>> title: Bolillos
>> category: Breads
>> tags: bread, mexican, lean, rolls, oven
>> counters: Panadería
>> aka: bolillo, bolillos, pan francés, pan frances, mexican french roll, torta roll, pan blanco
>> pairs-with: teleras
>> servings: 8
>> time: 3 hr
>> slack: narrow — the slash only opens on a loaf proofed forty-five minutes and no longer; an over-proofed bolillo splits sideways instead of lifting a crest

>> step: stir, stand 10 min
Stir @warm water{1 1/3%cup}(320 mL; 105°F) with @instant yeast{2%tsp}(6 g) and @granulated sugar{1%Tbs}(12 g), then let it ~stand{10%min}.

>> step: add flour, salt and lard, knead 10 min
Add @bread flour{4%cup}(500 g), @table salt{2%tsp}(12 g) and @lard{1%Tbs}(14 g) to @&(~1)yeast water{}, then ~knead{10%min} to a firm, smooth dough that clears the bowl.

>> step: rise until doubled
Let @&(~1)dough{} ~rise{90%min} until doubled, then knock it back gently — a bolillo wants gas in it, not out of it.

>> step: shape 8 torpedoes, proof 45 min
Divide @&(~1)risen dough{} into 8, roll each into a torpedo with tapered ends, and ~proof{45%min} seam down on a floured cloth.

>> step: slash deep and bake at 400°F 22 min with steam
Slash @&(~1)proofed rolls{} once down the length, deep and at a shallow angle so the cut lifts into the ear, and bake at 400°F for ~bake{22%min} with @boiling water{1%cup}(240 mL) poured into a pan on the oven floor.