Morito rolls

⇐ Bread & Baking

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

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

1. 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
2. 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.
3. Allow to rest for 5 minutes and then knead another 3 minutes. Cover bowl and put in fridge for 1-2 hours (or longer)
4. Line a baking tray with baking paper and lightly grease with oil.
5. 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.
6. 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
7. Meanwhile preheat oven to 200℃
8. Bake for 10-12 minutes or until golden brown. remove from oven an cool on a cooling rack

Morito Sam & Sam Clark

bread roll mondadito bocadillo bruschetta