Black dinner rolls with cuttlefish ink
Tags: Snack Sandwiches | Bread filled and stuffed FishIngredients
|
200
g
|
|
|
170
ml
|
water
|
|
3
g
|
sugar
|
|
1/2
|
egg yolk
|
|
50
g
|
butter
|
|
2
g
|
cuttlefish ink
|
|
7
g
|
salt
|
|
10
g
|
brewers' yeast
|
|
30
ml
|
sunflower seed oil
|
|
30
ml
|
extra virgin olive oil (for final processing)
|
|
|
|
|
|
For the filling:
|
|
500g
|
tuna cubed and marinated with fennel fronds
|
|
50
g
|
cherry tomatoes (finely chopped)
|
|
50
g
|
onion
|
|
as desired
|
extra virgin olive oil
|
|
as desired
|
pepper
|
|
as desired
|
sour yogurt dressing
|
Preparation
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.
