How to make
There are so many bread recipes and they are all wonderful. Although the basic products are always the same, it is surprising how depending on the different technologies of proportioning, kneading, rising and baking, breads and bread rolls can become different.
I have noticed one thing for sure - the longer process develops better the flavors and aromas of a bread and it becomes much nicer than one that is prepared by the quick procedure. The slow and more cared for bread, in addition to smelling irresistible, it also has a better texture and preserves it for a longer time, does not crumble like the fast one, and develops a nicer crust.
This does not mean that we should avoid recipes for quick bread at all costs, on the contrary - when we don't have time, they are a good option to put homemade warm bread or a loaf on the table.
Here are my small bread rolls from today, which still make my house smell wonderful and I'm in a hurry to share.
To prepare them, dissolve the yeast and sugar in the slightly warmed water. Stir and let it activate for 15, even 20 minutes (I hadn't waited that long for this step before, but I realized afterwards that it was worth the patience).
Sift the flour into a bowl. If you don't have durum wheat, use all-purpose flour, but it will definitely make a difference, you know.
Durum wheat flour is much better at making pastries elastic. However, do not confuse it with coarsely ground, which is actually semolina. Here we need finely ground.
Chop the peanuts finely with a sharp knife and add them to the flour along with the poppy seeds and salt.
Make a well in the middle and pour the activated yeast and oil into it.
You can knead the dough by hand - at least 10 minutes, or with a mixer with dough attachments, as well as in a food processor with a bread kneading function - here the time can be reduced to 5 minutes.
At first it will be sticky, as always, but then it will become smooth and elastic and kneading is a pleasure.
This is also one of the secrets of good homemade bread and the unfolding of its aroma.
Leave the dough in the bowl, covered with a clean cloth, to rise for 1 hour in a warm room, but not in a heated oven, to shorten the process. At least with these bread rolls, don't.
Knead the already risen dough again for 1-2 minutes with the device or 3-4 minutes by hand. Let it rest for 5-10 minutes.
Divide into equal pieces of the size of your choice - 20 pcs. of 1.8 oz (50 g) each or 10 x 100 (approximate).
Form round bread rolls and arrange them in the wide oven tray covered with baking paper. Leave a distance between them.
Moisten with warm water and wring out a thick clean cloth, cover the bread rolls with it and let them rise again and double in size for about 40 minutes.
When they are ready, preheat the oven to 390°F (200°C), placing a baking pan of water or two or three refractory cups filled with water at the bottom.
This is necessary in order to generate steam and for our bread rolls to have a wonderful crust.
Sprinkle the small poppy seed and peanut bread rolls with flour if you like.
Put them quickly in the heated oven, so that the steam does not escape, and bake until golden (about 25 minutes).
Once they are done, cover again with the damp cloth for 10 minutes and then serve.
They are so delicious that I would eat them without adding anything.
Try them!
Enjoy your meal!
