Mexican Bolillos, Crusty Oval Rolls

"Bolillos next to the Tortilla is a staple to Mexico. Nearly every villiage has a Bakery and every bakery makes Bolillos, Fabulous for breakfast with a little butter and fresh fruit. Bolillos go stale quickly and are at their best right from the oven . Great for any meal where you want a crisp roll"
photo by Jacqueline O. photo by Jacqueline O.
photo by Jacqueline O.
photo by gailanng photo by gailanng
photo by Ana M. photo by Ana M.
photo by magpie diner photo by magpie diner
photo by chiquitamelanie photo by chiquitamelanie
Ready In:
2hrs 30mins
10 rolls




  • Sprinkle yeast over the warm water in a large mixing bowl; stir and let stand 5 minutes.
  • When the yeast is working a bit stir the honey, lard and salt into the yeast mixture.
  • Add 2 1/2 cups flour.
  • Mix at low speed and then beat at medium speed until the dough is very elastic, about 5 minutes.
  • Gradually stir in as much of the remaining flour as needed to make a soft dough.
  • Knead on floured surface until dough is smooth in texture and very elastic, 15-20 minutes (use a dough hook on your mixer and knead for about 10-15 minutes).
  • Place dough in a greased bowl, turn the dough so all surfaces have a sheen of oil.
  • Cover and let rise in a warm place until it has doubled in size, about 1 hour (I turn on the light in the oven and place the dough in there to rise, do NOT heat the oven!).
  • Punch the dough down and knead briefly on a floured surface.
  • Divide dough into 10 pieces and roll into balls.
  • Work with the palms of your hands and start at the center of each ball to roll out into ovals.
  • Each piece should be about 5 1/2" long and 2" in the middle, tapering to each end.
  • Place rolls on a greased baking sheet, cover and let rise until almost doubled, about 25 minutes.
  • Meanwhile heat oven to 375F degrees.
  • Mix cornstarch and cold water, heat stirring constantly to boiling, boil until thickened and clear about 2 minutes.
  • Brush each roll with the cornstarch mixture.
  • Slash each roll down the middle stopping about 1/2" from each end and cutting about 1/2" deep.
  • Bake until the rolls are brown and sound hollow when tapped, about 30-35 minutes. Remove from baking sheets and cool on racks.
  • Serve warm & fresh from the oven.

Questions & Replies

  1. Do you have wwshoes
  2. How well do they freeze? How to freeze them? - plastic wrap? How long in the freezer?


  1. I suggest specifying unbleached flour, the rolls turned out great, put steam in the oven by ice cubes in the broiler pan, in the bottom; adds to the crispness of the roll.
  2. Great!!! I'm not a good one with dough, but they turned out fine. I followed the rise time, but I think I should have let the dough rise more. Will try again. It's hard to find true bolillos here.
  3. Yum! Thanks so much for the recipe Bergy! I've been feeling all mexico-y lately, eating fresh corn tortillas and pineapple, and all that was missing was the bolillos... these have the perfect flavour and texture, just like the real thing :) I was a bit worried about the dough, as it took forever to rise, but all was well in the end. Also, I could only get 8 small rolls out of it - I will definately double the recipe next time. The dough was a pleasure to work with, and the rolls were a pleasure to eat. Thankyou!!!
  4. I made no changes to this recipe and they turned out delicious. The dough was so soft and the house smelled incredible while these baked! They bolillos were still soft a few days later, definitely a new favorite recipe!
  5. Another fine Bergy recipe made with tremendous success and rave reviews. I used a KitchenAid stand up mixer to prep the dough and my husband declared my version of bolillos is better than the ones I usually purchase down the road at the Mexican bakery. Served with my posted molletes recipe and you can be sure I will make another batch soon! Thank you!


On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src=" slideshow/d95d7a18.pbw" height="360" width="480">
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