Bolillo is a Mexican bread that is also known as pan francés.
The French baguette recipe was transformed in Mexico and became ours as the bolillo. This bolillo recipe is also known as birote and pan blanco in some areas of the country.
It is very common in my hometown to have this bolillo bread sliced and toasted on the griddle or comal, with butter. Every Sunday we have coffee with bolillo bread and butter in our home, sometimes even in bed.
Enjoy this bolillo recipe!
Bolillo
Ingredients
For the starter
- ¾ cup water
- ½ teaspoon active dry yeast
- 1 cup all purpose flour
For the dough
- 3 cup all purpose flour
- 1½ teaspoon active dry yeast
- 2 teaspoons salt
- ¼ cup shortening , melted and cooled
- 1 cup warm water
Instructions
Starter
- The night before baking, place yeast and water in a small bowl, mix well and add the flour. Mix again. You don’t need to knead here.
- Cover with a plastic wrap and let sit on your kitchen countertop all night or at least 8 hours. Making this starter will increase the flavor of your bread. The next morning, the starter will have a larger volume and will have formed lots of bubbles.
Baking day
- In the bowl of a stand-mixer, place the starter, flour, salt, yeast and melted shortening.
- Start kneading the dough, adding the warm water slowly right at the beginning of the kneading process.
- Knead for 7 minutes on speed low to medium speed. The dough will separate from your mixing bowl while kneading.
- Remove dough from the bowl and place on your working surface to form a ball. It should look soft but still a little rough.
- Grease a large bowl with shortening or oil. Place the dough and turn it all over to make sure all sides are covered with a coating of the grease. Cover with a plastic wrap and let it rest in a warm place for 2 to 3 hours or until the dough has doubled in volume.
- After the dough has doubled in volume, gently push your fist in to deflate it. Divide the dough in 10 pieces (about 4 oz / 110 g each). Place the pieces of dough into your slightly greased working surface. Cover with a greased plastic wrap and let them rest for 15 minutes to allow gluten to develop and help to shape your bolillos easier.
- To form the bolillos rolls, dust your work surface with flour very lightly, flatten one piece of dough with the palm of your hand and fold ⅓ of the dough towards you and press down with your fingers, sealing it very well. Fold the dough again, repeating the sealing process until you form a roll, pinching the dough tightly. Make sure all the ends are sealed.
- To shape the rolls, place your hands over the dough and press gently but firmly, cupping your fingers, rolling back and forth. While doing this, press the heel of your hands to leave some dough uncovered to form the traditional bolillo ears.
- Place each bolillo seam side down on the greased baking sheet and cover with a greased plastic. Allow them to rise until they’ve doubled in volume. About 90 minutes.
- Before the end of the rising period, turn oven on at 450 F / 230 C. Place the metallic pan for the water on the oven floor.
- Once the rolls have doubled in volume, make a deep cut using a sharp serrated knife or a razor blade, holding your hand at a 45-degree angle.
- Spray the rolls with warm water, place them in a preheated oven and add 1½ cup (400 ml) of cold water to the metallic tray you placed on the oven floor. The steam will create that beautiful thin and crunchy crust.
- Bake for 20 to 25 minutes until they are golden, remove form the oven, and let them cool on a wire rack.
- The bread keeps well for a couple of days in a plastic bag, or it can be frozen for up to a month. To reheat: thaw bread lightly, spray water, and place in preheated 400 F / 200 C oven for about 12 to 15 minutes until warm and crunchy.
Passionate about Mexican gastronomy, Mely Martinez writes about the traditional recipes that are familiar to most Mexicans on her blog Mexico in my Kitchen.
Monica says
Is there a quicker version? Maybe with self rising flour?
Mike Benayoun says
Hey Monica, you can definitely make the starter on the same day. Mely’s suggestion is mostly to enhance the flavor of the bolillo.
Maria says
Thanks for this easy recipe Mely! It’s perfect
Tiffany says
What if I don’t have the regular yeast and only the instant active yeast? Do I have to change the recipe or method?
Mike Benayoun says
Nope Tiffany. Same thing. Those are both dried yeasts. It would be different if you were using fresh yeast.
John says
I made the Bolillos today for the first time. Was a little time consuming, but they came out perfect.
I’m sure I will be making again soon. Thank you.
Mike Benayoun says
Thanks, John. Glad you liked them!
Elaine says
Is there a video showing the process of forming the bollio
Mike Benayoun says
Unfortunately no, Elaine.
Sheccid says
Can I use butter or margarine as a substitute for lard?
