Makes: 12 Portuguese Rolls Oven: 200 °C / 400 °F
Preparation Time: 1 hour Baking Time: 15 – 20 minutes
|500||g||Cake flour ( 4 x 250 ml / 4 cups )|
|7||ml||Salt ( 1½ tsp )|
|10||g||Anchor Instant Yeast ( 1 packet )|
|315||ml||Lukewarm water ( ± 1¼ cups )|
|Flour, to sprinkle|
- Mix the cake flour and salt together and add Anchor Instant Yeast and mix.
- Add the lukewarm water to the flour mixture to form a soft dough and knead the dough until smooth and elastic, for about
- Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes.
- Knock the dough down, divide the dough into 12 equal pieces and roll each piece into a ball. Cover with lightly grease plastic and allow to rest for 10 minutes.
- Dust the table surface with flour. Place a ball onto the floured surface and dust flour on top. With the side of a hand, press down over the middle of the dough, making sure to press all the way to the table surface.
- Transfer to a flour free surface to roll the knobs at the ends. Place small fingers about 10 mm on each side of the split loaf and roll forward and backward, pressing lightly to divide the dough and forming the rounded knobs on the end of the roll. Dust well with flour.
- Place the rolls onto a lightly floured baking tray, cover with greased plastic and rise in a warm place for 15 – 20 minutes.
- Place an ovenproof dish, with water, into the oven – standing it on the bottom of the oven. Baking whilst steam is circulating in the oven will ensure a soft inside texture and a crispy outer crust.
- Bake in a preheated oven 200 °C / 400 °F for 15 – 20 minutes until golden brown and crisp