Salsa Bread Rolls
These smaller, crispy rolls are perfect to enjoy after they've cooled a bit. The spiciness depends on the salsa you choose, making them a fun treat for those who enjoy a bit of heat.
Equipment
- Measuring cups and spoons
- Parchment paper or silicone baking mat
- plastic wrap
- baking sheet
- wire rack
Ingrediënten
- ½ cup 120 g prepared salsa
- ¼ cup 60 ml water, heated to 100°F (38°C)
- 1 tablespoon 15 ml canola oil
- 1 tablespoon 15 ml agave nectar
- 1 cup 120 g white whole wheat or regular whole wheat flour
- ¾ cup 80 g bread flour
- ¼ cup 40 g cornmeal
- 2 tablespoons 18 g vital wheat gluten flour
- 1 scant teaspoon fine sea salt
- 1¼ teaspoons bread machine yeast
- ½ teaspoon canola oil to coat bowl
- Almond or other nondairy milk for brushing tops
Instructies
- In a medium-size bowl, combine the salsa, water, oil, and agave.
- In a large mixing bowl, combine the flours, cornmeal, wheat gluten, salt, and yeast.
- Stir the wet ingredients into the dry ingredients.
- Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable, adding more flour as needed.
- Shape the dough into a ball.
- Lightly coat a large bowl with ½ teaspoon of oil.
- Turn the dough in the bowl to coat it with oil.
- Cover and let rise for 90 minutes, or until doubled in size.
- Punch down the dough and divide it into 4 equal portions.
- Shape into rolls or mini baguettes and place on parchment paper or a silicone baking mat.
- Loosely cover with plastic wrap and let rise for another 30 minutes.
- Preheat the oven to 375°F (190°C, or gas mark 5).
- Remove the plastic wrap, brush the tops of the rolls with almond or other nondairy milk, and place the parchment paper on a baking sheet.
- Bake for 22 to 24 minutes, or until golden brown and the rolls sound hollow when tapped on the bottom.
- Let cool on a wire rack before serving.
Notes / Tips / Wine Advice:
Serving Tip:
Serve these rolls as an accompaniment to tacos, burritos, or any Mexican-inspired dish. They can also be enjoyed with a cooling dip or a hearty salsa.Wine Advice:
Pair these rolls with a light, crisp beer, such as a pilsner or Mexican lager, to complement the flavors.Nutritional Information
Calories: 130 kcal | Carbohydrates: 25 g | Protein: 4 g | Fat: 2 g | Fiber: 3 g | Sugar: 2 g | Salt: 0.3 g
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