A Dozen Little Breakfast Rolls
These little rolls are perfect when eaten warm at breakfast time, spread with melting butter, jam, or honey.
In Peru, lots of families enjoy ‘pan francés’ (little round rolls) at breakfast time. These ones are a bit smaller, but a similar style. In Peru, you might eat them with butter and jam, or alongside a more hearty dish like tamales, porridge made with apple, or a fruit quinua drink (here: https://cookingenmicocina.com/2018/02/01/fruity-breakfast-quinua-drink/.)
I’ll warn you that these wee rolla go hard and stale quite quickly, which gives you a perfect excuse to eat them all up while they’re still warm!
Makes 12 small rolls
* 500g of strong white flour (and some extra to dust on your work surface)
* Fast-action yeast (I used a 7g sachet)
* 2 tsp of salt (I used coarse sea salt)
* 300ml of warm water
* 3 tbsp of olive oil (plus extra for greasing)
Kitchen equipment needed:
* 2 mixing bowls
* cling film
* measuring spoons
* muffin tray with 12 spaces (I have two with space for 6 each)
1. Take a large mixing bowl and sieve in the strong white flour. Then mix in the salt and yeast. Stir with your hands to mix through.
2. Make a well in the middle of the flour mixture, then carefully pour in the olive oil and water. Now mix it all together, using your hands, to form the basic bread dough.
3. Use the extra flour to dust over your work surface – this should stop the dough from sticking to it.
4. Pick up the dough and start to knead – you’ll need to work it for at least ten minutes. This is the best bit of bread making! Bash it about, stretch it, push it – just keep it moving. Have the flour packet handy in case you need more on your work surface as you knead.
5. Grease the sides and bottom of a new mixing bowl with a little more olive oil, so the dough doesn’t stick. Place the dough inside then make it airtight by covering with cling film. Place it somewhere where it can rest for an hour, at room temperature.
6. Look how much your dough had grown! It should be double the size now. Remove and knock back the dough – forcing the excess air out by pulling and pushing it.
7. Take your muffin tins and lightly grease them. Separate the dough into 12 equally sized ‘dods’. Form them into balls and place in the muffin tin spaces.
8. Leave them for anotger hour, at room temperature, to grown again.
9. After around 45 minutes, preheat your oven. Mine is fan assisted and worked at 200C for this recipe (I’d guess that 220C would work if your oven isn’t fan assisted).
10. The dough should have doubled in size again after an hour. You can either put the little rolls straight in the oven, or you can dust them with flour and add a little “X” on top.
11. Bake on the middle shelf for approximately 20 minutes.
12. Enjoy the delicious smell of baking bread in your home!
13. After 20 minutes, remove. To check they’re cooked through, stick a clean knife in one of the rolls. If it comes out sticky, they need a little longer (at around 100C so then the tops don’t burn).