Bolillo Recipe Vegan Style: Easy and Delicious Guide

Bolillo, a beloved Mexican bread roll, is cherished for its crusty exterior and soft, airy interior. Traditionally, bolillos are made with eggs and dairy, but today, we’re reinventing this classic with a vegan bolillo recipe that captures all the flavors and textures you love—without any animal products.

Whether you’re vegan, lactose intolerant, or simply looking to try something new, this recipe is a fantastic way to enjoy fresh, homemade bolillos that are perfect for sandwiches, tostadas, or just enjoying with some vegan butter.

Making bolillos from scratch may seem intimidating, but with simple ingredients and a little patience, you’ll be rewarded with warm, crusty bread that rivals your favorite bakery. Plus, baking your own bolillos means you can customize the crust and crumb exactly how you like it.

Let’s dive into this easy, delicious, and satisfying vegan bolillo recipe that will soon become a staple in your kitchen.

Why You’ll Love This Recipe

This vegan bolillo recipe is a game-changer for several reasons. First, it uses straightforward, pantry-friendly ingredients you probably already have on hand.

No need for eggs or dairy substitutes—just classic bread-making essentials.

Second, it yields bolillos with that iconic crispy crust and soft, fluffy inside that everyone craves. Thanks to the right balance of yeast and steam during baking, you’ll get the perfect texture every time.

Finally, making bolillos at home means you avoid preservatives and additives found in store-bought options. This recipe is not only wholesome but also versatile—perfect for sandwiches, accompanying soups, or simply dipped in olive oil or vegan spreads.

Ingredients

• 3 ½ cups (420g) all-purpose flour, plus extra for dusting
• 1 ¼ cups (300ml) warm water (about 110°F/43°C)
• 2 tsp active dry yeast
• 1 tsp sugar
• 1 ½ tsp salt
• 2 tbsp vegetable oil (or any neutral oil)
• Optional: 1 tsp vinegar (to improve crust texture)

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Kitchen scale (optional but recommended)
• Wooden spoon or dough hook attachment for a stand mixer
• Clean kitchen towel or plastic wrap
• Baking sheet or stone
• Sharp knife or lame for scoring
• Spray bottle or small pan for water (to create steam)

Instructions

1. Activate the yeast: In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. This ensures your yeast is alive and ready to work.
2. Mix the dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture, vegetable oil, and vinegar (if using). Stir with a wooden spoon or dough hook until the ingredients come together into a shaggy dough.
3. Knead the dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth, elastic, and slightly tacky. If using a stand mixer, knead with the dough hook on medium speed for 6-8 minutes.
4. First rise: Lightly oil a clean bowl and place the dough inside, turning once to coat. Cover with a damp towel or plastic wrap and let it rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
5. Shape the bolillos: Punch down the dough gently to release air. Divide the dough into 8 equal portions (about 90-100g each). Shape each piece into an oval roll by folding edges to the center and rolling it slightly. Place the rolls on a parchment-lined baking sheet, spaced apart.
6. Second rise: Cover the shaped rolls loosely with a kitchen towel and let them rise for 30-45 minutes until puffed.
7. Preheat the oven: While the rolls rise, preheat your oven to 450°F (230°C). Place an empty metal pan on the bottom rack to create steam later.
8. Score the rolls: Using a sharp knife or lame, make one or two diagonal slashes on top of each roll. This helps the bread expand beautifully during baking.
9. Bake with steam: Just before placing the rolls in the oven, pour ½ cup of hot water into the empty pan to create steam. Quickly place the baking sheet with bolillos on the middle rack and close the oven door to trap steam.
10. Bake and cool: Bake for 15 minutes, then remove the steam pan and bake for another 8-10 minutes or until golden brown and crusty. Remove from oven and transfer bolillos to a wire rack to cool completely before slicing.

Tips & Variations

For an extra crispy crust, try brushing the bolillos lightly with water just before baking.

If you prefer a softer crust, reduce the baking temperature to 425°F (220°C) and bake slightly longer. Adding a teaspoon of vinegar or lemon juice to the dough helps strengthen gluten and improve crust texture.

For a whole wheat twist, substitute 1 cup of all-purpose flour with whole wheat flour, but expect a denser crumb and a nuttier flavor. You can also sprinkle sesame seeds or poppy seeds on top before baking for added texture and taste.

Want to make smaller bolillos perfect for sliders? Simply divide the dough into more portions, shaping accordingly, and adjust baking time to about 12-15 minutes.

Nutrition Facts

Serving Suggestions

Enjoy your vegan bolillos fresh, sliced open and filled with your favorite plant-based deli slices, avocado, or beans for a hearty sandwich. They also pair wonderfully with soups and stews, especially the Clam Chowder San Francisco Recipe for a comforting meal.

For breakfast, slice and toast bolillos, then spread with vegan butter or jam. They also make a great base for bruschetta or vegan open-faced sandwiches topped with tomato, basil, and olive oil.

Leftover bolillos can be repurposed into croutons, breadcrumbs, or even a vegan bread pudding dessert—get creative! If you want to try a sweet treat after your bolillos, check out the Cinnamon Pecan Ice Cream Recipe or the Chocolate Heaven Cake Recipe for decadent vegan desserts.

Conclusion

Baking vegan bolillos at home is not only rewarding but also surprisingly simple. With this recipe, you get authentic-tasting bread that is crusty, fluffy, and completely free of animal products.

Whether you’re new to baking or an experienced baker looking to expand your repertoire, this recipe offers a delicious way to enjoy a Mexican bread classic with a vegan twist.

Perfect for sandwiches, side dishes, or just enjoying plain, these bolillos are versatile and endlessly customizable. Give this recipe a try and impress your family, friends, or simply treat yourself to fresh homemade bread.

Don’t forget to explore other flavorful recipes on the blog, like the Classico Sun Dried Tomato Alfredo Sauce Recipe to complement your meals beautifully. Happy baking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Bolillo Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A traditional Mexican bread roll made vegan-friendly by using plant-based ingredients. Crispy on the outside and soft on the inside, perfect for sandwiches or as a side.”, “prepTime”: “PT15M”, “cookTime”: “PT25M”, “totalTime”: “PT40M”, “recipeYield”: “8 bolillos”, “recipeIngredient”: [“3 1/2 cups all-purpose flour”, “1 cup warm water”, “2 1/4 tsp active dry yeast (1 packet)”, “1 tbsp sugar”, “1 tsp salt”, “2 tbsp vegetable oil”, “1/4 cup unsweetened soy milk (or any plant milk)”, “1 tbsp apple cider vinegar”, “1 tsp baking powder”, “Cornmeal for dusting”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “In a bowl, dissolve yeast and sugar in warm water; let sit 5 minutes until frothy.”}, {“@type”: “HowToStep”, “text”: “Mix flour, salt, and baking powder in a large bowl.”}, {“@type”: “HowToStep”, “text”: “Add yeast mixture, vegetable oil, plant milk, and apple cider vinegar to dry ingredients.”}, {“@type”: “HowToStep”, “text”: “Knead dough for 8-10 minutes until smooth and elastic.”}, {“@type”: “HowToStep”, “text”: “Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.”}, {“@type”: “HowToStep”, “text”: “Preheat oven to 425\u00b0F (220\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Divide dough into 8 equal pieces and shape into oval rolls.”}, {“@type”: “HowToStep”, “text”: “Dust baking sheet with cornmeal and place rolls on it.”}, {“@type”: “HowToStep”, “text”: “Make a shallow slit on top of each roll with a sharp knife.”}, {“@type”: “HowToStep”, “text”: “Bake for 20-25 minutes until golden brown and hollow sounding when tapped.”}, {“@type”: “HowToStep”, “text”: “Cool on a wire rack before serving.”}], “nutrition”: {“calories”: “180”, “proteinContent”: “5g”, “fatContent”: “3g”, “carbohydrateContent”: “34g”}}