Artisan cob rolls - no kneading required.
Posted: 20 Feb 2019, 16:17Hardly any work, cheap as chips, low cal but delicious. Scale up for larger batches, but be careful, they do not save well - think baguettes.
Ingredients
250 g bread flour, plus extra for dusting
250 ml room temperature tap water
1 tsp salt
1 tsp active dry yeast
In a medium bowl, whisk together the bread flour, salt, and yeast. Make a well in the centre and add the water. Mix with a sturdy rubber spatula until all the flour is incorporated. The dough will be wet and sticky, that’s how it should be. Cover bowl with a cling-film and leave to rise at room temperature overnight or for about 10 - 12 hours.
The following morning the dough will have risen and it's surface will be covered with bubbles. Line a baking tray with parchment paper and preheat the oven to 210ºC. Add an oven proof bowl of water to the bottom of the oven for crispy rolls.
Spread a generous sprinkling of flour on a work surface and turn out the dough. Roll and turn it several times to coat with flour. Divide the dough into 4 - 6 equal portions, turning each piece in the flour to coat. Shape each piece into a rough ball shape, tuck the edges under and pinch together to make a smooth top. Place the balls upside down on the prepared baking tray, this will give you rustic textured rolls. If at any time the dough is too sticky to work just roll the piece in more of the flour. Let the rolls rest for 20 minutes.
Place the rolls in the oven and bake for 20 minutes or until nicely golden. Transfer rolls to cooling rack to cool completely.
The dough is very versatile so that other ingredients such as finely chopped olives or a selection of herbs can be added at first mixing, and part cooked rolls (15 mins) can be frozen for later use. To serve, allow rolls to thaw, then heat for 8-10 minutes at 175°C.
Ingredients
250 g bread flour, plus extra for dusting
250 ml room temperature tap water
1 tsp salt
1 tsp active dry yeast
In a medium bowl, whisk together the bread flour, salt, and yeast. Make a well in the centre and add the water. Mix with a sturdy rubber spatula until all the flour is incorporated. The dough will be wet and sticky, that’s how it should be. Cover bowl with a cling-film and leave to rise at room temperature overnight or for about 10 - 12 hours.
The following morning the dough will have risen and it's surface will be covered with bubbles. Line a baking tray with parchment paper and preheat the oven to 210ºC. Add an oven proof bowl of water to the bottom of the oven for crispy rolls.
Spread a generous sprinkling of flour on a work surface and turn out the dough. Roll and turn it several times to coat with flour. Divide the dough into 4 - 6 equal portions, turning each piece in the flour to coat. Shape each piece into a rough ball shape, tuck the edges under and pinch together to make a smooth top. Place the balls upside down on the prepared baking tray, this will give you rustic textured rolls. If at any time the dough is too sticky to work just roll the piece in more of the flour. Let the rolls rest for 20 minutes.
Place the rolls in the oven and bake for 20 minutes or until nicely golden. Transfer rolls to cooling rack to cool completely.
The dough is very versatile so that other ingredients such as finely chopped olives or a selection of herbs can be added at first mixing, and part cooked rolls (15 mins) can be frozen for later use. To serve, allow rolls to thaw, then heat for 8-10 minutes at 175°C.
