1. Recipes
  2. American
  3. Bolillos

Bolillos

The crusty white sandwich rolls sold in every Mexican panadería, a thin, crackling crust, a soft open crumb, and the signature slash down the top that opens into a ridge as it bakes. Split them for tortas or eat warm with butter. Makes two small rolls.

SnacksMains
52 min30 prep · 22 cookMedium540 kcalper serving
Bolillos

Instructions

  1. In a mixing bowl whisk together 180 g strong white bread flour, 4 g fine salt, 4 g caster sugar and 3 g instant dried yeast, keeping the salt and yeast on opposite sides until whisked. Rub in 5 g softened lard with your fingertips until the flour looks sandy.
  2. Pour in 115 ml lukewarm water (about 35C) and mix with a wooden spoon until a shaggy dough forms with no dry flour left. Turn onto a lightly floured surface and knead firmly for 10 minutes, until the dough is smooth, elastic and stretches to a thin translucent windowpane without tearing.
  3. Shape the dough into a ball, return it to the lightly oiled bowl, cover with a damp cloth and leave in a warm place for 1 hour, until doubled in size and springy when pressed.

4 more steps in Feat

Cook it step by step, scale it to your servings, save it to your favourites, and log it in one tap.

Open in Feat, it's freeiPhone · App Store

Per serving

540kcal
18gprotein
94gcarbs
10gfat
7gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

Was this recipe useful?

More like this

4 more steps in the app

Open in Feat