 servings
- prep · ~10 min
Proof the yeast.
1.Combine warm water (110°F), yeast, and sugar in a small bowl.2.Let stand for 5-10 minutes until the mixture is foamy and bubbly on top.TIPIf the yeast doesn't foam, the water was too hot or the yeast is expired. Start over with fresh yeast. - mix · ~3 min
Mix the dough.
In a large bowl or the bowl of a stand mixer, whisk together the bread flour and salt. Add the foamy yeast mixture and vegetable shortening. Mix with the dough hook on low speed until a shaggy dough forms.
- knead · ~10 min
Knead until smooth and elastic.
1.Knead with the dough hook on medium speed for 8-10 minutes, or turn out onto a lightly floured surface and knead by hand.2.Work until the dough is smooth, supple, and passes the windowpane test.TIPThe dough should feel slightly tacky but not stick to your fingers. Add flour 1 tablespoon at a time only if absolutely necessary. - rest · ~75 min
Let the dough rise.
1.Place the dough in a lightly greased bowl and cover with a clean kitchen towel.2.Let rise in a warm, draft-free spot until doubled in bulk, about 60-75 minutes.TIPA turned-off oven with the light on is a perfect proofing spot. - prep · ~10 min
Shape the bolillos.
1.Punch down the risen dough and turn it out onto a lightly floured work surface.2.Divide the dough into 4 equal portions.3.Shape each portion into an oval by rolling it gently, then tapering the ends slightly to create the classic football shape.4.Place the shaped rolls seam-side down on a parchment-lined baking sheet.TIPFor an authentic look, use a sharp knife or lame to score a shallow slit lengthwise along the top of each roll. - rest · ~30 min
Proof the rolls a second time.
Cover the shaped rolls loosely with a clean kitchen towel and let them proof for 20-30 minutes, until noticeably puffy and nearly doubled.
TIPThey are ready when a gentle poke with a fingertip leaves a slight indentation that slowly springs back. - bake · ~10 min
Preheat the oven and prepare for steam.
Position an oven rack in the middle. Preheat the oven to 425°F (218°C). Place an empty metal baking pan on the bottom rack or the floor of the oven to preheat for creating steam.
TIPThe steam is crucial for getting a crackly, blistered crust. Don't skip this. - bake · ~22 min
Bake with steam and serve with butter.
1.Just before baking, spray the tops of the rolls lightly with water from a spray bottle.2.Place the baking sheet on the middle rack. Carefully pour 1 cup of hot water into the preheated bottom pan and immediately close the oven door.3.Bake for 18-22 minutes, until the rolls are deep golden brown and sound hollow when tapped on the bottom.4.Cool on a wire rack for at least 15 minutes.5.Split open a warm bolillo and spread generously with softened salted butter to serve.TIPFor extra steam that creates an even crispier crust, spray the oven walls with water twice during the first 5 minutes of baking.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a kitchen scale to measure flour for consistent results – 3 cups of bread flour is about 360 grams.
- 2The windowpane test is key: stretched dough should be thin enough to see light through without tearing.
- 3For a shinier crust, brush the shaped rolls with an egg wash (1 egg + 1 tbsp water) before scoring.
- 4Let bolillos cool completely on a wire rack before storing, or wrap in foil while still slightly warm to soften the crust.
- 5To reheat, spritz with water and bake at 350°F for 5-7 minutes to revive the crust.
- 6Leftover bolillos freeze well for up to 1 month – wrap tightly in plastic and then foil.
Adapt it for your goals.
Whole Wheat Bolillo
Replace 1 cup of bread flour with whole wheat flour. Adds a nutty flavor and more fiber. You may need an extra tablespoon of water as whole wheat absorbs more moisture.
Herb & Garlic BolilloHerb & Garlic Bolillo
Mix 1 teaspoon dried oregano and 1/2 teaspoon garlic powder into the dry ingredients. Offers an aromatic twist perfect for dipping into olive oil or serving with soups.
Why this is on our healthy list.
Good Source of Energy
Bread flour provides complex carbohydrates, offering sustained energy for your day. One bolillo (approx. 1/4 of the recipe) fuels morning activities.
Contains Healthy Fats
Salted butter contributes small amounts of conjugated linoleic acid and fat-soluble vitamins A, D, E, and K, especially if using grass-fed butter.
Low in Added Sugar
With only 1 teaspoon of sugar in the entire recipe, these rolls contain negligible sugar per serving, making them a better choice than many sweetened breads.
Frequently asked questions
Yes, but the bolillos will be slightly less chewy and have a slightly softer crust because all-purpose has lower protein content. Add 1 tablespoon of vital wheat gluten if possible.
