Step 1

Mix and then knead all of the ingredients (by hand, stand mixer, or bread machine set on the dough cycle) to make a smooth, elastic dough.

Step 2

, Cover the dough and let it rise until doubled in bulk, about 45 to 60 minutes.

Step 3

, Gently deflate the dough on a lightly floured surface. Divide it into eight pieces (about 85g each).

Step 4

, Shape each piece into a smooth ball. Lightly spray or brush them with water, cover, and let rest for 10 minutes.

Step 5

, Preheat the oven to 400°F. Lightly grease a baking sheet, or line it with parchment.

Step 6

, Shape the balls of dough into chubby, slightly tapered oval rolls about 6” long. Place the shaped bolillos on the prepared baking sheet.

Step 7

, Lightly spray or brush the bolillos with water, cover, and let them rise until puffy, about 30 to 45 minutes.

Step 8

, When ready to bake, spray or brush the bolillos with water one more time. Use a sharp knife or lame to score the bread with one long slash, about 1/4" deep, from end to end. The bread may deflate a bit; that’s OK, it’ll pick right up in the hot oven.

Step 9

, Bake the bolillos until golden, about 20 to 22 minutes.

Step 10

, Remove the rolls from the oven and cool on a rack.

Step 11

, Store rolls, securely wrapped, at room temperature for several days; freeze for longer storage.