Mike Benayoun says
Absolutely Sheccid
Rebecca Gustamente says
Thank you for such a wonderful recipe. It filled my kitchen
with wonderful childhood memories.
For a minute it was my grandmother s kitchen. 🙂
Mike Benayoun says
De nada, Rebecca 😉
Janice Walker says
Warm water or room temp for starter?
Mike Benayoun says
Hey Janice, room temperature is fine, as you need to maintain the starter at room temperature.
Sandy says
Can I add 1/4 tsp extra yeast to the dough or starter? (I use those packets that contain 2 1/4 tsp total)
Mike Benayoun says
Yes, Sandy. It shouldn’t make a big difference to the end result.
evertt ruiz says
i want the recipe for pan frances from torreon coahuila !!
Mike Benayoun says
Hey, not sure if this is exactly the same recipe, but here is a version from Chile, which comes close to what you’re looking for: https://www.196flavors.com/chile-marraqueta/
Erika says
Hola,
He buscado por mucho tiempo una receta real del pan bolillo estilo Aguascalientes, México, que difiere del pan bolillo hecho en el centro de México, tendrían alguna sugerencia para poder hacerlo? Muchas gracias de antemano. Erika.
Mike Benayoun says
Hola Erika! Lo siento, nunca he oído hablar de ellos. ¡Buena suerte con la búsqueda!
Erika says
Hola,
Muchas gracias por su amable y pronta respuesta. Saludos desde Líbano.
Mzy says
WAO!. THANKS A BUNCH. GOD BLESS. I ENDED UP SO TIRED JUST BY FOLLOWING THIS RECIPI BY WAY OF READING IT!. IT SOUNDS SO GOOD. ME ENCANTAN LOS PANES BOLILLOS MEXICANOS. SON RICOS. WELL; PUES..A VER QUE PASA. MUCHAS GRACIAS. Y OTRA VEZ THANK YOU SO VERY MUCH FOR TAKING THE TIME AND THE GENEROSITY IN SHERING THIS DELICIOSO MANJAR. GOD BLESS.
leah says
I as planning on using fresh yeast for this recipe. Do it have to make Amy adjustments?
Mike Benayoun says
Hey Leah, you can approximately double the measurements for this recipe.
Mely Martinez says
Besides doubling the amount in the recipe ingredients list, as Mike mentions, you also need to proof the yeast first.
To do this, you will need to dissolve the yeast in small amount of warm water. Make sure is warm, if it is hot, you will kill the yeast. Resting time will be longer using fresh yeast.
ILEENE TREJO says
This recipe seems wonderful, do you think I can use sourdough starter in place of the starter recommended here? Thank you!
Mely Martinez says
Hola Irene,
Yes, you can use sourdough starter, the flavor and rising times will be differents.
Toltepequeño says
Thanks for the recipe, going to try it for sure. Lived in Edomx for 10 years, wife and kids are from there. Miss the Pan Blanco.
Vane says
So I have instant yeast, not active dry yeast. Do I have to do a starter, or just add all the ingredients together? Also it calls for 1/2 tsp for the starter and then later 1 1/2 tsp. So for instant yeast, would I have to use 2 tsp? And the last thing, I don’t have shortening, is there a substitute for it? I have butter, margarine, and olive oil, what would be the best substitute? Sorry for all the questions, this is my first time baking bread and I want to do my best.
Mely Martinez @mexicoinmykitchen says
Hello Vane,
I have used both and follow the same procedure, making the starter add a lot of flavor to the bread. If you want to make it the way you mention you will need to use 2 tsp total. Instead of shortening use olive oil or margarine. For more information on this recipe and the step by step, photos visit my website. Happy Baking!
Lizzie Estrella says
Can i substitute the lard for either Vegetable oil or Olive oil??
Thanks!
Mely Martinez says
Hello Lizzie,
Yes, you can use either of those. Same amount.
Happy Baking!
Mely Martínez
Lizzie Estrella says
Awesome! Thank you!!
Tesy says
Muy bien! My go too from now on! Mucho gracias! My husband and toddler LOVED this bread!! No need to look any further for an authentic bolillo…u wont be disappointed!!
Mely Martinez says
Hello Tessy,
I’m happy to know that you like the recipe.
Have fun baking!
Cynthia Byers says
My go to for bolillos! During cold weather these are always in my house. Fresh made thanks to this recipe!
Mely Martinez says
Hello Cynthia,
I’m so happy to know my recipe is being made in your house. Enjoy!
tom gulley says
any issues with adding a little sugar to this recipe?