Bread rolls

Procedure

Dough:

1. Place the flour, dry yeast, sugar and salt in a bowl.

2. Add the olive oil and lukewarm milk, then mix the ingredients and knead to form a pliable and elastic dough.

3. Knead for seven to 10 minutes.

4. Cover the bowl with cling film or a damp cloth and put it in a warm place.

5. Let the dough rise for an hour.

Shaping and baking:

1. Heat the oven to 200°C.

2. Place the dough onto a flour-dusted surface and divide it into 50 gram pieces.

1. Shape the pieces into balls, then cover and leave them to rise for 15 minutes.

2. Flatten each ball gently with a rolling pin, then press the handle of a wooden spoon firmly along the centre of the dough to shape the bun.

1. Transfer the bun to a baking tray lined with parchment paper.

2. Place a fireproof dish with a few decilitres of boiling water in the bottom of the oven, adding the baking tray with the buns at the same time.

3. Bake the buns at 200ºC. Remove the dish with water from the oven after the first 10 minutes and then bake for a further five to 10 minutes until the buns are golden brown.

4. After baking, transfer the buns to a wire rack to cool.

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