These small loaves of plain white bread are an everyday food in Mexico, served in buttered slices as a side or used as a base for sandwiches. In some parts of Mexico, this bread is known as pan francés (“French bread”), a reference to its point of culinary origin. Following the French intervention in Mexico in the 1860s, bolillos were brought to Mexico by the cooks of the newly installed Emperor Maximilian. In the following decades they exploded in popularity around the country, along with other French influences to local culture and cuisine.
Bolillos are small cylindrical loaves with slightly tapered ends that are traditionally baked in a stone oven. In contemporary Mexico, most families buy their bolillos from local bakeries or door-to-door sellers. In the 21st century, bolillos have become increasingly popular in the United States, as Mexican preparations like molletas and tortas have introduced more regions to this delightfully crusty white bread.
Recipe Servings: 5
+ 1 hour 30 minutes resting
Ingredients
Directions
- Pour the warm water into a large mixing bowl and sprinkle with the yeast.
- In a separate mixing bowl, combine the flour, salt, and sugar.
- Add the flour mixture to the water a little at a time and stir to combine. Continue to mix until a dough forms.
- Turn the dough out and place it in a greased bowl. Let rest, covered with a kitchen towel, in a warm place for about 1 hour.
- After an hour, remove the dough from the bowl, punch it down, and knead it for about 10 minutes.
- Divide the dough into 10 balls, rolling between the palms for a few seconds to create a cylindrical shape that is slightly tapered at the ends.
- Place the rolls on baking sheets; then cover and let rise for an additional 30 minutes.
- Preheat the oven to 375°F. Brush the rolls with the egg white and score the top of each roll with 2 lines.
- Bake for about 30 minutes.
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