EASY TO MAKE, EASY TO LOVE!
There’s nothing like waking up to freshly baked bread rolls I(especially if they are made with our Pizza mix).
Takes 15 minutes all in all - mix it together in the evening and leave to proof (room temp, covered) for 12 hours and then bake… to get fresh rolls with that amazing stretchy crust.
In addition 400 grams of pizza mix, you will need:
- 410 g room-temp water
- 10 g of sugar
- 2 g of yeast (fresh)
- 13 g salt (in the dough)
- 16 g olive oil (in the dough).
You can make it in a mixer with a blade attachment or by hand in a bowl, with a (sturdy) ladle (not with too thin a wooden handle).
Dissolve the yeast and sugar in the water. Pour in the olive oil (16g) and stir. Mix in half the flour mix, and mix for a couple of minutes, then mix in the rest together with the salt. Mix / stir until the dough is smooth. It will be sticky! Let rest for 30 minutes (under a lid).
Make your hands wet and make 8 dinner rolls - shaping them into a ball and rolling them in either brown rice/rice or sorghum flour. Place each roll on a baking sheet to proof - preferable with a loose fitting plastic wrap over (we actually place some taller glasses on the tray so that we can build a small tent for them :-))
Leave to proof over night (for 12 hours) and bake the next morning. One hour before baking (i.e. 11 hours into the proof), pre-heat the oven at 220 degrees C(fan/convection). You may, if you would like a thinner, stretchier, sourdough like crust, place a metal tray in the bottom of the oven to create steam for the first part of the bake. (We also prefer to transfer the proofed rolls, to a baking stone or hot baking tray).
Pour in 0,5 dl water into the tray, bake for 12 minutes, take out the tray and turn around the baking tray for an even bake. Bake for another 12-13 minutes (total bake time 24-25 minutes).
Leave to cool a little (who doesn’t want those slightly warm bread rolls, so the butter melts).
Enjoy
