Kategorie

Antequera breakfast rolls

Name: Antequera breakfast rolls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 300 g bread flour; 180 ml lukewarm water; 6 g salt; 6 g sugar; 6 g fresh yeast or 2 g dried yeast; 3 g olive oil; 1 piece a little flour for shaping

Zusammenfassung

Editorially simplified adaptation of a Spanish public-domain recipe. Source

Preparation

Mix flour, salt and sugar in a bowl. Dissolve yeast in the lukewarm water, add to the flour and stir for 2 minutes until no dry patches remain.
Cover and rest for 10 minutes. Knead in the oil, then knead for 1 minute three or four times, resting 10 minutes between each knead. The dough will become smooth and elastic.
Lightly oil the bowl, cover and leave at room temperature for 60–90 minutes, until roughly doubled in size.
Gently flatten the dough on a lightly floured surface, divide into four and shape into flat ovals. Put on baking paper and cover loosely.
Leave 30–45 minutes. Heat oven to 200 °C / 400 °F. Bake 12–15 minutes; the molletes should stay pale and not develop a hard brown crust.
Cool on a rack. Split and toast briefly to serve, for example with tomato and olive oil.