Step 1

Add 2 Tablespoons of yeast to 1.25 cups of warm water.  Add 3 Tablespoons of sugar and 1/4 cup oil.  Let sit for 5-10 minutes.

Step 2

Add 3.75 cups flour, 1.5 teaspoons salt, and 1 egg.  Mix as much as you can with a spoon and then plop onto a work surface.  Knead with your hands until you have a smooth ball of dough.  Add additional flour if it's sticking to your hands.

Step 3

Divide into eight equal parts.  Roll into balls.

Step 4

Flatten into oval shaped disks.  Pull 1/4 of the disk towards you and seal.   Now pull that part towards you and seal again.   Continue until you have a tube of dough.  Give a quick roll while putting pressure on the ends to get the traditional bolillo shape.

Step 5

Cover and let rise for 10-30 minutes.  (I waited 20 minutes).  You can optionally add a lengthwise 1/4 inch deep slit on the bolillos just before baking.

Step 6

Bake for 8-12 minutes at 425F.  (This batch baked for 11 minutes).

Step 7

Let cool on counter and serve immediately.