Morito rolls
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
- 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
Morito Sam & Sam Clark
bread roll mondadito bocadillo bruschetta