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toddhoward
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Add 2 Tablespoons of yeast to 1.25 cups of warm water. Add 3 Tablespoons of sugar and ¼ cup oil. Let sit for 5-10 minutes.
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.
Divide into eight equal parts. Roll into balls.
Flatten into oval shaped disks. Pull ¼ 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.
Cover and let rise for 10-30 minutes. (I waited 20 minutes). You can optionally add a lengthwise ¼ inch deep slit on the bolillos just before baking.
Bake for 8-12 minutes at 425F. (This batch baked for 11 minutes).
Let cool on counter and serve immediately.