Best Spanish Rolls Recipes

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.

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.