Making the dough

1. Start by making your dough. To do this, add the dry ingredients and oil to the bowl of your stand mixer and whisk on low until well combined.
2. Then, add the hot tap water.
3. Next, attach the dough hook to the stand mixer and knead the dough for at least 10 minutes on low.

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Proofing the dough

1. Now it’s time to proof the dough. We love doing this in the Instant Pot by putting the dough in the pot liner.
2. Then cover it with the lid and press the yogurt button. Leave the dough in the Pot for 60 minutes or until the dough has doubled in size.
3. When your dough has doubled in size, dust a flat surface with a little flour and kneed the dough on the floured surface by hand for a few more minutes.

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Shaping the dough

1. Now form dough into a flat circle and cut it into 8 equal portions.
2. Then, roll into individual balls before shaping the bolillos into football shapes. Next, place the shaped dough on a cookie sheet.
3. Finally, brush a little more oil on top of bolillos, cover with dish towel, and let rise for 30 minutes.

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Baking the bread

1. Now, preheat the oven to 425º. To create moisture in the oven, put about 1 1/2 cups water in an oven safe dish, and place it on the bottom oven rack.
2. Just before placing bolillos in the oven, cut a slit across the top to create an exhaust for the steam. Spray the tops with water and put on them on the middle oven rack. 
3. When you first place them in, let them bake at 425º for 10 minutes, then lower the temperature to 350º , spray with water again, and then let them bake for 10 minutes or until they are golden brown. The total bake time should be between 20 to 25 minutes.
4. When bolillos are done, they will be crusty on the outside and soft in the middle. They will also be a nice golden brown.