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Mini Rolls for Appetizers

These little rolls are so easy to make and they turn out absolutely delicious! You can stuff them with whatever catches your fancy. Today I filled mine with a spinach omelet with spring garlic and bits of smoked salmon!  Ingredients For 20 rolls, about 5 cm in diameter 150 g bread flour. 125 g rice flour. 25 g olive oil (1 tablespoon). 100 g warm water (not hot). 30 g milk. 20 g sugar. 10 g fresh yeast. 1 tsp salt. You'll also need 1 beaten egg to brush the dough. sesame seeds. Preparation Mix the two flours together in a bowl. Dissolve the yeast in the warm water, then add the sugar, milk, oil, and flours. Add the salt last. Knead everything until you have a smooth ball of dough. Place it in a lightly oiled bowl and cover with a damp kitchen towel. Let it rest until it doubles in size — this usually takes about an hour. Here's what the dough looks like after an hour of rising. Turn the dough out onto your work surface and divide it ...

Mini Rolls for Appetizers


These little rolls are so easy to make and they turn out absolutely delicious! You can stuff them with whatever catches your fancy.
Today I filled mine with a spinach omelet with spring garlic and bits of smoked salmon!




 Ingredients

For 20 rolls, about 5 cm in diameter
  • 150 g bread flour.
  • 125 g rice flour.
  • 25 g olive oil (1 tablespoon).
  • 100 g warm water (not hot).
  • 30 g milk.
  • 20 g sugar.
  • 10 g fresh yeast.
  • 1 tsp salt.

You'll also need

  • 1 beaten egg to brush the dough.
  • sesame seeds.

Preparation

Mix the two flours together in a bowl.
Dissolve the yeast in the warm water, then add the sugar, milk, oil, and flours. Add the salt last.
Knead everything until you have a smooth ball of dough. Place it in a lightly oiled bowl and cover with a damp kitchen towel. Let it rest until it doubles in size — this usually takes about an hour.
Here's what the dough looks like after an hour of rising.
Turn the dough out onto your work surface and divide it into pieces of about 20 g each. Shape them into little balls and place them on a baking sheet lined with parchment paper.
Let them rest again in a warm spot away from drafts for about 30 minutes.
Here's how the rolls look after that second rise.
Preheat your oven to 170°C, and place a pan filled with hot water on the bottom rack.
Brush the rolls with the beaten egg and sprinkle sesame seeds on top. Bake for about 20 minutes, or until they're golden brown.
Take them out of the oven, let them cool down, and now they're ready to be filled with whatever you like best.


I hope you enjoy making these!
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