Semi-sweet soft rolls
The semi-sweet rolls are suitable for the buffet, for a snack for the picnic and at all times of the day as a snack. Kept in a tin can remain soft for several days. You can have fun filling them with all kinds of meats, cheeses, vegetables ... I recommend that you freeze them also already stuffed. Those made with more sugar (see recipe) are great with butter and jam for breakfast. The semi-sweet rolls are easy to do, to use and easy to eat.
Ingredients
- lievitino
- 150 gr manitoba
- 90 g warm water
- 13 g yeast in cube
- dough
- 350 grams manitoba
- 160 grams lukewarm water
- 75 grams of corn oil
- 20 grams sugar - 40 grams if you want them sweet
- 1.5 teaspoon salt
Process
-
In a bowl mix all the ingredients of lievitino. Cover with plastic wrap and let rise for 1 hour.
-
Add to lievitino other ingredients except the salt. I turn on the mixer speed. 1 to 5 '. Add salt and continue for another 5 '. I put in a warm place until doubled (about 1 hour).
-
Shape the rolls and brush them with egg and milk beaten with a fork. Cover with plastic wrap and let rise for food for 90 '.
-
220 ° oven for 15-20 'for the first 10' I put a pot of boiling water on the bottom of the oven.