Black dinner rolls with cuttlefish ink

Black dinner rolls with cuttlefish ink

Tags: Snack Sandwiches | Bread filled and stuffed Fish


200 g
170 ml
3 g
egg yolk
50 g
2 g
cuttlefish ink
7 g
10 g
brewers' yeast
30 ml
sunflower seed oil
30 ml
extra virgin olive oil (for final processing)
For the filling:
tuna cubed and marinated with fennel fronds
50 g
cherry tomatoes (finely chopped)
50 g
as desired
extra virgin olive oil
as desired
as desired
sour yogurt dressing


Beat the water, yeast and cuttlefish ink together in a bowl. Add the sunflower oil, Schär Pizza Mix and the softened butter. Work the dough, incorporating air into the mixture. Add the egg yolk and continue to work the dough.  Add the salt, sugar, and finally the extra virgin olive oil. At this point the mixture should be soft and spongy.


Leave to rest at room temperature for around 30 minutes. Dust the worktop with Schär Rice Flour and shape the dough into balls of the desired weight.


Leave the rolls to rise on a baking sheet covered with a damp cloth until they have doubled in size.


Bake in a pre-heated oven for around 20 minutes, then fill with the ingredients listed.


Chef's tip: Put a small saucepan of water in the oven while the rolls are baking. This provides the dough with extra humidity, giving rolls with a soft centre and a crispy crust.