Sunday, March 8, 2015

Soft Spanish Bread Rolls

This recipe makes soft flat rolls, perfect for splitting and filling. I have adapted the recipe to the TMX, from one found on the internet.
Will make 8, 10 or even 12 rolls.  Smaller ones excellent for school lunches.

500 bread flour, ( I used Laucke Crusty White Mix)
1 teaspoon of salt and 1 of sugar if not using mix.
350g warm water
7 1/2 g dried yeast,( measured by digital scales )
30 mls olive oil.

Place all ingredients into TMX bowl and knead for 4 minutes
let sit in bowl for 10 mnutes
Tip onto well floured silmat.  It will be very sticky.
Fold over on to its self several times until less sticky but still very soft.
Form into a long roll and cut into 8 or 10 even pieces, roll each into a ball.
Taking one piece at a time, flatten with finger tips to a round disk 1 cm thick.
If the dough resists forming into a disk, let it sit for 5 minutes and flatten again.
Place on well oiled tray, may need 2 trays, spray with water, cover with plastic, allow to double.
place dish with water in, in bottom of over and set oven at 200 o C FF
Bake 10 mins, turn trays around and if using 2 trays, swap shelves.
Bake further 5 mins.
Remove trays from oven and flip rolls over and bake a further 5 minutes.
Cool on wire rack.