Bolillos, Mexican crusty white rolls
Crackly, golden rolls with a soft, airy middle, perfect for tortas, molletes or just butter.
- Time3 hr
- LevelMedium
- Costabout £0.07 a head
- Oven230°C (210°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, salt, sugar and yeast. Add the warm water and olive oil and stir to a rough dough.
- 2
Knead on a lightly floured surface for 10 minutes until smooth and elastic. Put in an oiled bowl, cover and leave for 1 hour, until doubled.
60 min - 3
Divide into 8 pieces and flatten each into an oval. Fold the top third down, then the bottom third up, and pinch the seam closed. Roll gently and taper both ends to make a football shape.
- 4
Place seam side down on a floured tray, cover with a tea towel and leave for 45 minutes until puffy.
45 min - 5
Heat the oven to 230°C (210°C fan) with an empty roasting tin on the bottom shelf. Slash each roll lengthways with a sharp knife.
- 6
Slide the tray in and carefully pour the boiling water into the hot tin to make steam. Bake for 20 to 22 minutes until deep golden with a crisp crust. Cool on a rack.
21 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.