Mexican Rolls

Name: Mexican Rolls (Bolillos)
Cuisine: Mexican
Ingredients: 2 tablespoons butter/oil blend, such as Land O’Lakes butter with olive oil; 2 tablespoons butter/oil blend, such as Land O’Lakes butter with olive oil; 2 tablespoons butter/oil blend, such as Land O’Lakes butter with olive oil; 1½ tablespoons sugar; 2 teaspoons salt; One ¼-ounce (7 g) packet active dry yeast; 5 to 5½ cups (600 to 660 g) all-purpose flour (or 2½ cups/300 g all-purpose flour and 2½ cups/380 g whole wheat flour), plus more for dusting; 5 to 5½ cups (600 to 660 g) all-purpose flour (or 2½ cups/300 g all-purpose flour and 2½ cups/380 g whole wheat flour), plus more for dusting; Canola or other vegetable oil, to grease the bowl; Canola or other vegetable oil, to grease the bowl

Bolillos

Preparation info

Makes
12
small rolls

Difficulty
Easy

Appears in

Healthy Easy Mexican

By Velda de la Garza

Published 2021

About

Bolillos are small oblong loaves, similar to French bread. They’re usually cut in half horizontally and filled with an array of fillings to make sandwiches called tortas. A bean and cheese bolillo (Tortas con Frijoles y Queso), served with Salsa Ranchera or a similar salsa, is wonderful for breakfast or a light lunch.

Ingredients

Americas
Mexico
Sandwich
Lunch
Breakfast
Vegetarian
Central America

Ingredients

Method