Spanish Crusty Bread Rolls
photo by fyrfli
- Ready In:
- 1hr 30mins
- Ingredients:
- 5
- Yields:
-
10-12 rolls
- Serves:
- 6
ingredients
- 1 - 1 1⁄2 tablespoon of bread yeast
- 7 cups white bread flour
- 3 cups warm water
- 2 teaspoons salt
- 1⁄4 cup extra virgin olive oil
directions
- 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.
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Reviews
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I love this recipe, it always turns out sooooooo good. Ive made it many times now, love making rolls and bread, its very soothing. Plus the house smells so good and comforting while they cook! Often it doesn't need the total cooking time though, might just be my stove though. Yum yum yum! Thank you :-)
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This was an great recipe! I had to convert the flour to grams, and ended up using a lot more than the conversion said. I will assume that one was my own error. It was easy to make and the bread turned out fabulous. Crusty on the outside and smooth like velvet on the inside. I will definitely be making this bread again!
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The baking instructions for this recipe did not make sense to me...baking any roll or small item at such a high heat for so long is a sure way to end up with soot, not bread. Nevertheless, I followed the recipe to the letter when making the dough, scaling my rolls at 2 ounces and shaping them into balls, but I only bake the first batch for 20 minutes. This first batch were so hard that the centers had hollowed out somewhat as if the crust set before the rolls could rise in the oven. The second batch were baked for only 12 minutes, and while they didn't have the crust I had wanted, they were at least edible. I may try this recipe again and exparament with different baking times and temperatures, but as of now, this recipe is a dud for me.
RECIPE SUBMITTED BY
I am a housewife, married with one daughter who's 14 & we have a lovely English Springer Spaniel called Bramble....along with 3 cats called Rio, Duchess & Alfie (I also feed the waifs & strays)
I just loves to cook all kinds of new & exciting foods.
I love to cook Spanish, Italian, Indian & traditional. At the moment I'm experimenting with Mexican.
I also love Ebay, gardening, SHOPPING, SHOPPING & more SHOPPING
I have a number of favourite cookbooks. I love Jamie Oliver, Nigella Lawson & Delia Smith & my FAVOURITES are...... Gordon Ramsay & RACHAEL RAY.
I love trawling through the charity shops for old cookery books.
I love to travel & my favourite Country is Spain. I love everything about the place!
I hope to move to Spain eventually, either around the Costa Blanca or Costa Del Sol areas.