■ 4 cups|512g of strong bread flour
■ 1-1/4 teaspoons of yeast
■ 2-1/2 cups|600ml of warm water, separated
■ 2 teaspoons of sugar
■ 3 tablespoons of olive oil, plus extra for greasing
■ 1/2 teaspoon of salt
■ equipment; baking tray
1. Put the yeast in a mixing bowl with the sugar and 1/2 a cup|120ml of warm water. Mix and cover with cling wrap and allow to sit for 10 minutes.
2. Add half a cup of flour to the yeast mixture, mix till the flour is blended in and then re-cover. Leave the yeast mix to double in size and bubble, about 45 minutes.
3. Add the remaining flour, salt, olive oil and water to the yeast and then mix until the dough starts to come together.
4. Turn the dough out onto a lightly floured kneading surface; knead the dough for about 10 minutes until it is smooth. Roll into a ball and put in a bowl lightly oiled with olive oil, cover the bowl with cling wrap and leave the dough to double in size, about 45 minutes.
5. Line a baking tray with non-stick paper and lightly dust with flour. Heat the oven to 260˚C|500˚F.
6. Push the air out of the dough and divide it into 10 equal pieces. Work each dough piece into a ball and then flatten with your palm to form an oval roll. Pinch each end of the rolls and twist in opposite directions to help keep the shape. Place rolls on the baking tray about 5cm/2" apart, dust with a little flour and cover with cling wrap. Leave the rolls to rise again for about 45 minutes.
7. Cut the rolls lightly with a sharp knife from end to end and bake in the pre-heated oven for 15-20 minutes. The rolls should sound hollow when tapped on the bottom and the top golden.
1 serving (of 10): 208 calories, 4.9g fat (0.7g saturated fat), 0mg cholesterol, 118mg sodium, 35.4g carbohydrates (1.5g sugars, 1.6g fibre), protein 6.2g.
Prep: 2hr 40m | Cook: 20m | Yield: 10 pcs |
Portuguese Bread Rolls Recipe
Crispy Portuguese Bread Rolls, great for sandwiches