Proof the yeast. Mix the yeast with warm water and sugar. Lightly stir and let sit for 5 minutes to allow the yeast to proof.

Make the dough. After your yeast has been proofed, add the flour, salt, more warm water and the oil to the same bowl. Mix until a dough forms, then switch to your dough hook and knead for 4 minutes on low. You can also knead the dough on a lightly floured countertop with your hands. If the dough is still too sticky after 4 minutes, slowly add more flour until the dough is just pulling away from the sides of the bowl. Knead for 8-10 more minutes, or until the dough is smooth and elastic in texture.

Let rise. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free area for 45 minutes or until the dough has doubled in size as shown above.

Cut the dough into pieces. After the dough has risen, turn out onto a lightly floured surface, Divide the dough into 8 equal pieces.

Shape the bolillo rolls. To form the rolls, work with one piece of dough at a time. Slightly press the dough down on your surface to create a thick disk shape. Fold 1⁄3 of the dough towards you and press down to tightly seal. Fold the dough again and repeat sealing tightly until a roll forms. To shape the rolls, use your whole open cupped hand to gently press on the dough. Roll the dough back and forth, using the edge of your palm to shape into the traditional bolillo football shape.

Second rise. Place each roll seam side down on an oil brushed parchment-lined baking sheet. Lightly cover with an oil-lined plastic wrap and let rest again for an additional 60 minutes. With the edge of a sharp knife, score each bolillo down the center. Don’t cut too deeply.

Bake the bolillos. Bake in a preheated oven at 375 degree Fahrenheit for 25 minutes or until the tops are golden brown.