Chorizo-olive bread rolls (XL Dough Hook)

Recipe by: Magimix

★ ★ ★ ★ ★ ☆ 57 ratings

Preparation : 10 min

Cooking : 20 min

Total time : 2 h

Rest : 1 h 30

Accessories :

12 people

500 g of bread flour

8 g of fresh baker's yeast

8 g of salt

360 ml of water

160 g of chorizo

80 g of black olives

2 tsp of dried mixed herbs

Associated products

COOK EXPERT

Chef's tip

The result may vary depending on the flour used. You can make a variant of this recipe by replacing the chorizo with 160g of Italian ham and replacing the olives with 100 g of roughly chopped sundried tomatoes.

RECIPE STEPS

Put the ingredients into the metal bowl and run the program.

500 g of bread flour
8 g of salt
360 ml of water
8 g of fresh baker's yeast

XL Dough hook | 04:00 / 13 /

Pit and roughly chop the olives. Finely dice the chorizo. Add them to the dough with the herbs and run the program.

160 g of chorizo
80 g of black olives
2 tsp of dried mixed herbs

Expert | 00:20 / 6 / __°C

Flour your hands. Roll the dough into a ball before placing it into a floured bowl. Cover it with a damp cloth to leave to rise for 1 hour.

At the end of the first rise, flour your hands and gently punch down the dough to knock the air out. Place the dough on a floured work surface and form a long even cylinder. Divide the dough into 12 equal portions.

Roll each portion into a smooth ball and lightly flour them again. Line a baking tray with baking paper. Place the dough balls on it and set aside to rise for 30 minutes.

Heat the oven to 240°C. Fill a roasting pan with water and place in the bottom of the oven.

Before baking, score the rolls with the blade of a very sharp and slightly wet knife.

Lower the temperature to 200°C and bake for 20 minutes.

To check if cooked, turn the rolls over and tap the bottom; they should sound hollow. When they are cooked, cool on a rack.

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