Time Traveling Table

These were so good. I’ve baked plenty of full-sized loaves of bread before, but this was my first time making rolls and I was honestly surprised by how quick they were. I made these after work on a Friday so we’d have fresh bread for breakfast on Saturday. Well… that was the original plan anyway. The smell coming from the oven completely ruined that idea. I am convinced it is physically impossible to bake fresh bread and not immediately tear into one while it’s still warm. Just one, of course. Crispy on the outside, soft and fluffy in the middle, it really is one of life’s simple joys.

If you have more self control than I do, the rest are just as wonderful the next day. I used mine to make molletes, then later spread one with butter and jam. They would also make incredible sandwich rolls for lunches throughout the week.

Bolillos have been a staple of Mexican bakeries since the late 1800s. While Mexico’s earliest breads were made from corn, wheat baking traditions arrived with the Spanish and later took on French influences that helped shape the crusty rolls we know today. By 1994, stopping by the neighborhood panadería for a bag of fresh bolillos was part of everyday life for many families. They were affordable, versatile, and found their way onto breakfast tables, dinner plates, and into countless tortas. Sometimes the best foods are not saved for special occasions. They are the ones woven into everyday routines, making ordinary meals just a little better.

• Servings: 8 rolls
• Prep Time: 2½ to 3 hours
• Bake Time: 20 to 22 minutes
• Total Time: About 3 hours 20 minutes

Ingredients

• 500 g all purpose flour (4 cups plus 2 tablespoons)
• 360 g warm water, 38 to 40°C (1½ cups, about 100 to 105°F)
• 7 g instant yeast (2¼ teaspoons or 1 packet active dry yeast)
• 10 g granulated sugar (2 teaspoons)
• 10 g fine salt (1¾ teaspoons)
• 15 g lard or neutral oil (1 tablespoon)

For Baking

• 240 ml boiling water (1 cup), for creating steam

Instructions

1. Mix the Dough

In a large mixing bowl, combine the warm water, sugar, and yeast. If using active dry yeast, let the mixture sit for 5 to 10 minutes until it becomes foamy. If using instant yeast, continue directly to the next step.

Add the flour, salt, and lard or oil. Stir with a wooden spoon or sturdy spatula until no dry flour remains and a rough, shaggy dough forms.

2. Rest the Dough

Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for 20 minutes.

This resting period allows the flour to fully absorb the water, making the dough easier to knead and improving the finished texture.

3. Knead

Turn the dough onto a lightly floured work surface. Knead for 8 to 10 minutes until the dough is smooth, elastic, soft, and only slightly tacky to the touch.

If the dough feels dry or stiff, add water 5 ml (1 teaspoon) at a time until it softens. If it sticks heavily to your hands or the counter, lightly dust it with a little more flour.

4. First Rise

Lightly grease a clean bowl with a small amount of oil. Place the dough inside and turn it once to lightly coat the surface.

Cover and let rise in a warm place for about 1 hour, or until doubled in size.

5. Divide and Shape

Turn the risen dough onto a lightly floured work surface and divide it into 8 equal portions, about 108 g each.

Cover the pieces with a clean towel and let them rest for 10 minutes.

To shape each bolillo:

1. Gently flatten one piece into a small oval.
2. Fold the long sides toward the center so they overlap slightly.
3. Roll the dough tightly into a log.
4. Pinch the seam closed.
5. Roll gently until the loaf measures about 13 to 15 cm (5 to 6 inches) long, tapering the ends slightly.

Arrange the shaped rolls seam side down on a parchment lined baking sheet, leaving a little space between each one.

6. Second Rise

Cover the rolls loosely with a clean kitchen towel and let them rise for 45 to 60 minutes. They should look noticeably puffier but not fully doubled.

While the dough is rising, preheat the oven to 220°C (425°F). Place an empty metal baking pan on the lowest oven rack.

7. Score the Rolls

Using a bread lame, razor blade, or very sharp knife, make one long, shallow cut down the center of each roll.

The slash should be about 6 mm (¼ inch) deep and extend nearly the full length of the loaf.

8. Bake

Place the baking sheet into the oven.

Immediately and carefully pour the boiling water into the hot metal pan on the bottom rack to create steam. Close the oven door quickly to trap the steam inside.

Bake for 10 minutes.

Carefully remove the steam pan if it still contains water, or leave it in place if the water has already evaporated.

Continue baking for another 10 to 12 minutes, until the rolls are deep golden brown.

The bolillos are finished when they sound hollow when tapped on the bottom and reach an internal temperature of 93°C (200°F).

9. Cool

Transfer the rolls to a wire cooling rack and allow them to cool for at least 20 minutes before slicing.

This resting time helps the crumb finish setting and prevents the bread from becoming gummy when cut.