Soft Andalusian Molletes, Pale Olive Oil Breakfast Rolls

What you need

• 500 g (4 cups) bread flour, or replace 100 g with fine semolina, plus extra for dusting
• 325 ml (1 1/3 cups) water, lukewarm
• 50 ml (3 1/2 tbsp) extra virgin olive oil, plus a little for the bowl
• 10 g sea salt, fine
• 2 g active dry yeast

Method

Restated from the original video

1. 1

   Put the flour, water, olive oil, salt and yeast in a bowl and mix into a shaggy dough.

2. 2

   Cover and leave for 10 min, then knead until smooth and elastic, 8-10 min by hand. The dough is soft and slightly sticky.

3. 3

   Shape into a ball, set it in a lightly oiled bowl, cover and leave until doubled, 4-5 hours (or overnight in the fridge).

4. 4

   Turn the dough onto a well-floured surface and press it flat to knock out the air.

5. 5

   Roll it up into a tight, even log and cut it into 8 equal pieces.

6. 6

   Flatten each piece into an oval about 1 cm (1/2 in) thick, using plenty of flour on the cut sides so they do not stick.

7. 7

   Lay the ovals on a floured cloth, dust the tops with flour, cover and leave until very puffy, at least 1 hour. Under-proofed rolls split in the oven.

8. 8

   Heat the oven to 220 °C (425 °F) with no fan, with a baking tray inside.

9. 9

   Slide the rolls onto the hot tray, spray the oven with a little water and bake until risen and cooked but still pale, 10-12 min. They should not brown.

10. 10

    Cool on a rack. To serve, toast whole and then split, and drizzle with olive oil.

Imported from invitadoinvierno.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.