Full Recipe
Author
The Big Book of Bread | 2024-07-08
Description
Also know as pan francés or pan blanco, bolillos are made and eaten throughout Mexico and Central America (and anywhere else with a large Mexican or Central American community). They have a crisp, thin crust that shatters when you bite into them, and a fluffy, tender crumb. Bollilo rolls are perhaps most famous as the bread of choice for tortas, those deliciously oversized pressed sandwiches filled with everything from ham and cheese to fried chicken cutlets and chiles. Find more bread recipes in the Big Book of Bread.
