Molletes with Homemade Bolillos, Molletes con Bolillos Caseros

Juliann Esquivel


Do you love refried beans and cheese? Do you love homemade salsa? Do you love crusty yet soft rolls? Then let me introduce you to a superb Mexican dish: Molletes (Pronounced: mo-YEH-tes.) They are best eaten for breakfast or appetizers, but you can enjoy them anytime. You can make your own bolillos or you can buy crispy rolls that are soft inside. Trust me they are so good. Enjoy


★★★★★ 3 votes

2 Hr
15 Min


  • 4 medium
    bolillo rolls (recipe follows)
  • 1 c
    refried beans
  • 2 c
    of shredded cheddar or monterey jack cheese
  • 1 c
    of homemade salsa (recipe posted)
  • 5 slice
    crispy fried bacon crumbled, optional
  • ·
    ~~homemade bolillos~~
  • 2 1/2 c
    of all purpose flour
  • 1 c
    of warm water
  • 1 tsp
    dry yeast
  • 1 tsp
  • 1 tsp
  • 1/4 c
    of canola oil
  • 1/2 c

How to Make Molletes with Homemade Bolillos, Molletes con Bolillos Caseros


  1. Preheat the oven to 350 degrees. Split the bolillo rolls in half, lengthwise. Top each half with one tablespoon of salsa, 1/8 cup of refried beans and 1/4 cup cheese. Bake for 10 minutes or until the cheese is melted. Serve with extra salsa. You can also sprinkle crispy crumbled bacon on top of the cheese and bake. This is how I prepare my molletes, but the fun thing about them is that you can make them anyway you like. Adding any kind of topping you like with the cheese. Serves four. Enjoy.
  2. Homemade Bolillos: Mix together one cup flour, yeast and warm water. Add one more cup of flour, sugar, salt, and oil and stir until ingredients are combined but dough is still wet and shaggy. Let dough rest for 15 minutes.
  3. Sprinkle 1/2 cup flour on a clean surface and knead dough until it shapes into a ball, about 10 minutes. Place into a greased bowl, cover and let rise until doubled in size, about an hour. After the dough has risen, divide dough into 8 equal pieces. Take each piece and flatten it into a circle. take one side, and fold it in half into the center. Take the opposite side and do the same. Roll folded dough with your hands until it's spindle shaped, wider in the middle and tapered at the ends. Place shaped rolls on a greased or parchment-paper lined cookie sheet thats sprinkled with a bit of cornmeal. Cover and let rise until doubled in size about an hour. 20 minutes before baking, heat oven to 425 degrees, five minutes before baking, place an oven safe pan filled with water on the bottom of the oven. Mix 1/2 cup of warm water with 1/4 teaspoon of salt and brush on each roll. Then take a sharp knife, razor or lame, make a slash lengthwise through each roll on the top not all the way through.
  4. Place rolls on bottom rack of the oven (be carful when opening oven as steam might come out) and cook for 15 minutes or until the bolillos are light golden brown in color and make a hollow sound when you thump them. These keep well for a couple of days, though if they get too soft. Just reheat in the oven to firm them up. They also freeze well. Enjoy

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