Saturday, October 3, 2020



MEXICAN DINNER ROLLS are crispy Mexican football-shaped buns that are perfect for tortas or any type of sandwich, or even for dipping in soup or stew. This vegan recipe makes the most delicious and perfect bolillos.


  • 1 teaspoon of salt
  • 1 tablespoon of melted butter
  • 1 tablespoon of honey
  • 3 1/2 to 4 cups all-purpose flour
  • 1 1/2 teaspoon of dry active yeast
  • 1 1/4 cups hot water, divided


First, in a small bowl or mug, combine 1/4 cup of hot water and the active dry yeast. Let stand 5 minutes.

Then, in a large mixing bowl or in the bowl of your stand mixer, add 3 1/2 cups of the flour, the baking powder mixture, salt, honey, melted butter and remaining 1 cup of hot water.

Knead the dough using the dough attachment for 4 minutes over low heat in a stand mixer. If the dough is too sticky, add the remaining flour in 1 tbsp increments until the dough is dry enough that it will not stick to your fingers.

Knead another 11 minutes over low heat until the dough is smooth, soft and elastic. Cover the bowl and let the dough rise for 10 to 20 minutes, or until the dough has doubled in size. The dough will rise faster when the outside temperature is warmer. If you are making this recipe in winter, a good place to let the dough rest is on the top of the refrigerator.

Divide the dough into 8 pieces. Roll out the dough into a soccer ball shape and place it on a baking sheet lined with parchment paper. Cover the 8 bolillo buns and let rise a second time for 45 minutes.

Bake at 375 degrees for 25 to 30 minutes, until the rolls are golden.

Happy Cooking Time.