Soft multi-grain bread rolls

See the recipe by Katia Montomoli

Blog: In cucina con Frollina

Molino Soncini Cesare semi-processed DARK multi-grain flour300g
Molino Soncini Cesare Cake Line Frolla shortcrust flour200g
salt1 teaspoon
beer yeast10g
extra-virgin olive oil3 tablespoons
honey1/2 tablespoon

Ingredients for the filling/topping


To assist the rising of the dough: add the honey and yeast to the slightly tepid water, and allow them to melt. Honey is an excellent activating agent which will make the rising process more effective.
Now we prepare our dough: place the flour in the mixing bowl of your food processor, and work at a low speed with the hook attachment. Slowly add the water, mixing well all the time. After a few minutes, add the oil and salt, and work for another 20 minutes, slowly increasing the speed. The dough may appear soft, but it's fine like this. Remove the dough from the bowl, work it briefly with a spatula, cover with cling-film and leave to rise in your cold oven, with the light on.
Once nicely risen, grease your hands with a little oil, and form bread roll shapes from the dough. Place each one on a baking tray lined with oven-proof paper. I have decorated them with poppy seeds, but this is optional.
Place the full baking tray back in the cold oven for around 30 minutes with the light on, and then cook at 200°C for five minutes: then lower to 180°C and cook for another 30 minutes.


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