Samantha Clark, Samuel Clark

Morito Rolls

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Preparation info
  • Makes

    15–20

    rolls
    • Difficulty

      Easy

Appears in
top 1000Morito
Morito

By Samantha Clark and Samuel Clark

Published 2014

  • About

Morito rolls came about in an effort to replicate the delicious molletes most famously produced from a 200-year-old recipe in Antequera, in the province of Málaga. Their character is a moist chewy roll that is deliciously crunchy when toasted. Perfect for all our needs.

Ingredients

  • 600 ml tepid water
  • 750 g organic strong white bread flour (Shipton Mill or Doves Farm), plus extra for dusting

Method

Put all the ingredients except the oil in a bowl or food mixer with a dough hook. Thoroughly combine, then knead for 5 minutes, or more if working by hand, until the dough feels smooth and elastic. Let the dough rest for 5 minutes, then knead again for 3 minutes. Cover the dough and place in the fridge for 1–2 hours to relax. This helps when you shape the rolls, as the dough is quite sticky. Li