Bolillos

1 In a large cup combine 1/2 cup warm water with sugar and dry yeast. Stir for 10 seconds. Let stand to bloom for 10 minutes.

2 To the bowl of your stand mixer, add the flour, and salt. Whisk lightly to combine.

3 After 10 minutes, pour in the yeast/water mix and melted lard (or butter) into the stand mixer bowl with flour. Mix with the paddle on low for one minute.

4 Switch to the hook attachment. Gradually mix in 1 cup of reserved warm water. You may not need all 8 ounces. The dough should still be slightly sticky.

5 Mix at medium speed and set your timer for 8 minutes. Continue mixing at that speed until the dough begins to come together. You want to resist adding more flour. Continue mixing until dough pulls away easily from the sides. I mix for a total of 10 minutes. If you can pull the dough without it tearing right away, it's ready.

6 Drizzle some oil over the dough to coat it evenly. Transfer a glass bowl. Cover and let dough proof for 1 hour in a warm spot until it doubles in size.

7 Once dough doubles in size, transfer to a flat surface. With a light coat of oil in your hands, knead the dough for one minute. Using a pastry cutter, divide the dough into 6 equal dough balls. Roll into a smooth ball.

8 Using two hands and holding onto each end of the dough ball, extend out, to create a somewhat rectangle shape (About 5 inches), without ripping the dough apart. Place down on the work surface and tightly roll into a cigar shape away from you. Use the palms of your hand to roll the ends and gently press so to taper the ends a bit. The center should be fatter.

9 Transfer to lightly greased baking sheets. Cover and let proof for 40 minutes. Preheat the oven to 395 degrees F. When ready, with a sharp knife, carefully score a half-moon shape from one end of the roll to the other end. Careful not to press too hard. Using a basting brush, brush some cooking oil in the space you sliced open. This will help the rolls expand more when baking.

10 Oven should be preheated. Bake on a middle rack for 20-23 minutes or until golden brown. Internal temperature of bread should read at least 190 degrees F.