Any sandwich will taste better when made on these soft in the center, crusty on the outside Whole Wheat Mexican Bolillos.
*Disclaimer - This recipe was originally published in 2015. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
Since I'm not of Mexican descent (not that you need to be to celebrate Cinco de Mayo, mind you), I wasn't all that familiar with Mexican yeast bread. I chose bolillos which are Mexican yeast roll that is commonly used for making sandwiches.
The recipe I found (and tweaked) for bolillos is from a site called What's Cooking Mexico and I also watched a video on YouTube from a site called Married to a Mexican to learn the proper shaping technique. I'll admit that my shaping still needs work, but the taste is absolutely delicious.
I decided to add whole wheat flour to the recipe I'd found online, and I also substituted coconut palm sugar for the granulated sugar since I'm trying to be mindful of staying away from white sugar and completely white flour products.
That said, if you want to make these Mexican sandwich rolls but don't have whole wheat flour or coconut palm sugar on hand, by all means, use 6 cups of all-purpose white flour and granulated sugar in place of the coconut palm sugar. I'll never know.
Since I'd never made bolillos before, I was thrilled with the taste and the results. For those of you who might be intimidated by making homemade yeast bread and rolls, let me assure you how easy this recipe is to make. So easy in fact that anyone can do it, and be completely successful at it too.
WHOLE WHEAT MEXICAN BOLILLOS {PRINT THIS RECIPE}
Yield: 16 rolls Prep Time: 2½ hours (includes rise time) Bake Time: 40 minutes
1 cup warm water (110-115 degrees) Warm, not hot, out of the tap.
1 tablespoon plus 1½ teaspoons coconut palm sugar
1 package active dry yeast (2¼ teaspoons)
1 tablespoon salt
2 tablespoons butter
1 cup water
3 cups all-purpose flour, plus additional for rolling out
3 cups whole wheat flour
olive oil spray
For the glaze:
1½ teaspoons cornstarch
1 cup cold water
-In a small bowl, dissolve the yeast in 1 cup of warm water. Stir in the sugar and allow the yeast to sit and get foamy (approximately 10 minutes).
-Meanwhile, medium bowl microwave 1 cup of water, salt, and butter until warm and the butter is melted. Combine the foamy yeast mixture along with the butter, salt, and water mixture in a large bowl (I used the bowl of my stand mixer).
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-Using a wooden spoon (or the dough hook) add in 3 cups of all-purpose flour and stir until well blended. Add in the remaining whole wheat flour and knead with the dough hook (or switch to hand kneading) until the dough comes together into a smooth and elastic dough.
-Place the kneaded dough into a bowl that has been sprayed with olive oil and lightly spray the top of the dough. Cover the bowl with plastic wrap and place in a warm, draft-free place to rise until doubled in bulk (approximately 1 to 1½ hours).
-Punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a log and divide it into two equal pieces. Roll each piece of dough out into an approximate 8" log and divide each log into 8 equal pieces. Do the same with the second half.
-Roll each piece of dough into a ball and then form each ball into a football-shaped roll (fatter in the middle and then tapered at both ends). Place the rolls onto 2 baking sheets (8 per sheet) that have been liberally sprayed with olive oil spray, making sure to leave space between each roll for rising.
-Place the baking sheets in a warm, draft-free place for the rolls to rise until doubled (approximately 45 minutes). Use a sharp paring knife to gently cut slits into each roll, offset from the center.
-Preheat the oven to 375-degrees Fahrenheit.
-In a small saucepan, add the cornstarch to 1 cup of cold water, Bring the mixture to a simmer to thicken. Cool slightly and brush each roll liberally with the cornstarch glaze.
-Bake the bolillos in a preheated oven for 40 minutes or until the rolls are a lovely golden brown. Remove and cool completely on a wire rack.
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Susan says
Your bolillos turned out amazing. I love how making small changes, even with yeast recipes can end up with a success.
Angie Barrett says
I think they look perfect! And I LOVE the aprons. I may have to get one with my new logo
Aly ~ Cooking In Stilettos says
Whoa - I had no idea you did aprons - will be visiting Etsy shortly Renee 🙂 I love the changes you made to it - just started to work with Coconut Palm Sugar so this looks intriguing!
Renee Goerger says
Thank you, Aly! I've always loved your sites logo and think that it would be super cute on an apron. You know how to reach me if you're ever interested!
Brenda@SugarFreeMom says
I love that you adapted these to be whole wheat and with a less refined sugar!
Renee Goerger says
Thanks, Brenda. Anything that makes me feel better about eating bread products is worth the few changes.
Karen Kerr says
That apron is fantastic! What perfect timing! Your bread looks delish too!
Renee Goerger says
Thank you so much Karen! We really enjoyed the bolillos!
Isabelle @ Crumb says
What a great twist on a classic... I'm not familiar with the traditional version, mind you, but the whole wheat version with palm sugar sounds downright delicious to me! 🙂
Renee Goerger says
It was, Isabelle. I really don't think there was a noticable difference in taste. It still had a sweetness and great flavor. Thanks.
Camilla Mann says
Lovely! I used whole wheat to my bolillos, too.
Renee Goerger says
Great minds think alike, Camilla!
Angie says
I love this whole wheat version of these rolls. They look amazing!
Renee Goerger says
Thank you so much, Angie!
Robin @ A Shaggy Dough Story says
I don't know what I'm more impressed with, the bread or the apron. Both are wonderfully creative! Congrats on the Etsy shop. I'll definitely be checking it out, says the card-carrying Etsy addict.
Renee Goerger says
LOL. Thanks, Robin. For both lovely compliments!
Cookin' Canuck says
I love the changes that you made to the recipe - whole wheat flour and coconut palm sugar. The rolls are beautiful!
Renee Goerger says
I'm all about using whole wheat flour these days, Dara. It makes me feel less guilty about eating bread products!
Heather Schmitt-Gonzalez says
Oh my gosh, what a happy coincidence! I know I've said it before, but I'll say it again - you are so talented. I can't wait to wear that (though I don't want to get it dirty...ha)! And I think your shaping is fantastic, your bolillos turned out beautifully. I like the you added some whole wheat, that's a nice variation. 🙂
Renee Goerger says
Thanks, Heather. I had a great time painting your apron, and making bolillos! BTW, you're supposed to wear the apron. I wouldn't want to wiping chocolate or anything on it, but for normal cooking and baking wear, you'll be fine to throw it in the washer. No fabric softner though.