# Bolillos

This is a recipe for making delicious Mexican bolillos, a type of bread, that are soft on the inside and crusty on the outside.

- Cuisine: Spanish
- Category: Baked Goods
- Language: en

## Ingredients

- 0.5 cup warm milk (whole)
- 0.5 cup warm water
- 2 tbsp warm water
- 1 packet instant dry yeast
- 2 tbsp sugar
- 500 g flour
- 7 g salt
- 1 tbsp oil
- 3 tbsp unsalted butter

## Instructions

1. Pour 1/2 cup of warm milk into a large mixing bowl.
2. Add 1/2 cup plus 2 tablespoons of warm water to the bowl.
3. Add one packet of instant dry yeast to the liquids.
4. Add 2 tablespoons of sugar to the bowl.
5. Add 500g of bread flour to the bowl.
6. Add 7g of salt to the flour.
7. Place the bowl onto a KitchenAid stand mixer and begin kneading the dough until most of the gluten develops.
8. Add 1 tablespoon of oil to the dough while it is kneading.
9. Add 3 tablespoons of unsalted butter to the dough while it is kneading.
10. Form the dough into a smooth ball and place it into a greased bowl.
11. Cover the bowl with plastic wrap and allow the dough to rise in a warm spot for 1.5 hours, or until doubled in size.
12. Punch down the dough to release the air.
13. Divide the dough into 135g portions using a dough cutter.
14. Weigh each portion of dough using a scale to ensure they are 135g.
15. Shape each portion of dough into a ball.
16. Cover the dough balls with plastic wrap and allow them to sit for another 5 minutes.
17. Flatten each dough ball by pressing down on it.
18. Shape the flattened dough into bolillos, ensuring to taper the ends.
19. Place the shaped bolillos onto a baking pan.
20. Cover the baking pan with plastic wrap and a clean cloth, and allow the bolillos to rise for 40-60 minutes, or until doubled in size.
21. Use a sharp blade or knife to score each bolillo.
22. Brush oil on the slit part of each bolillo.
23. Bake the bolillos for 20 minutes at 400 degrees Fahrenheit.
24. Remove the golden-brown bolillos from the oven.

## Equipment

- large mixing bowl
- KitchenAid stand mixer
- dough hook
- plastic wrap
- scale
- baking pan
- sharp blade or knife
- basting brush

## Tips

- For the first rise, you can leave the dough in the fridge for about 3 hours and then 1 hour in a warm spot.
- Ensure to taper the ends when shaping the bolillo.
- Use a sharp blade or knife to score each bolillo after the second rise.
- Brush oil on the slit part before baking.

## Source

- Original video: https://www.facebook.com/share/r/1ApAVdh9gc/
- Recipe page: https://www.cliprecipe.com/recipe/ba179dea-1f2a-4c9f-b229-75aabc25b01e
- Extracted: 2025-07-15

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt