The Simplest Bread Rolls You’ll Ever Make

The first time I made this recipe, I even “messed it up” a little bit, and the rolls STILL turned out nearly perfect. They smelled, looked, and tasted amazing, and best of all, they took very little time to make from beginning to end. I absolutely love my bread, but I rarely get time to go out to a panadería here in Mexico to get some proper bolillos, so I had to find a way to make some good and easy bread at home. Problem SOLVED!

The Simplest Bread Rolls You’ll Ever Make

Prep Time: 60 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 20 minutes

Cuisine: American

Yield: 15

The Simplest Bread Rolls You’ll Ever Make


  • 1 cup water
  • 2 tbsp coconut oil, melted (you may also substitute extra virgin olive oil)
  • 1/2 cup non-dairy milk (I used soy because that's what I had on hand, but you could easily use any non-dairy milk that you prefer)
  • 2 tbsp coconut sugar (food for the yeast, not to make it sugary)
  • 1 tbsp active dry yeast
  • 3 1/2 to 4 cups wheat flour (for those of you in the US, make sure to get whole wheat and NON-BROMINATED flour... ideally, the flour should be unbleached)
  • 1 tsp sea salt + extra for sprinkling
  • Extra olive oil or coconut oil to brush on top


  1. Heat the oven to 400 degrees Fahrenheit and grease a 9x13 pan using coconut or olive oil.
  2. Mix together the water, non-dairy milk, coconut sugar, and coconut oil in a small saucepan. Turn on low heat and heat, stirring gently, until the mixture is well incorporated and approximately 110 degrees Fahrenheit (it should be the temperature of a perfectly warm bath... if you can't stand to leave your finger in the mixture for very long, it's too hot and you'll kill the yeast).
  3. Put the yeast in a large bowl and then add the liquid mixture above to the yeast. Stir it around and then leave for about 5-10 minutes, or until the mixture starts to foam slightly.
  4. Add the flour and salt. Do not add the flour all at once, add it in at increments of 1/4 to 1/2 cup at a time. You may use a stand mixer or you may mix by hand, although keep in mind that it WILL take some strength to do it by hand. The dough should be lightly sticky (not crumbly), but not so sticky that it sticks too much to your hands. You should be able to form it easily.
  5. Form the dough into a large ball in the bowl and then cover the bowl with a towel and allow to rise for 15 minutes.
  6. Gently punch down the dough and then divide it into equal size pieces (of your choosing) to form into a ball shape. Place the balls into the 9x13 pan. Cover with a towel and again allow to rise for 15-20 minutes.
  7. Uncover the pan and bake for 15-20 minutes. You may brush the tops of the rolls with a mixture of salt and olive oil either before or after baking (I chose to brush before, but after will be delicious too).
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