Instructions:

Step 1: Activate the Yeast

In a small bowl, combine:

warm water

sugar

yeast

Stir gently and let sit for 5–10 minutes until foamy.
(This confirms the yeast is active.)

Step 2: Make the Dough

Stand Mixer Method:

Add flour and salt to mixer bowl.

Add yeast mixture and oil.

Mix on low speed for 2 minutes.

Increase to medium speed and knead for 8–10 minutes until smooth and elastic.

By Hand:

Mix flour and salt in large bowl.

Add yeast mixture and oil.

Mix until dough forms.

Knead on floured surface for 10–12 minutes until smooth.

The dough should be soft but not sticky.

Step 3: First Rise

Place dough in lightly oiled bowl.

Cover with towel or plastic wrap.

Let rise in warm place for 1 to 1½ hours, until doubled in size.

Step 4: Shape the Bolillos

Punch down dough gently.

Divide into 8 equal pieces.

Shape each into an oval roll:

Flatten slightly

Fold edges inward

Roll into oval (about 4–5 inches long)

Place on baking sheet lined with parchment.

Cover and let rise again for 30–45 minutes.

Step 5: Create the Signature Score

Use a lame or razor to make a deep lengthwise cut on top of each roll.

This gives the classic bolillo look.

Step 6: Steam Trick for Crispy Crust (Important!)

Preheat oven to 425°F (220°C).

Place empty baking tray on bottom rack.

Boil 1 cup water in small pot.

Place bolillos in oven.

Carefully pour boiling water into bottom tray and close oven immediately.

Steam creates the crispy crust.

Step 7: Bake

Bake for 18–22 minutes, until:

Golden brown

Crisp crust

Hollow sound when tapped

Cool on rack at least 15 minutes before eating.

Enjoy !!