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Pour 210 g of lukewarm water into a large mixing bowl.

Add 1 teaspoon of yeast to the water and whisk well to combine.

Add 325 g of flour to the water and yeast mixture.

Stir with a spoon until a shaggy dough forms.

Add 1 teaspoon of salt and 1 tablespoon of softened butter to the dough.

Begin kneading the dough by hand in the bowl, incorporating the salt and butter until well combined and the dough is smooth, about 5-7 minutes.

Transfer the dough to a clean, lightly oiled bowl (or the same bowl after scraping it clean). Shape the dough into a ball.

Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size, approximately 60-90 minutes.

Lightly flour a clean work surface (like a wooden cutting board).

Gently transfer the risen dough from the bowl onto the floured surface.

Divide the dough into four equal portions.

Take one portion of dough, fold the edges towards the center, and then roll it into a smooth ball. Repeat for all four portions.

Take one dough ball, flatten it slightly with your palm. Then, fold one long side over the other, pinching the seam tightly to seal.
Roll the dough into an elongated, torpedo-like shape, tapering the ends to form the characteristic bolillo shape. Repeat for the remaining dough portions.

Place the shaped bolillos onto a baking sheet lined with parchment paper.

Lightly dust the tops of the shaped bolillos with flour.

Cover the bolillos loosely with plastic wrap and let them rise for a second time until visibly puffy, about 30 minutes.

Preheat your oven to 400°F (200°C). Once risen, use a sharp knife or a razor blade to make a deep cut lengthwise down the center of each bolillo.

Lightly brush the tops of the bolillos with water.
Bake the bolillos in the preheated oven for 18-22 minutes, or until golden brown and crusty.

Once baked, transfer the bolillos to a wire rack to cool. The bolillos should have a golden-brown, crispy exterior and a soft, airy interior.


Pour 210 g of lukewarm water into a large mixing bowl.

Add 1 teaspoon of yeast to the water and whisk well to combine.

Add 325 g of flour to the water and yeast mixture.

Stir with a spoon until a shaggy dough forms.

Add 1 teaspoon of salt and 1 tablespoon of softened butter to the dough.

Begin kneading the dough by hand in the bowl, incorporating the salt and butter until well combined and the dough is smooth, about 5-7 minutes.

Transfer the dough to a clean, lightly oiled bowl (or the same bowl after scraping it clean). Shape the dough into a ball.

Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size, approximately 60-90 minutes.

Lightly flour a clean work surface (like a wooden cutting board).

Gently transfer the risen dough from the bowl onto the floured surface.

Divide the dough into four equal portions.

Take one portion of dough, fold the edges towards the center, and then roll it into a smooth ball. Repeat for all four portions.

Take one dough ball, flatten it slightly with your palm. Then, fold one long side over the other, pinching the seam tightly to seal.
Roll the dough into an elongated, torpedo-like shape, tapering the ends to form the characteristic bolillo shape. Repeat for the remaining dough portions.

Place the shaped bolillos onto a baking sheet lined with parchment paper.

Lightly dust the tops of the shaped bolillos with flour.

Cover the bolillos loosely with plastic wrap and let them rise for a second time until visibly puffy, about 30 minutes.

Preheat your oven to 400°F (200°C). Once risen, use a sharp knife or a razor blade to make a deep cut lengthwise down the center of each bolillo.

Lightly brush the tops of the bolillos with water.
Bake the bolillos in the preheated oven for 18-22 minutes, or until golden brown and crusty.

Once baked, transfer the bolillos to a wire rack to cool. The bolillos should have a golden-brown, crispy exterior and a soft, airy interior.
