Learn how to make traditional Mexican bolillos with this very easy recipe and video below. Making the classic crunchy oval rolls is easier than you think.

Bolillos are the most popular savory bread in Mexico. It’s the Mexican daily bread, and we eat them for breakfast, lunch, or dinner. Bakeries, or Panaderías as we call them in Mexico, bake them several times a day.

Without a doubt, a bolillo is the savory bread of choice in Mexican kitchens. Its versatility, like the tortilla, lends itself to a multitude of dishes from the traditional Mexican sandwich, called the torta, to a delicious mole.

Conventional wisdom says its popularity grew during the time of Porfiriato, when the French influence was at its highest in Mexico. Because of this, the bolillo is sometimes compared to French breads.

Some bolillo variations are the “birote” which is just longer (even though in some parts of Mexico the term is interchangeable) and the “telera” which is made with the same ingredients, but the shape is flatter and divided into three sections.

Ingredients :

  • Sufficient water
  • 200 grams of dough
  • 1 ½ dry yeast
  • ½ baking powder
  • 9 ½ cups of wheat flour
  • 3 tablespoons of salt

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Written by Belkys mieles

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