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Spanish bread rolls - panecillos or bollitos - are the essential vehicle for the bocadillo, Spain's beloved stuffed bread sandwich eaten at breakfast, as a mid-morning almuerzo, and throughout the day at every cafe and market bar in the country. Made with a simple olive oil dough and baked at high heat with steam to develop a thin, crisp crust and a soft, airy interior, these rolls have a distinctly Mediterranean character. The olive oil in the dough contributes a subtle fruitiness and keeps the crumb tender, while a brief steam at the start of baking creates the characteristic thin, crackly crust that shatters satisfyingly when bitten.
Prep
20 min
Cook
20 min
Total
40 min
Servings
8 srv
Difficulty
Medium
Calories
180 kcal
For 8 serving(s)
Per serving
Dissolve the fresh yeast and sugar in 100ml of warm water. Allow to stand for 5-10 minutes until foamy.
Combine the flour and salt in a large bowl. Add the yeast mixture, olive oil, and remaining water. Mix until a shaggy dough forms.
Knead for 10 minutes until smooth and elastic. Place in an oiled bowl, cover, and allow to rise at room temperature for 1 hour until doubled.
Punch down the dough and divide into 8 equal pieces. Shape each into a tight oval roll. Place on lined baking trays, cover, and allow to prove for 30-45 minutes until puffed.
Preheat the oven to 220°C (430°F). Place a tray of hot water on the oven floor to create steam. Score the top of each roll with a sharp knife or razor blade.
Bake for 18-20 minutes until deep golden and the rolls sound hollow when tapped underneath. Cool on a wire rack.
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