French bread roll

French-style roll (bolillo) is a type of white bread, with a soft crumb and a slightly crispy crust, very popular in Mexican cuisine and in several Spanish-speaking countries in Latin America. It has an elongated and slightly oval shape, with a small or medium size, ideal for preparing tortas, sandwiches, or accompanying various dishes.

This bread has its origin in the French influence during the 19th century in Mexico, when European baking techniques were introduced, adapting over time to local ingredients and tastes. The bolillo is a staple in Mexican cuisine and is usually found fresh in most bakeries.

In terms of properties, the bolillo is a quick source of carbohydrates that provides immediate energy. Its light texture makes it ideal for absorbing sauces or dressings without falling apart, making it a versatile accompaniment for different recipes.

Synonyms in Spanish from Latin America: pan francés (Mexico), birote (central Mexico), pan francés or marraqueta (Chile), pan francés (in some regions of Central America and the Caribbean), although the term "bolillo" is the most common and recognized in Mexico for this type of bread.