A Mexican sandwich roll shaped like a small torpedo, with a crisp crust and a light, airy interior. Bolillos are the classic bread for filled sandwiches such as tortas, but they are also delicious served plain in a bread basket.
Add the yeast and sugar to the lukewarm water and stir to dissolve. Cover and let stand for about 10 minutes, until foamy.
Combine the flour and salt in a large bowl. Add the yeast mixture and cooking oil, then knead until the dough is soft and elastic.
Place the dough in an oiled bowl and cover it. Let it rise in a warm place for about 45 minutes, until doubled in size.
Divide the dough into equal portions and shape them into small torpedo-shaped rolls. Score each roll lengthwise on top and bake in a preheated oven until golden and crisp.
Important: Score the top of each roll lengthwise before baking so it opens and splits neatly; without the slash, the crust may split unevenly. Allergen: contains wheat (gluten).
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