Designed for preparation in a bread machine, these Argentinian rolls are the perfect excuse to the throw a traditional Argentinian barbecue with plenty of meat to go around. Made with pork lard, these rolls are not vegetarian friendly. Using yeast as the rising agent, these rolls require time to time to rest throughout the preparation process. Give them at least an hour to rise once they have been shaped before baking. For a beautiful golden brown crust, brush with butter before baking and be sure to cook the rolls with steam.
- 275 milliliters warm water
- 500 grams strong flour
- 10 grams salt
- 65 grams pork lard (softened)
- 1 1/2 tablespoons yeast (dried)
- butter (for brushing)
- To prepare in a bread maker, place all the ingredients in the bread maker, except the butter, and set to ‘dough.’
- Once the program has finished, turn out the dough onto a floured work surface, and flatten to release the air bubbles.
- Roll out the dough with a rolling pin to a thickness of 2.5 centimeters.
- Fold over in half, roll out again, and then fold over once more.
- Cover with a clean towel and leave to rest for 15 minutes.
- Line a baking tray with baking paper.
- Roll out the dough again to a thickness of 1.5 centimeters.
- With a pasta cutter or upturned glass of about 8 centimeters, cut out circles from the dough and place on the baking tray.
- Cover with a damp towel and leave to rest for at least 1 hour until doubled in size.
- Preheat the oven to 250C.
- Place a pan with damp cloths in the oven to produce steam.
- Brush the rolls with butter, and lower the temperature to 210C.
- Cook for 15 minutes or until golden brown.
PER SERVING *
|Calories670Calories from Fat230|
|% DAILY VALUE*|
|Calories from Fat230|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.