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Salty Bread Rolls

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Ingredients

Scale
  • 6–7 cups bread flour (sifted)
  • 1.5 tablespoons active dry yeast (I use Red Star)
  • 1 tablespoon salt
  • 2 tablespoons sugar
  • 2–1/2 cups milk
  • 1/2 cup oil
  • 1 tablespoon vinegar

For the salty mixture:

  • 3 tablespoons flour
  • 2 teaspoons salt
  • 1/4 teaspoon baking powder
  • 4–5 tablespoons water

Instructions

  1. In a medium bowl add 1/2 cup of warm milk (115F-120F), yeast and pinch of sugar.  Let it rest until fluffy, about 5 minutes.
  2. In a mixer bowl add remaining milk and sugar, oil and vinegar.
  3. Add yeast mixture.
  4. Add 2 cups of flour, mix.
  5. Add salt.
  6. Keep adding flour until the dough pulls away from the sides of the bowl.
  7. Transfer to a lightly floured surface and knead to form a ball.
  8. Put the dough into a lightly greased bowl turning to grease on all sides.  Cover and leave to rise until doubled in size.
  9. Punch it down and knead for a little bit to release the air from the dough.
  10. Form little balls, brush them with oil and let them rest for about 15 min. You should have at least 15 balls.
  11. Using the roll pin stretch each ball a little and roll with your hands.
  12. Place on a baking sheet lined with parchment paper.
  13.  Preheat the oven to 440F.  Bake 12-15 minutes or until golden brown.
  14. Drizzle with the prepared salty mixture then bake 3-4 minutes more.
  15. Brush with melted butter (optional).

Notes

Be patient, allowing the dough to rise is crucial, both before and after making your small balls.

Roll with care. You want your breadsticks to be even, and you don’t want to damage all those little air pockets in the dough. Be gentle while forming your sticks.

Find it online: https://minasbakery.com/salty-bread-rolls/