Mexican Bolillo Dinner Rolls - a mini baguette with a crunchy crust and a soft center.

Mexican Bolillo Rolls

Mexican Bolillo Dinner Rolls - a mini baguette with a crunchy crust and a soft center.
Course Breads
Cuisine Mexican
Prep Time 1 hour 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings 12 rolls
Calories 160kcal
Author Kelly @ Trial and Eater


For the rolls:

  • 1 1/2 cups hot water (115-120°F)
  • 2 1/4 teaspoon yeast (1 packet)
  • 1 teaspoon sugar
  • 4 cups all-purpose flour (more as necessary for kneading)
  • 1 teaspoon salt

For the glaze:

  • 1/2 cup water
  • 1 teaspoon cornstarch


  • Proof the yeast by combining hot water, yeast and sugar to a mixing bowl and stir to combine. Should bubble after 5 minutes to show yeast is working.
  • Add flour and salt to bowl, and knead together using a stand mixer and dough hook (or by hand) until dough is soft and elastic. 
  • Cover to let rise until doubled, about 30 minutes.
  • Divide dough into 12 balls and form into an oval shape (think American football). Place on sprayed baking sheet and let rise again while oven is pre-heating.
  • Preheat oven to 450°F.
  • In a small stovepot, add water and cornstarch and heat over medium-high heat, stirring occasionally until a glaze is formed. Remove from heat.
  • Before placing rolls into oven, score the rolls by making a lengthwise cut with a serrated knife (about 1/2 inch deep). Add the cornstarch and water glaze from previous step to top of rolls.
  • Bake for 15 minutes or until lightly browned.


For the glaze: if you don't want to use cornstarch, just spritz the dough with warm water before baking.


Calories: 160kcal | Carbohydrates: 33g | Protein: 5g | Sodium: 196mg | Potassium: 66mg | Fiber: 1g | Calcium: 6mg | Iron: 2mg