To prepare these delicious rolls, we start by activating the yeast, an essential step to achieve a fluffy dough. We mix one tablespoon of dry yeast with a small amount of warm water, about 50 ml, and add one tablespoon of sugar and two tablespoons of flour. This combination will help the yeast to activate, and after about 10 minutes we should see a foam forming on the surface, a sign that the yeast is active.
In a large bowl, we put the rest of the flour (about 500 g) and make a well in the center. We pour the activated yeast mixture into this well. Now is the perfect time to add 10 g of salt and 30 ml of olive or sunflower oil. We start kneading the dough, gradually adding water (about 200 ml) until it becomes elastic and non-sticky. We knead for 10-15 minutes, then let the dough rise in a warm place, covered with a clean towel, until it doubles in size, which will take about an hour.
After the dough has risen, we divide it into balls of the desired size, depending on the size of the rolls we want. We place these balls on a baking tray lined with parchment paper, leaving enough space between them to rise again. In the meantime, we preheat the oven to 180 degrees.
In a large pot, we bring 2 liters of water to a boil, adding one tablespoon of baking soda and one tablespoon of coarse salt. When the water is boiling, we introduce 5 rolls at a time, letting them boil for 30 seconds. This step is crucial as it will give them a crispy crust and a shiny appearance. After boiling, we remove the rolls with a slotted spatula and place them back on the baking tray.
Before putting them in the oven, we score each roll with a sharp knife, making a few deep cuts on the surface. This will allow steam to escape, helping them to rise evenly. If you want to add an extra touch of flavor or appearance, sprinkle poppy or sesame seeds on top.
We place the tray in the preheated oven and bake the rolls for 20-25 minutes, or until they are nicely browned and have a golden crust. After baking, we let them cool on a rack and enjoy these warm, flavorful, and fluffy delights, perfect for any meal or snack.
In a large bowl, we put the rest of the flour (about 500 g) and make a well in the center. We pour the activated yeast mixture into this well. Now is the perfect time to add 10 g of salt and 30 ml of olive or sunflower oil. We start kneading the dough, gradually adding water (about 200 ml) until it becomes elastic and non-sticky. We knead for 10-15 minutes, then let the dough rise in a warm place, covered with a clean towel, until it doubles in size, which will take about an hour.
After the dough has risen, we divide it into balls of the desired size, depending on the size of the rolls we want. We place these balls on a baking tray lined with parchment paper, leaving enough space between them to rise again. In the meantime, we preheat the oven to 180 degrees.
In a large pot, we bring 2 liters of water to a boil, adding one tablespoon of baking soda and one tablespoon of coarse salt. When the water is boiling, we introduce 5 rolls at a time, letting them boil for 30 seconds. This step is crucial as it will give them a crispy crust and a shiny appearance. After boiling, we remove the rolls with a slotted spatula and place them back on the baking tray.
Before putting them in the oven, we score each roll with a sharp knife, making a few deep cuts on the surface. This will allow steam to escape, helping them to rise evenly. If you want to add an extra touch of flavor or appearance, sprinkle poppy or sesame seeds on top.
We place the tray in the preheated oven and bake the rolls for 20-25 minutes, or until they are nicely browned and have a golden crust. After baking, we let them cool on a rack and enjoy these warm, flavorful, and fluffy delights, perfect for any meal or snack.
Ingredients
500 g flour 1 cube of fresh yeast (25 grams) 1 tablespoon sugar 1 teaspoon salt 6 tablespoons olive oil 260 ml warm water In addition: -2 liters of water - coarse salt -10 tablespoons baking soda