SPANISH CRUSTY BREAD ROLLS
As a lover of all things Spanish, I begged my friend Pia for her recipe of the most delicious bread. As bread is served with every meal in Spain, I returned home desperate for more. Anyway, Pia gave me her recipe & it's a very good likeness (I think her olive oil is far superior than the ones available here in the UK). The bread is great for any meal, my favourite being breakfast, served with butter, jam, orange marmalade or with ham & or cheese. She also states that it's essential to pour yourself a glass of red rioja & put on a cd of the Gypsy Kings.....to get you in the mood!
Provided by Wakey lass Lisa
Categories Yeast Breads
Time 1h30m
Yield 10-12 rolls, 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix the yeast in the warm water let sit in a warm place for 10 minutes.
- Add the salt with the flour and sieve into a large bowl.
- Using your fingers, mix in the extra virgin olive oil.
- Slowly pour in the mixed yeast & work the dough with your hands (to a firm dough.
- Place the dough on a flat floured surface . Knead the dough until it becomes firm and elastic.
- Grease the bowl and place the dough inches Cover the bowl with a damp tea towel/cloth and set in a warm place until the dough has doubled in volume.
- Once dough has doubled in size, remove the dough & knead it again on a floured surface, knock back to remove air pockets, until the dough feels smooth.
- Return the dough to a covered bowl and let it rest 10-15 minutes should be sufficient.
- Cut the dough as desired to form rolls or balls and place on greased baking sheet(s). Cut slits in top of bread as desired.
- Let bread raise on baking sheet 30 minutes.
- Place in a very hot oven (450 degrees F) for 30 minutes, or until the tops of the rolls become brown & sound hollow when knocked on the bottom. Remove the bread from baking sheet & allow to cool.
CRUSTY ROLLS
THANKS to Clancy Strock's article mentioning Milwaukee bakeries in a past Reminisce, I was reminded that I, too, missed those hard-to-find, airy, crispy rolls! Years ago, I begged family members living in Chicago to try to find the recipe. My sister-in-law sent me a handwritten recipe, and now I can make these rolls for myself. -Charles Steers, Anaheim, California
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, dissolve yeast in water. Add shortening, sugar, salt and 1 cup flour; beat until smooth. Add egg whites; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be stiff). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down; divide into 24 pieces and shape into balls. Sprinkle greased baking sheets with cornmeal. Place rolls 2 in. apart on baking sheets. Cover and let rise until doubled, about 30 minutes. , Place a large shallow pan filled with boiling water on lowest rack in oven. Bake rolls on middle rack at 425° for 10-11 minutes or until golden brown.
Nutrition Facts : Calories 90 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 102mg sodium, Carbohydrate 17g carbohydrate, Fiber 3g protein.
SPANISH ROLLS
We love to make these ahead, wrap them individually in foil, freeze them in a plastic bag, then pull them out and bake them when we feel like having a hot lunch.
Provided by Donna Matthews
Categories Grains
Time 1h30m
Yield 24 rolls
Number Of Ingredients 9
Steps:
- Mix all filling ingredients together.
- Slice the rolls in half horizontally.
- Pull some of the insides out of each half roll to form a hollow.
- (I save these bread pieces for a bread pudding.).
- Fill rolls with cheese by putting a mound of the filling in a bottom and putting the top on top.
- Wrap each roll in a piece of foil, using a sandwich wrap to seal it.
- Bake at 325 degrees for about 45 minutes.
- If you freeze them, allow about an hour for the cooking time, although the time can be adjusted according to how crispy you like them.
EASY CRUSTY BREAD ROLLS
These are yummy crusty rolls that resemble the delicious rolls my family enjoyed while we were visiting Switzerland. They are easy to make because you measure out all the ingredients for the starter and the final dough at the same time. I find it easiest to weigh out my ingredients on a kitchen scale, directly into my mixing bowl. That is why I have given the ingredients in grams. I have also converted the measurements to cups, however, the recipe works best if measured on a scale.
Provided by lwunder
Categories Yeast Breads
Time 6h30m
Yield 32 rolls, 32 serving(s)
Number Of Ingredients 9
Steps:
- Weigh out ingredients for starter in your mixing bowl and whisk together. They should be the consistency of pancake batter.
- Measure out the remaining bread flour and place on top of starter.
- Make two little wells in the dry bread flour, add the salt in one and the yeast in the other.
- Place mixing bowl on its stand, cover (loosely with plastic wrap or a lid), and let ferment for 1-2 hours. The yeast will become active during this time.
- Measure out buttermilk and let stand until ready to use.
- After the preliminary ferment, add buttermilk to bowl and mix with a dough hook until a smooth, elastic dough ball is formed, about 5 minutes.
- Turn the dough out onto a greased countertop (olive oil or Pam Spray works well).
- Knead into a ball (1 minute) and place into a dough riser lightly coated with oil. Spray top of dough with oil, cover and let rise for 2 hours or until doubled in size*.
