Bolillo

Step 1: Mix 1 ⅛ lb strong white bread flour, ¼ oz instant dried yeast, 1 tbsp sugar and 2 tsp salt in a large bowl. Pour in the 1 ¼ cups warm water and 2 tbsp vegetable oil and stir to a shaggy dough.

Step 2: Knead on a lightly floured worktop for 10–12 minutes until smooth and elastic; a small piece should stretch thin enough to let light through without tearing. A common mistake is adding lots of extra flour while kneading, which makes the crumb dense, so keep the dough slightly tacky.

Step 3: Cover and leave in a warm place for 60–75 minutes until doubled in size.

Step 4: Knock back and divide into 8 pieces of about 105 g. Flatten each into an oval, roll it up tightly from the long side and roll the ends under your palms to make tapered points.

Step 5: Set on a floured tray seam-side down, cover loosely and prove for 40–45 minutes until puffy and a fingertip dent springs back slowly. Heat the oven to 425°F with an empty roasting tin on the bottom shelf.

Step 6: Brush the rolls with the 1 tsp cornflour mixed into 60 ml water if using, then cut one deep slash along each with a sharp blade held at a slant.

Step 7: Put the rolls in the oven and pour the 2 cups boiling water into the hot tin. Bake for 10 minutes, then remove the tin and bake 10–12 minutes more until deep golden and hollow-sounding when tapped underneath.

Step 8: Cool on a rack for at least 20 minutes before cutting; the crust crackles as it cools. They freeze well for a month.