To prepare delicious rolls, we start by gathering all the necessary ingredients. In a large bowl, we mix the flour with salt, sugar, and a tablespoon of olive oil. These dry ingredients form the base of the dough, and the olive oil will add a subtle hint of flavor. In another container, we dissolve the yeast in warm water, being careful that the temperature is not too high, as the yeast could be destroyed. Once the yeast has completely dissolved, we add it to the bowl with the flour.
Now, using our hands, we begin to mix the ingredients, gradually transforming them into a homogeneous dough. It’s time to get to work: the dough needs kneading to develop the gluten, which will give the rolls a fluffy texture. After we have obtained a better-bound dough, we add a tablespoon of sunflower oil. This will provide extra finesse and help retain moisture.
We knead the dough patiently, and then, to energize it, we will hit it against the work surface at least 100 times. These hits are not only a unique method of kneading, but they also replace approximately 30 minutes of manual kneading. After this stage, the dough becomes elastic and smooth. We transfer it to a lightly oiled bowl and let it rise in a warm place, covered with a damp towel, until it doubles in volume.
When the dough has risen, we take it out onto an oiled work surface and divide it into 5 equal parts. Each piece of dough is gently kneaded to form round rolls. We place the rolls in a baking tray lined with parchment paper, making sure to leave enough space between them to puff up. We cover the tray with a towel and let them rise again for 20 minutes.
After the rolls have risen, we brush them with a beaten egg, which will give them a beautiful golden color when baked, and sprinkle sesame seeds on top for added crunch and flavor. Now, we can place the tray in the preheated oven, allowing the rolls to bake until they turn brown and fragrant.
Once the rolls are ready, we take them out of the oven and let them cool slightly before serving. These rolls are excellent both warm and cold, being ideal to serve alongside various dishes or simply with butter and jam. Enjoy your meal!
Now, using our hands, we begin to mix the ingredients, gradually transforming them into a homogeneous dough. It’s time to get to work: the dough needs kneading to develop the gluten, which will give the rolls a fluffy texture. After we have obtained a better-bound dough, we add a tablespoon of sunflower oil. This will provide extra finesse and help retain moisture.
We knead the dough patiently, and then, to energize it, we will hit it against the work surface at least 100 times. These hits are not only a unique method of kneading, but they also replace approximately 30 minutes of manual kneading. After this stage, the dough becomes elastic and smooth. We transfer it to a lightly oiled bowl and let it rise in a warm place, covered with a damp towel, until it doubles in volume.
When the dough has risen, we take it out onto an oiled work surface and divide it into 5 equal parts. Each piece of dough is gently kneaded to form round rolls. We place the rolls in a baking tray lined with parchment paper, making sure to leave enough space between them to puff up. We cover the tray with a towel and let them rise again for 20 minutes.
After the rolls have risen, we brush them with a beaten egg, which will give them a beautiful golden color when baked, and sprinkle sesame seeds on top for added crunch and flavor. Now, we can place the tray in the preheated oven, allowing the rolls to bake until they turn brown and fragrant.
Once the rolls are ready, we take them out of the oven and let them cool slightly before serving. These rolls are excellent both warm and cold, being ideal to serve alongside various dishes or simply with butter and jam. Enjoy your meal!
Ingredients
-500g flour -150ml lukewarm water -20g yeast -1 tablespoon olive oil -2 tablespoons sunflower oil -2 teaspoons sugar -1 teaspoon salt -1 teaspoon sesame -1 egg