French dimpled rolls, receta para bolillitos.

3 1/2 cups white bread flour.
1 1/2 teaspoon salt.
1 teaspoon sugar.
1/2 ounce fresh yeast.
1/2 cup lukerwarm.
milk.
3/4 cup lukerwarm water.

1. Lightly grease 2 baking sheets. Sift the flour and salt into a large bowl. Stir in the sugar and make a well in the center.
2. Mix the yeast with the milk until dissolved, then pour into the center of the flour mixture. Sprinkle on a little of the flour from around the edge. Let sit at room temperature for 15-20 minutes or until the mixture starts to bubble.
3. Add the water and gradually mix in the flour to form a fairly moist, soft dough. Turn out onto a highly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with lightly oiled plastic wrap and let rise, at room temperature, for about 1 1/2 hours or until doubled in bulk.
4. Turn out onto a lightly floured surface and punch down. Re-cover and let rest for 5 minutes. Divide the dough into 10 pieces. Shape into balls by rolling the dough under a cupped hand, then roll until oval. Lightly flour the tops. Space apart on the baking sheets, cover with lightly oiled plastic wrap and let rise, at room temperature, for about 30 minutes or until almost doubled in size.
5. Lightly oil the side or your hand and press the center of each roll to make a deep split. Re-cover and let rest for 15 minutes. Meanwhile, place a roasting pan in the bottom of the oven and preheat the oven to 450 F. Pour 1 cup water into the pan and bake the rolls for 15 minutes or until golden. Transfer to a wire rack to cool.

Notes:
Baking is an exact science, but I had to modify some procedures, to adapt the ingredients I had.
I didn't use bread flour, but white "normal" flour.
I used one envelope of dry-yeast, instead of the natural one.
Punching down the dough means: knocking it, after this knead again lightly for 1-2 minutes.
ENJOY IT!