Bolillo

A small Mexican bread roll with a soft centre and a crisp crust, tapered at both ends. It is the base for tortas and street hot dogs, and it is best eaten fresh, still warm.

50 min
4 servings
Advanced
Budget-friendly
🇲🇽 Mexico

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Ingredients

Optional extras

1 Beaten egg for glazing

Nutrition facts

473 kcal per serving

Protein: 17.2 g
Carbohydrates: 85.9 g
of which sugars: 3 g
Fat: 5 g
Fiber: 4.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

In a large bowl, dissolve the yeast and sugar in the lukewarm water, then let it rest for 5 minutes.
Add the flour and salt, then knead for 5 minutes until you have a smooth dough.
Work in the lard or softened butter and knead for another 5 minutes until the dough is elastic.
Cover and let it rise for 1 hour at room temperature, until it has doubled in volume.
Divide the dough into 4 pieces, then shape each one into an oblong loaf tapered at both ends.
Place the loaves on a tray, cover and let them rise for 30 minutes.
Make a lengthwise slash, brush with egg if you're using it, then bake at 220 °C for 18 to 20 minutes.