Bolillos – Crusty Mexican Rolls | How to make Bolillos – Crusty Mexican Rolls

By Namita Tiwari  |  16th Dec 2015  |  
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  • Bolillos – Crusty Mexican Rolls, How to make Bolillos – Crusty Mexican Rolls
Bolillos – Crusty Mexican Rollsby Namita Tiwari
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About Bolillos – Crusty Mexican Rolls Recipe

Bolillos are the crusty rolls staple to Mexico. Nearly every village has a bakery and every bakery makes Bolillos. It is a lovely crusty bread perfect with hot soups. It makes lovely sandwiches too. It is simply fabulous with a little butter. Great for any meal where you want crisp rolls.

Bolillos – Crusty Mexican Rolls is a popular aromatic and delicious dish. You can try making this amazing Bolillos – Crusty Mexican Rolls in your kitchen. This recipe requires 2 minutes for preparation and 35 minutes to cook. The Bolillos – Crusty Mexican Rolls by Namita Tiwari has detailed steps with pictures so you can easily learn how to cook Bolillos – Crusty Mexican Rolls at home without any difficulty. Bolillos – Crusty Mexican Rolls is enjoyed by everyone and can be served on special occasions. The flavours of the Bolillos – Crusty Mexican Rolls would satiate your taste buds. You must try making Bolillos – Crusty Mexican Rolls this weekend. Share your Bolillos – Crusty Mexican Rolls cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Namita Tiwari for inputs. In case you have any queries for Bolillos – Crusty Mexican Rolls you can comment on the recipe page to connect with the Namita Tiwari. You can also rate the Bolillos – Crusty Mexican Rolls and give feedback.

Bolillos – Crusty Mexican Rolls

Ingredients to make Bolillos – Crusty Mexican Rolls

  • 3 ¼ cups all- purpose flour
  • 2 ¼ teaspoon instant dry yeast
  • 1 tablespoon honey
  • 1 tablespoon butter or shortening melted and cooled
  • 1 1/3 cup warm water
  • 1 ½ teaspoons salt
  • ¼ cup cold water
  • 1 teaspoon cornstarch

How to make Bolillos – Crusty Mexican Rolls

  1. Take warm water in a large mixing bowl. Add yeast. Stir and let stand for 5 minutes. Stir in honey and butter/shortening. Add salt and stir.
  2. Add flour. First 2 ½ cups and then remaining quantity bit by bit kneading well so that the dough comes together. Knead for about 10 minutes till it becomes very soft and elastic. Take it out in the counter and knead further for about 5 min
  3. Transfer dough into a greased bowl and turn around so that it is coated with oil. Cover and keep in a warm and dry place for about 1 hour or till it doubles in volume.
  4. Punch the dough down and knead again on the floured counter for 5 minutes.
  5. Divide dough into 8 pieces and roll into balls. Rolls the balls between your palms applying pressure in the center to make oval rolls.
  6. Each piece should be about 5 ½ inches long and 2 inches in the middle, tapering at the ends.
  7. Place the rolls in a greased tray keeping 3 inch gap between the two. Cover and let rise till doubled or for about 30 to 40 minutes.
  8. While the rolls are rising, mix corn starch and cold water in a pan. Heat the pan and keep stirring constantly till the mixture starts boiling and becomes thick and clear. This will take 2 to 3 minutes.
  9. Heat oven to 190 degrees C. Brush each roll with the cooled starch mixture.
  10. Slash each roll down the middle, stopping ½ inch from each end and cutting about ½ inch deep.
  11. Bake the rolls for 30 to 35 minutes or till golden brown. The bottom of the tray should sound hollow when tapped.
  12. Cool in the rack. Serve warm and fresh.

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