Ingredients
- 500 g Ruggeri corn puff flour
- 260 ml Warm water
- 1 tablespoon Extra virgin olive oil
- qb Poppy seeds
Preparation
- Pour the contents of the bag into a bowl, including the yeast that we find in the pocket inside the package.
- Add the warm water, mix roughly and let rest for 5 minutes.
- Knead vigorously with your hands, add the oil, and form a smooth, homogeneous dough.
- Place in an oiled bowl, cover with cling film and leave to double in size in the oven with it off, it will take two hours.
- Once doubled, deflate the dough slightly and cut into 7 pieces of 100 g each.
- We round the rolls and place them on a baking tray covered with oiled baking paper, leave them to rise again for 1 hour in the turned off oven.
- Once ready, turn the oven on to 220° and place a saucepan of water in the lower part.
- Brush the rolls with oil and place poppy seeds on each one.
- Cook for 25 minutes, remove the pan from the oven for the last 10 minutes, then finish cooking with the oven door half-open.
Presentation
Once ready, let them cool and then we can fill them as we like.
recipe by https://www.kettycucinooggi.com/
