bolillo

Bolillo is a type of bread roll common in Mexican and Central American cuisines. It is an oblong loaf with a thin, crisp crust and a soft, airy interior. Typical bolillos are shorter and thicker than a French baguette, usually about 12 to 18 centimeters long, and tapered at the ends.

The dough is made from wheat flour, water, yeast, and salt, and may include small amounts of fat or milk. After mixing and kneading, the dough rises before being divided and shaped into individual rolls. Bakers roll each piece into a log and often score or brush the surface before baking in a hot oven, producing a crackled crust.

Bolillos are a staple of panaderías in Mexico and throughout Central America and are widely used to make tortas (sandwiches). They are also eaten fresh at breakfast or with soups, or served with butter and jam. Regional varieties may feature sesame seeds on the crust or different proportions of flour or water, and some shops offer sweetened versions.

Origin and cultural context: The bolillo is associated with Mexican baking traditions and reflects historical influences on bread-making in the region. It remains distinctly Mexican in form and use, varying by region in shape, crust, and size.