Put the yeast and sugar in ½ cup of warm water. Let activate for 1 to 2 minutes.

In a large bowl, mix together, flour, salt, 1 tablespoon of  olive oil, yeast mixture and the rest of the water.

You can knead the dough with hands for about 15 minutes or until it’s smooth. If you use a stand mixer with a dough hook attached, knead the dough for 5 to 10 minutes on speed 2.

Put the soft dough in a slightly oiled bowl. Turn the dough in that bowl to make sure that all its sides are slightly coated with oil, then cover it with a plastic wrap and a clean kitchen towel.

Let dough rise for 1 hour or until the size is doubled. It may take less than an hour, it depends of the temperature of your kitchen.

Put dough on a  working board and punch it with your fist to deflate it, then  knead briefly.

Take small portions of the dough, the size of a mandarin, and roll it in a ball. Continue with the rest of the dough. You should have approximately about 8 balls. Put the balls in a slightly greased large plate and let them rest for about 15 minutes, covered with greased plastic wrap.

Dust your working board with flour and roll each small dough ball into a Bolillo form. To have that bolillo form, flatten each ball with hands into a disc form then fold a part of the disk toward you, to the middle and press with fingers to seal it. Fold the other part to the end then seal it with fingers. Roll the dough back and forth gently around the edges to form the bolillo ears.

Place Bolillo dough in a greased baking sheet.

 Cover with a greased plastic wrap and let rise for about an hour or may be less until its size is double, it depends again of the temperature of your kitchen.

Preheat oven to 450 °F and place a metallic tray in the bottom rack of the oven.

Make a deep cut in the middle of each bolillo by slicing each with a sharp knife.

 Spray the Bolillos with warm water.

Pour cold water, about 1 and 1/2 cup in the hot metallic tray to create steam, in order to get that crunchy crust. and bake the bolillos in the middle rack.

 Bake for 20 to 25 minutes or until golden.

Brush each Bolillo with melted butter, that will give them that shiny golden color.

 Enjoy.