🥖 Homemade Mexican-Style Bolillos

Ingredients
4 cups (500 g) all-purpose flour
1½ cups (360 ml) warm water
2¼ teaspoons (7 g) active dry yeast
1 tablespoon sugar
1½ teaspoons salt
2 tablespoons vegetable oil
Instructions
Activate the yeast:
In a large bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5–10 minutes, until foamy.
Make the dough:
Add the flour, salt, and vegetable oil. Mix until a rough dough forms.
Knead:
Transfer the dough to a lightly floured surface and knead for 8–10 minutes, until smooth, soft, and elastic.
First rise:
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1–1½ hours, or until doubled in size.
Shape the bolillos:
Gently deflate the dough and divide it into 8 equal pieces. Shape each piece into an oval, slightly tapered at the ends.
Second rise:
Place the shaped rolls on a parchment-lined baking sheet. Cover loosely and let them rest for 30–45 minutes.
Score the dough:
Using a sharp knife or bread lame, make one long shallow cut down the center of each roll.
Bake:
Preheat the oven to 425°F (220°C). For a crispier crust, place a small oven-safe dish of hot water in the oven to create steam.
Bake the bolillos for 18–25 minutes, or until beautifully golden brown and crisp.
Cool and serve:
Let them cool on a wire rack for at least 10 minutes before serving.