Spanish Rolls Recipes

SPANISH BREAD

Steps:

• If using active-dry yeast, activate the yeast first. Dissolve the yeast in ¼ cup (60 milliliters) of warm water and 1 teaspoon sugar. Let stand for 5 to 10 minutes. If the mixture starts bubbling and increases in volume, the yeast is active and alive. If not, repeat this step with a new packet of yeast.
• If using instant yeast, mix the yeast directly into the flour.
• Weigh or measure out your flour into the bowl of your stand mixer. If using different types of flour, mix well.
• Add in the salt and sugar. Mix on low using the paddle attachment.
• Add in the softened butter and mix on low speed until distributed evenly.
• Add in the instant yeast/activated yeast. Drizzle in the water. Start with 9 tablespoons/135 ml (include the water in the yeast mixture in this if you have activated the yeast.) If the dough is still too dry, slowly drizzle in more water until the dough is well moistened, but not too wet.
• If you have added too much water, add more flour, a tablespoon at a time.
• Cover the bowl and let it rest for at least 30 minutes and up to an hour.
• Change to the hook attachment and knead for 5 minutes (with autolyse) to about 15 minutes (without autolyse.) Then test the dough by pinching a piece and stretching into a square. If you get a window pane, your dough is ready. If not, continue kneading and testing every 5 minutes.
• Once the dough is ready, scrape down and form the dough into a ball. Using the same bowl, cover and set aside for an hour or until it has doubled in size. Set in a warm area if your kitchen is too cold. In winter, I heat the oven quickly (turn on 1 minute at 100°C) and turn off and leave the light on. Then I put the bowl in the oven.
• Or bulk rise in the fridge overnight.
• Same note for the yeast as above.
• Weigh or measure out your flour into the bowl of your stand mixer.
• Add in the salt and sugar. Mix well with a wire whisk.
• Add in the butter, and work into the flour with your fingers. To do so, use your finger tips and rub the flour and butter together.
• Once the butter is incorporated, make a well in the middle and add in the water and yeast. Start with 9 tablespoons/135 ml (include the water in the yeast mixture in this if you have activated the yeast) and mix in with a rubber spatula. If too dry, slowly add in more water a little at a time until you get a shaggy dough.
• Cover with a kitchen towel and set aside to autolyse for at least 30 minutes (up to an hour).
• After the autolyse, turn out the dough onto your work area and knead for 2 to 5 minutes.
• Cover again and set a timer for 30 minutes.
• After 30 minutes, do a series of stretch and folds.
• At this point, you may then continue with the bulk rise. Set the dough aside for an hour or until it has doubled in size. Set in a warm area if your kitchen is too cold. In winter, I heat the oven quickly (turn on 1 minute at 100°C) and turn off and leave the light on. Then I put the bowl in the oven.
• Or bulk rise in the fridge overnight.
• An hour before you will form the rolls, make the filling.
• Melt the butter in a small saucepan. Add the flour and cook for a minute. Add the breadcrumbs, milk, sugar, salt. Continue cooking until a thick paste forms.
• Set aside in a shallow bowl until cool.
• You will need extra breadcrumbs.
• Pre-shape the Spanish bread
• Divide the dough into 12 pcs, roughly 44 grams each. Roll each piece into a ball and set aside. You do this by tucking the dough into the bottom to form a taut ball and then placing the dough on your work surface and roll around by cupping each dough into your palm.
• Place them neatly in a row/rows.
• Once all the dough has been pre-shaped into balls, we will now make the rolls.
• Divide the filling into 12. I usually do this by drawing lines into the filling, kind of like cutting a cake.
• Start with the first ball made, shape it into a flat, inverted triangle using your fingers and the heel of your palm. Get one piece of filling and spread it out into the middle of the triangle, leaving an edge of about a centimetre unfilled. Roll it tightly, starting at the wider end. Pinch the end to ensure it does not unfurl when baked.
• Coat in the breadcrumbs and arrange on your lined baking sheet seam side down, making sure there is space in between as these will still rise. Cover with a dry kitchen towel and let rest until it has puffed up a bit (but not doubled), 30 minutes to 1 hour (depending on how cold your kitchen is.)
• While the rolls are proofing, preheat oven to 375°F/180°C. When the rolls are ready, bake in the oven for 18-20 minutes.

ITALIAN DINNER ROLLS

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings. In a small saucepan, heat the milk, water and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes. Stir in 1/2 cup cheese and enough remaining flour to form a soft dough. , Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest for 15 minutes. , Punch dough down. Turn onto a lightly floured surface; divide into 15 pieces. Shape each into a ball. Melt remaining butter; dip tops of balls in butter and remaining cheese. , Place in a greased 13-in. x 9-in. baking pan. Cover and let rest for 10 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

SPANISH SAUSAGE ROLLS

Steps:

• First, roll out the pastry on a lightly floured surface into a rectangle, roughly 32 x 20cm. Cut in half so you have 2 long rectangles, place on baking parchment on a baking sheet and chill in the fridge.
• Put the potatoes in a large pan of salted water and bring to the boil. Reduce the heat, cook until just tender (about 5 mins), drain and leave to cool.
• Meanwhile, remove the chorizo skins and put the meat in a large bowl of a food processor. Add the parsley, 1 tbsp nigella seeds and the cooled potatoes, and pulse everything together, being careful not to break up the potato chunks too much.
• Heat oven to 200C/180C fan/gas 6. Take the pastry out the fridge and shape the chorizo mix into two long sausages. Put each in the middle of the pastry pieces and brush the edges of the pastry with the beaten egg. Bring the pastry together on one side to enclose the filling and seal by pressing the pastry with a fork. Cut the rolls into 9 pieces each (about 5cm long) and arrange on two baking trays. Brush with egg and scatter over the remaining nigella seeds. Bake for 25-30 mins until golden and cooked through. Leave to cool completely before packing for your picnic.

SPANISH CRUSTY BREAD ROLLS

Steps:

• Mix the yeast in the warm water let sit in a warm place for 10 minutes.
• Add the salt with the flour and sieve into a large bowl.
• Using your fingers, mix in the extra virgin olive oil.
• Slowly pour in the mixed yeast & work the dough with your hands (to a firm dough.
• Place the dough on a flat floured surface . Knead the dough until it becomes firm and elastic.
• Grease the bowl and place the dough inches Cover the bowl with a damp tea towel/cloth and set in a warm place until the dough has doubled in volume.
• Once dough has doubled in size, remove the dough & knead it again on a floured surface, knock back to remove air pockets, until the dough feels smooth.
• Return the dough to a covered bowl and let it rest 10-15 minutes should be sufficient.
• Cut the dough as desired to form rolls or balls and place on greased baking sheet(s). Cut slits in top of bread as desired.
• Let bread raise on baking sheet 30 minutes.
• Place in a very hot oven (450 degrees F) for 30 minutes, or until the tops of the rolls become brown & sound hollow when knocked on the bottom. Remove the bread from baking sheet & allow to cool.

SPANISH ROLLS

Steps:

• Mix all filling ingredients together.
• Slice the rolls in half horizontally.
• Pull some of the insides out of each half roll to form a hollow.
• (I save these bread pieces for a bread pudding.).
• Fill rolls with cheese by putting a mound of the filling in a bottom and putting the top on top.
• Wrap each roll in a piece of foil, using a sandwich wrap to seal it.
• Bake at 325 degrees for about 45 minutes.
• If you freeze them, allow about an hour for the cooking time, although the time can be adjusted according to how crispy you like them.