Bolillos

Mix the warm water, yeast, and 1 tbsp of sugar in a small bowl until there are no lumps; cover with plastic and let it rest until it doubles in size. In a mixing bowl, by hand or in the mixer, mix the flour, salt, the rest of the sugar, and the yeast mixture, then add the oil and the water, but add the water gradually because you may not need it all or you are going to need more depending on the temperature of your kitchen; ensure to mix it well until you get a slightly sticky dough and knead until is smooth; rub the top with oil and cover with plastic until it doubles the size. Divide it into eight parts to make them the size I did, or 12 if you want smaller bolillos. If you are stuffing them with jalapeño and cheese, here is when you should do it: roll them while pressing the ends to make them pointy; put them in a sheet pan with parchment, cut a line on top with a sharp knife, rub or spray some oil on top, and cover with plastic until they double the size. Bake at 375 F with a pan with water on the bottom of the oven for 15-20 minutes or until golden brown and slightly hard on the outside.