Mexican Dinner Rolls or Bolillos are the number 1 sold bread in Mexico City. They are probably every Mexican’s second favorite carbohydrate after tortillas.

Prep Time: 1 hour 40 minutes Cook Time: 15 minutes Total Time: 1 hour 55 minutes Servings: 8 bolillos


  • 500 g unbleached all-purpose white flour (3 cups + 2 Tbsp)
  • 10 g dry active yeast (1.5 tsp)
  • 10 g Salt (1 tsp)
  • 10 g sugar (1 tsp)
  • 300 ml 110F hot water (43C, 1 1/4 cup)


  1. Add dry ingredients to the bowl of your stand mixer and whisk on low until well combined.
  2. Add hot water (I use the hottest water out of my faucet, as soon as it starts getting too hot for me to keep my hand under the hot running water, that tends to be just right).
  3. Attach the dough hook to the stand mixer and knead the dough for about 15 minutes on low.
  4. Cover the bowl with a clean kitchen towel and let the dough rise to double its size. Depending on the room temperature this will take anywhere between 25-50 minutes.
  5. Once the dough doubled in size, remove it from the bowl and place on a clean floured working surface to roll out, fold, roll out, fold, roll out etc. until the dough becomes smooth and elastic.
  6. Form a big ball and let rest for about 10 minutes.
  7. In the meantime, line a baking sheet with parchment paper.
  8. Now cut the dough into 8 equal pieces and roll into “bolillo form”. Then place on lined baking sheet.
  9. Once all bolillos are formed, slice about 1/2″ deep in the middle with a sharp knife and spray or brush with water.
  10. Cover the bolillos with a clean kitchen towel and let the dough rise a second time for about 45 minutes.
  11. Preheat oven to 450 F (230C) at least 20 minutes before the rolls have to go in the oven.
  12. Spray the bolillos a again with a little bit of water and put in the oven for 15 minutes.
  13. Let cool for a couple of minutes only and enjoy warm.

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