Spanish Crusty Bread Rolls
Transport your taste buds to the sun-drenched streets of Spain with these homemade Spanish Crusty Bread Rolls. Perfectly golden and irresistibly crisp on the outside, with a soft, airy interior, these rolls are the epitome of artisan bread-making made simple. The recipe combines pantry staples like all-purpose flour, olive oil, and a dusting of cornmeal or semolina to deliver unparalleled texture and flavor. With an impressive crust achieved through a steam-enhanced bake, these rustic rolls are ideal for soaking up rich stews or pairing with traditional Spanish delicacies like jamón or manchego cheese. Ready in just a couple of hours, these versatile rolls will elevate any meal while filling your home with the warm, inviting aroma of freshly baked bread. Perfect for brunch spreads, appetizers, or dinner sides, these Spanish crusty bread rolls are destined to become a favorite.
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 350 ml Warm water
- 7 g Instant yeast
- 10 g Salt
- 10 g Granulated sugar
- 15 ml Olive oil
- 20 g Cornmeal or semolina (for dusting)
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, salt, and sugar. Mix well to evenly distribute the dry ingredients.
Gradually pour the warm water into the dry ingredients, stirring with a wooden spoon or silicone spatula until a shaggy dough forms.
Add the olive oil and knead the dough on a lightly floured surface for 8–10 minutes, or until the dough becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Punch down the dough to remove excess air and divide it into 8 even pieces. Shape each piece into a roll by tucking the edges underneath and rounding the tops.
Place the rolls on a baking sheet lined with parchment paper. Sprinkle cornmeal or semolina over the top and bottom of each roll for added texture.
Cover the rolls with a kitchen towel and let them rise again for 30–40 minutes until they are puffed up and slightly springy to the touch.
Preheat your oven to 220°C (430°F). Place a shallow baking dish of water on the bottom rack of the oven to create steam, which will help achieve a crusty exterior.
Bake the rolls in the center of the oven for 18–20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Transfer the rolls to a wire rack to cool slightly. Serve warm or at room temperature with your favorite Spanish-style accompaniments, such as olive oil, jamón, or manchego cheese.
Nutrition Facts
Calories |
269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.5 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 489 mg | 21% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.4 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 71 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
