• Place the flour, yeast and sugar on a medium-size bowl. Mix to combine.
• Dissolve salt in the water, add to the flour and then add also the oil. Use a fork to combine the ingredients.
• Knead the dough just enough to combine well all ingredients and achieve a lumpy and rough dough (about 1 minute).
• Cover and leave the dough to rest for 15 minutes.
• Transfer the dough to a slightly floured surface and knead for 5 minutes or until you’ll achieve a smooth dough.
• Make a ball, slightly oil a large bowl and place the dough inside.
• Cover the bowl with cling film and place it in a warm place away from drafts.
• Allow the dough to rise until doubled in size (about 1 hour and 30 min).
• Remove the dough from the bowl, place it in a lightly floured surface and gently push your fist in to deflate it.
• Quickly knead it into a ball again and divide it into 6 equal pieces.
• Roll each piece into a ball, cover them with cling film and let them to rest for 10 minutes.
• Slightly flour a working surface. Take a piece of dough and flatten it with the palm of your hands and fingers, making some sort of pancake.
• Now, fold the pice into an half-moon, pressing the borders lightly with your fingers.
• Next, roll forth and back while pressing the outer edges with your hands, to form the pointed ends of the bolillo shape.
• Place the bolillo on a baking sheet lined with parchment paper.
• Repeat with each piece of dough, leaving about 1-inch space between each of them.
• Loosely cover with cling film and allow to rest until doubled in size (about 1 hour).

Bake

• Preheat your oven to 450°C (230°C) placing a baking dish or container with about 4 cups of water in the lower rack.
• Right before baking and using a very sharp knife, make a longwise cut to each roll and spray some water on top, to achieve a shiny and crusty texture.
• Bake for about 20 minutes, or until you’ll see bolillos are golden brown.
• Remove from the oven and place them in a cooling rack.