Home-made bread rolls

See the recipe by Isabella La Conte

Blog: Settesfoglie

type-0 Molino Soncini Cesare Manitoba flour250g
salt2 tablespoons
beer yeasthalf a cube
Molino Soncini Cesare type-00 flour250g
tepid water250g
olive oil75g

Ingredients for the filling/topping

serve with whatever ingredients you like: ham or cold cuts, cheese, salad


Melt the yeast in the tepid water with the sugar, in your dough-maker: after a few minutes, add the flour and oil, and work energetically with the dough attachment for 3 minutes. Then add the salt, and work for another minute. Your soft and smooth dough should now rest for an hour in an air-tight tub away from air currents.
Remove and form into your desired roll shape. Place on a paper-lined baking tray, some distance apart from each other, and leave to rise for another hour in the oven (off). Once risen, remove the rolls, heat your oven to 200°C and bake for 20 minutes: serve hot or cold, filled as you like.


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