Bolillos are crusty, football-shaped Mexican bread rolls that are perfect for tortas or just about any kind of sandwich, or even to dunk into a soup or stew. This vegan recipe makes the most delicious and perfect bolillos.
Bolillos are my new favorite bread because not only are they delicious being all crusty on the outside and soft and fluffy on the inside, but they are really cute to look at too.
These are the breads used famously to make tortas, or sandwiches, sold all over Mexico. You halve them, dig out some of the soft, fluffy bread to make a shallow hole, stuff it with something equally delicious like refried beans, guacamole and salsa, and then stuff your face. Heaven.
Here's the recipe. Enjoy, all!
More bread rolls recipes:
- Whole Wheat Crescent Rolls
- Vegan Parker House Rolls
- Multigrain Pull Apart Rolls
- Whole Wheat Hamburger Buns
- More vegan bread recipes
Bolillo Rolls (Mexican Bread Rolls) Recipe
- 2 ¼ teaspoon active dry yeast
- 2 cups warm water
- 1 teaspoon sugar
- 4 ½ cups bread flour (you might not need all of it)
- 1 teaspoon salt
- 1 teaspoon vegan butter (at room temperature)
- Mix the sugar, water and yeast and set aside to froth and bubble, about 5 minutes.
- Add the butter, salt and 3 cups of flour and mix by hand or in a stand mixer fitted with a dough hook at a low setting.
- Add more flour, a little at a time, until the dough comes together and is smooth but not sticky. Knead by hand or in a stand mixer on a low setting for 10 minutes. You should have a really soft, smooth, very supple and beautiful ball of dough at the end of it.
- Spray some oil on the inside of a large bowl. Place the dough in the bowl, turning over once to coat the top with some oil.
- Cover with a kitchen towel and place in a warm spot (I put it in a cold oven with the light turned on) for about an hour or until it has doubled.
- Remove the dough to a platform. Knead briefly, and then divide into 12 equal pieces.
- Roll each piece between your palms to make an oval, about 4 - 4 ½ inches long, and taper the sides.
- Place the rolls on a lightly greased baking sheet, at least 3 inches apart. Cover with a kitchen towel and let them rise in a warm spot for 30-45 minutes or until puffy and almost doubled.
- Using a sharp knife or blade, score the rolls from one tapered end to the other, leaving about 1 cm on either side. Brush the tops with some oil for a pretty golden color.
- Place the rolls in a preheated 375-degree oven for 25-30 minutes or until golden. When you tap on the bottom of a roll, it should sound hollow-- that's how you know it's done.
- Remove to a rack and let them cool a little before eating. These reheat really beautifully.
Any tips for someone trying to make these gluten free?
I just made these tonight and they came out wonderful. I ate 4 of them right off the pan with just vegan butter. Delicious!
😀 Sounds exactly like what I'd do. So happy you enjoyed them Maria!
Alma I Reed-Herrera
This were delicious and so easy to make!!! Thanks you. How much vital gluten do I need if made them with whole wheat flour?
Just wondering why you switched the recipe from veg shortening to vegan butter?
Because its healthier--you can still use shortening if you prefer, but I've stopped using it in most of my cooking and baking.
I'm in the middle of making these, they will be ready in about 1 hour. so excited!!
I made these over the weekend, and they are perfect. Crusty on the outside and fluffy on the inside. I couldn't find the baker's flour, so just used bread flour. We ate them with Mexican spiced veggie burger patties. Thanks for this amazing recipe.
Hi Vaishali. Is it possible to use regular white/wheat flour? Also instead of veg shortening can I use butter?
Hi SS, yes, you can definitely use wheat flour-- add a couple of teaspoons of gluten to the flour if you make it all whole wheat. I made bolillos using my whole wheat sourdough baguette recipe the other day and they were fabulous-- you might want to try that recipe and shape the bread into bolillos instead of baguettes: https://holycowvegan.net/whole-wheat-sourdough-baguettes/.
And yes, you can use butter or oil or even leave it out.
I RESIDE IN INDIA, AND ITS NOT EASY TO FIND BREAD FLOUR; WHAT CAN I SUBSTITUTE IT WITH? I DO HAVE GLUTEN FLOUR. I FOR SURE WANT TO BAKE THESE.
Use all-purpose. Substitute gluten flour for 2 tbsp of the all purpose flour. That should work just fine. Good luck!
Just a question, on the yeast, when you said 2 1/4 tbsp, is it the one that comes in blocks? (, like the butter ones )
No, this is the granular yeast.
If I had read these comments a few years ago I would have thought that you are all living under a rock to have never seen or heard of bolillos. But after I moved out of Cali to Oklahoma I completely understand you guys. I haven't seen a real bolillo in years out here. I'm sure it is like that in many places. If you have a Mexican panaderia (Mexican Bakery) nearby it is a 100% garantee they have some for sale. They are delicious you can eat them with milk, hot chocolate, make a torta (Sandwich), or anything you can think of. I can't wait to try and make these I've missed bolillos so much. There is no other bread like it. *Drooling*
I havent heard of these before but they look beautiful! and I can just imagine digging out a hollow and stuffing it!!
the rolls have risen and shaped so beautifully! i am a sucker for bread!
Richa @ Hobby And More Food Blog
Just recovering from that perfect ciabatta and you throw this at us 😉
They look so good, just waiting for sandwiches to happen.
Beautiful Rolls Vaishali...ages since I baked bread, Im gonna soon after seeing this.