Ingredients:
4 cups all-purpose flour
1 ½ cups warm water (about 110°F or 43°C)
2 ¼ teaspoons (1 packet) active dry yeast
1 tablespoon sugar
1 tablespoon salt
2 tablespoons olive oil
Instructions:
Activate the Yeast:
In a small bowl, mix warm water, sugar, and yeast. Let it sit for about 5-10 minutes until foamy.
Mix the Dough:
In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil. Stir until a dough begins to form.
Knead the Dough:
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
First Rise:
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours or until doubled in size.
Shape the Bolillos:
Punch down the dough and divide it into 12 equal pieces. Shape each piece into a smooth oval, pinching the ends to create the characteristic bolillo shape.
Second Rise:
Place the shaped bolillos on a baking sheet lined with parchment paper. Cover with a cloth and let them rise for another 30-45 minutes.
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Score the Bolillos:
Using a sharp knife, make a shallow cut down the center of each bolillo.
Bake:
Bake for 20-25 minutes, or until golden brown and the bottoms sound hollow when tapped.
Cool:
Let them cool on a wire rack before serving.
Tips:
For a crispier crust, place a small pan of water in the oven while baking.
Enjoy
