Spanish Hard Rolls (Bolillos)

If you’ve ever bitten into a torta at a street stand and wondered about that incredible crusty roll holding everything together, this is it.

Bolillos are the iconic oblong hard rolls found all over Mexico and Latin America, with roots in Spanish baking. The crust shatters when you tear it open, and the inside is soft and slightly chewy with just a hint of honey sweetness.

A cornstarch wash brushed on before baking is what gives them that distinctive glossy, crackly exterior.

Makes 16 rolls and they freeze beautifully, so bake a big batch and stash extras for later.

Pro Tips

• Use bread flour, not all-purpose. The higher protein content is what gives bolillos their signature chewy crumb.
• Slash the tops about half an inch deep before the final rise. This lets them expand properly and creates that classic bolillo shape.
• Don’t skip the cornstarch glaze. It’s the secret to that shiny, crispy crust that crackles when you break it open.
• For extra crustiness, place a pan of hot water on the bottom rack of your oven while baking to create steam.