Bolillos
   
   3-1/4 cups flour
   2 teaspoons salt
   3 teaspoons active dry yeast
   2-1/2 teaspoons sugar
   1-1/4 cups water, divided
   
   Pour 3/4 cup of water into a measuring cup and warm in the microwave, then pour it into the stand mixer bowl and check the temp. If it is not in the range for yeast (103-113°F) warm or cool until it is. Then add the yeast and sugar and whisk to combine. Cover and let sit 5-10 minutes to proof the yeast. Then add flour, salt and remaining 1/2 cup water.
      
   Use dough hook and mix 3-4 minutes until smooth, soft and slightly sticky.
   Cover mixer bowl and let rise until doubled 1 to 1.25 hours in a warm place.
   Plop out onto floured board and use pastry cutter to cut into 8 equal pieces.
   Form each piece into a round ball by pressing down then tucking all corners and edges under, gathering into a smooth ball.
   
   Put dough balls onto a sheet pan covered in parchment paper and mist lightly with water. Cover and let sit for 10 minutes. Now form each ball into a bolillo shape on a floured board as follows:
   
   Press ball into 4-5" square (roughly) then starting at a corner fold the corner towards the center and push the dough on either side of the folded corner towards the center. Repeat as many times as you can, then roll with the palms of your hands to form a shape thin at the ends becoming fatter in the middle. Put the shaped rolls back onto the sheet pan covered with parchment. Mist with water again then cover and let rest for an hour. Then mist again and slit tops lengthwise with a razor blade.
   
   Bake 400°F for 18-20 minutes until brown on top and fully cooked.