In a large bowl or on a clean table, mix the flour with the salt; make a well in the center and add the yeast mixture.
Knead until a homogeneous dough is obtained.
Develop the gluten in the dough: transfer the dough to a clean, floured table. Knead it and tap it lightly against the table, do this until, when stretching the dough very thin, it does not break.
Place the dough in a lightly greased glass bowl, cover it with a clean cloth and let it rest in a warm place until it doubles in volume.
Portion the bolillo dough into medium-sized balls and shape each one. To do this, flatten the balls with the palm of your hand, stretch them a little to the sides and bring two opposite sides to the center, stretch the corners to make them longer.
Rest the bolillos on a baking sheet, cover them with a cloth and return to ferment until they increase in volume.
Bake in a preheated oven at 200°C for 30 minutes or until golden brown on the outside and cooked inside.
Take out your bolillos and let them cool a little before enjoying them.
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