Fresh bread rolls just like in an Italian bakery. Hardly any effort. Stuff as you like! Prosciutto cotto and stracchino for me!!
INGREDIENTS, makes 12-14
400 gr (3-3/4 cups) all purpose flour
50 gr (3 tablespoons) of rye flour (or spelt or whole meal)
350 ml (1-1/4 cup) water at room temperature
1/2 teaspoon of dry yeast
2 teaspoons of salt
Mixed seeds for topping (I used pumpkin, pepitas and sesame)
HOW TO
1. Mix flours, water and yeast together with a wooden spoon until combined.
2. Add salt and mix again. Your mixture will look and feel quite sticky. Cover the bowl with cling wrap and let it prove for 10/14 hours, or until it’s grown three times bigger and looks bubbly. The dough should feel quite wet, almost like a thick batter.
3. Line a muffin tin with baking paper to fit each hole. Spoon 2-3 tablespoons of mixture onto each hole (use an oiled spoon for ease). Top with seeds and allow to rise for 1 hour.
4. Turn the oven to 220 C (430 F).
5. Place the tin in the oven, bake for 10 minutes then reduce the temperature to 200 C (395 F) and bake for a further 10-15 minutes or until the rolls are golden and well risen. Remove the baking paper and allow to cool on a wire rack. They are best eaten 1 hour after baking.
They are amazing!!
