The best thing about these flavoured Italian rolls is how easy they are to customise. Fill them with any flavours you like. This dough can also be used successfully to make pizza bases and garlic bread.
Flavoured Italian Rolls
- 500g cake flour
- 20ml salt
- 400ml warm water
- 2 x 10g instant yeast
- 50ml olive oil
- 80g baby leeks, sliced, sautéed and puréed
- 50ml ready-made sundried tomato pesto
- 50ml olive tapenade
- 50ml basil pesto
Mix the flour and salt together in a bowl. Make a well in the centre and add the remaining ingredients. Mix well to combine, about 10 minutes.
Divide the dough into 4 and add the different flavourings to each. Place each piece of dough on a lightly floured working surface and knead until the flavouring is incorporated, about 10 minutes. Cover and leave in a warm place until treble in size and full of air bubbles, about 3 hours or overnight.
Sprinkle a baking sheet with flour. Take each piece of dough and divide into 6 small rolls.
Place the rolls on the baking sheet and cover with a kitchen towel. Leave to prove for about 2 hours. Preheat the oven to 220°C.
Bake the rolls until golden and hollow-sounding when tapped underneath, about 30 minutes. Leave to cool on a wire rack before serving.