Bolillos

Bolillos are a type of lean white bread roll widely consumed in Mexican cuisine and in parts of Central America and the Caribbean. The name derives from its small, elongated form, often described as bullet-shaped, produced from a basic dough of wheat flour, water, yeast, and salt. Some recipes include a touch of sugar or milk, but fat is generally not used, yielding a crust that is crisp and a soft, airy interior.

Preparation and baking involve kneading the dough, allowing it to rise, and then dividing it into portions that are rolled into tapered cylinders. The pieces are placed on a baking surface with the seam down and may be scored to control expansion. Bolillos are baked in a hot oven, sometimes with steam, to develop a crackly crust while maintaining a light crumb.

Variations and uses vary by region. In Mexico, bolillos are a staple for breakfast, often eaten with coffee or hot chocolate, and used to accompany soups and stews or split open for fillings such as eggs, beans, or meats. The size and crust thickness can differ between bakeries, with some bolillos long and slender and others shorter and plumper. While traditional versions are made with white flour, some home bakers and bakeries produce whole-wheat or enriched dough variants.

Culinary notes: Bolillos are commonly produced in panaderias (bakeries) and are considered versatile daily bread, valued for their crusty exterior and tender interior.