Bolillos

Bolillos are the most popular bread in Mexico. They’re crusty on the outside and soft, fluffy and slightly chewy on the inside. They’re perfect for tortas, dunking into soups, or turning into molletes, one of my favorite quick Mexican breakfasts.

The best part? Bolillos are surprisingly easy and inexpensive to make at home. With just a few simple ingredients and a little patience, you can have fresh, warm bolillos on your table that taste just like the ones from the panadería.

And don’t throw away leftover stale bolillos! I love using them to make budín de pan (bread pudding). It’s a delicious way to eliminate waste and create an incredible dessert!

What You’ll Need

Here’s what you’ll gather to make bolillos (exact amounts are in the recipe card below):

• Bread flour
• Instant yeast
• Salt and sugar
• Water
• Olive oil (for greasing and brushing)

How to Make Bolillos

Start by mixing the flour, yeast, salt, sugar, and water in a stand mixer until a smooth dough forms — about 8 minutes of kneading does the trick.

Place the dough in a lightly oiled bowl, flipping it so it’s coated in oil. Cover and let it rise for a couple of hours, until puffy and doubled in size.

Punch the dough down, transfer it to a lightly floured work surface, and form it into a ball. Cut it into six equal sections. Shape each section into an oval with slightly pointed ends and place them on a parchment-lined baking sheet.

Brush the unbaked bolillos with a little olive oil to keep them from drying out. Cover with plastic wrap and let them rise for another hour.

While the dough rises, place an oven-safe pot of water in your oven and preheat to 450°F. Once preheated, wait 20 more minutes before baking. The steam from the water helps create that crusty exterior.

Right before baking, use an electric knife (or a very sharp serrated knife) to cut a shallow slit down the center of each bolillo. This step is important because it allows the bread to expand properly in the oven, creating that signature shape and preventing cracks along the sides.

Bake the bolillos for about 20 minutes, until golden brown. Let them cool for at least 20 minutes before enjoying (this step is hard, but worth it!).

Tips for Success

• Don’t skip the steam. That pot of water in the oven is key for creating a crispy crust.
• Cut the slits just before baking. This helps the bolillos rise evenly and look authentic.
• Shape evenly. Try to keep the bolillos the same size so they bake evenly.
• Cooling time matters. Letting them cool slightly helps the inside finish cooking and keeps the crust crisp.

I hope you enjoy making these bolillos as much as I do! There’s just something so comforting about pulling a tray of fresh bread out of the oven and letting that amazing smell fill the house.

My husband loves grabbing one of these for a quick breakfast before work. He’ll slice it open, warm it up, and enjoy it with his morning coffee. It’s such a simple way to start the day, but it always feels special.

If you give this recipe a try, I’d love to hear how it turned out for you. Leave me a comment and let me know if you enjoyed them as much as we do!