Real Recipes From Real Home Cooks ®

bolillos (sallye)

(1 rating)
Recipe by
sallye bates
Austin, TX

This is a traditional Mexican bread that is so versatile. It can be used for sandwiches of all varieties, as a bread to accompany meals, or eaten while hot with lots of honey cinnamon butter. There are many recipes out there for this bread, but I like this one for the bread machine best. I hope you will agree.

(1 rating)
yield serving(s)
prep time 1 Hr 30 Min
cook time 35 Min
method Bake

Ingredients For bolillos (sallye)

  • 2 c
    warm water (105º to 110º)
  • 1 pkg
    rapid rise yeast (7 grams)
  • 4 c
    bread flour
  • 1 tsp
  • 1 tsp
    granulated sugar
  • 1 lg
    egg white, whisked

How To Make bolillos (sallye)

  • 1
    Place all ingredients except egg whites in bread machine pan in the order listed. Make sure liquid is completely covered by the dry ingredients.
  • 2
    Select Basic Dough and begin cycle
  • 3
    Machine will ding when dough is ready
  • 4
    Remove dough from bread machine and place in a lightly greased glass bowl. Cover bowl and let rise in a warm dry place until approximately double in volume (about an hour)
  • 5
    Turn dough out onto lightly floured clean flat surface and gently knead for 5-10 minutes until dough is smooth and elastic
  • 6
    Divide dough into 10 equal balls. Roll the balls between your palms for about 5 seconds to make a cylindrical shape. Place each roll on a parchment lined baking sheet. NOTE: LEAVE SPACE BETWEEN EACH ROLL TO ALLOW FOR RISING.
  • 7
    Allow to rise for about 30 minutes. While waiting, preheat oven to 375º
  • 8
    Brush each roll with whisked egg white, and cut a slit horizontally along the top of each roll about 1/4" deep.
  • 9
    Place in preheated oven and bake for about 30 minutes until golden brown. Remove to wire rack for cooling.