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[[Bread & Baking|&lArr; Bread & Baking]]

[[File:IMG_2818.jpeg|400px|left]] These are really nice rolls, dead easy to make, to use for what Moro calls montaditos & bocadillos, or for bruschetta etc. The dough has high hydration (80%) so will be sticky, but it is very forgiving

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==Ingredients==
:300ml water at room temperature
:375g white bread flour
:15g/8g fresh or dried yeast
:¾ tsp salt
:½ tsp sugar
:a little olive oil for greasing

==Method==
#If using fresh yeast, dissolve it and the sugar in water and leave to stand while you measure out the rest and prepare baking sheets etc
#Put all the ingredients, except oil, into a kitchen machine with dough hook and mix well and knead for 5 minutes.  Alternatively mix and knead by hand (but this will be sticky!) for slightly longer.
#Allow to rest for 5 minutes and then knead another 3 minutes.  Cover bowl and put in fridge for 1-2 hours (or longer)
#Line a baking tray with baking paper and lightly grease with oil.
#Take the dough out of fridge and pull of a piece slightly larger than a golf ball.  It helps to have wet hands. Form into a ball and place on baking sheet.  They won't be nice even balls but that doesn't matter. repeat with remains dough making 9-12 rolls.
#Allow to rest/prove at room temperature for 30-45 minutes or until they've doubled in size.  They will spread out and start to merge but this doesn't matter
#Meanwhile preheat oven to 200℃
#Bake for 10-12 minutes or until golden brown. remove from oven an cool on a cooling rack

<small>''Morito'' Sam & Sam Clark</small>
<div class="keywords"> bread roll mondadito bocadillo bruschetta </div>