- Preheat oven with two pizza stones (one per shelf) to 450°F Be sure that the stones and a cookie sheet (bottom shelf) are in the oven when you start pre-heating it.
- Turn bread dough out onto a lightly floured countertop and divide into four pieces. You can make four large loaves at this point or can continue on and divide each dough ball into 8 pieces.
- Form the rolls and place them on 2 sheets of parchment paper that are roughly the same size as your pizza stones (16 rolls/sheet).
- Cover** and let rise for 45 minutes.
- After rising, sprinkle the rolls with flour and slash the tops. ***.
- Place the rolls in the oven using a pizza peel.**** At the same time, put a cup of ice into the cookie sheet to humidify your oven.
- Bake at 425F for 30-35 minutes. If your oven has a convection bake setting, switch to convection for the last 10 minute of baking.
- Cool on wire racks and enjoy!
- *If you are not ready to form the rolls/loaves after the first rise, you can punch the dough down and let it rise again until doubled in size. **I use a plastic storage container that is designed to store things under my bed. It is the perfect size and keeps my dough safe from cats, dogs and other critters. ***A sharp serrated knife works well. ****An inverted cookie tray works in a pinch.
MEXICAN BOLILLOS, CRUSTY OVAL ROLLS
Bolillos next to the Tortilla is a staple to Mexico. Nearly every villiage has a Bakery and every bakery makes Bolillos, Fabulous for breakfast with a little butter and fresh fruit. Bolillos go stale quickly and are at their best right from the oven . Great for any meal where you want a crisp roll
Provided by Bergy
Categories Yeast Breads
Time 2h30m
Yield 10 rolls
Number Of Ingredients 8
Steps:
- Sprinkle yeast over the warm water in a large mixing bowl; stir and let stand 5 minutes.
- When the yeast is working a bit stir the honey, lard and salt into the yeast mixture.
- Add 2 1/2 cups flour.
- Mix at low speed and then beat at medium speed until the dough is very elastic, about 5 minutes.
- Gradually stir in as much of the remaining flour as needed to make a soft dough.
- Knead on floured surface until dough is smooth in texture and very elastic, 15-20 minutes (use a dough hook on your mixer and knead for about 10-15 minutes).
- Place dough in a greased bowl, turn the dough so all surfaces have a sheen of oil.
- Cover and let rise in a warm place until it has doubled in size, about 1 hour (I turn on the light in the oven and place the dough in there to rise, do NOT heat the oven!).
- Punch the dough down and knead briefly on a floured surface.
- Divide dough into 10 pieces and roll into balls.
- Work with the palms of your hands and start at the center of each ball to roll out into ovals.
- Each piece should be about 5 1/2" long and 2" in the middle, tapering to each end.
- Place rolls on a greased baking sheet, cover and let rise until almost doubled, about 25 minutes.
- Meanwhile heat oven to 375F degrees.
- Mix cornstarch and cold water, heat stirring constantly to boiling, boil until thickened and clear about 2 minutes.
- Brush each roll with the cornstarch mixture.
- Slash each roll down the middle stopping about 1/2" from each end and cutting about 1/2" deep.
- Bake until the rolls are brown and sound hollow when tapped, about 30-35 minutes. Remove from baking sheets and cool on racks.
- Serve warm & fresh from the oven.
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BOLILLO BREAD (MEXICAN ROLLS) - ISABEL EATS
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4.5/5 (48)Total Time 3 hrs 5 minsCategory SideCalories 227 per serving
- In a small bowl or cup, mix together 1/4 cup hot water and active dry yeast. Let sit for 5 minutes.
- In a large mixing bowl or in the bowl of your stand mixer, add 3 1/2 cups flour, yeast mixture, salt, honey, melted butter and remaining 1 cup of hot water.
- Knead dough using dough attachment for 4 minutes on low in a stand mixer. If the dough is too sticky, add in the remaining flour in 1 tablespoon increments until dough is dry enough that it doesn't stick to your fingers.
- Knead for 11 more minutes on low until dough is smooth, soft and elastic. Cover the bowl and let the dough rise for 10-20 minutes, or until the dough has doubled in size. The dough will rise faster when the temperature outside is warmer. If you're making this recipe in the wintertime, a good place to let the dough rest is on top of the fridge.
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- To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Mix the starter ingredients together until smooth, cover, and let rest at room temperature overnight., Combine all of the dough ingredients and mix and knead them together — by hand, mixer or bread machine — until you've made a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough.
- It may also stick to the bowl just the tiniest bit., Allow the dough to rise, covered, for 3 hours, gently deflating it and turning it over after 1 hour, and again after 2 hours., Turn the dough out onto a lightly greased work surface.
- Divide it into 12 pieces, shape the pieces into balls, and firm them up by rolling them under your lightly cupped fingers., Place the rolls on a parchment-lined baking sheet, cover them, and let them rise for 1 to 2 hours, until they're puffy, though not doubled in size.
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