Morito Rolls

by Sam and Sam Clark, featured in Morito

Published by Ebury Press

Introduction

Morito rolls came about in an effort to replicate the delicious molletes most famously produced from a 200-year-old recipe in Antequera, in the province of Malaga. Their character is a moist chewy roll that is deliciously crunchy when toasted. Perfect for all our needs.

As featured in

Morito

Image of Sam and Sam Clark's Morito Rolls

Ingredients

Makes: 15-20 rolls

600 millilitres tepid water
750 grams organic strong white bread flour - such as Shipton Mill or Doves Farm (plus extra for dusting)
1 heaped teaspoon dried yeast
1 teaspoon fine sea salt
1 teaspoon sugar
a little olive oil (for the baking sheets)

Method

Morito Rolls is a guest recipe by Sam and Sam Clark so we are not able to answer questions regarding this recipe

Put all the ingredients except the oil in a bowl or food mixer with a dough hook. Thoroughly combine, then knead for 5 minutes, or more if working by hand, until the dough feels smooth and elastic. Let the dough rest for 5 minutes, then knead again for 3 minutes. Cover the dough and place in the fridge for 1-2 hours to relax. This helps when you shape the rolls, as the dough is quite sticky. Line 2 or more baking sheets with lightly oiled baking parchment.
To form the rolls, first give the dough one more quick knead in the bowl. Then pinch off pieces of dough just larger than a golf ball and place on the baking sheets in rough roundish shapes (the dough is very forgiving). Leave them to rest for 30-45 minutes in a warm place, until they have doubled in size. Meanwhile preheat the oven to 200°C/400°F/Gas 6.
Bake the rolls for 10-12 minutes or until golden brown. Remove from the oven and transfer to a cooling rack.
These rolls freeze well if par-baked for 10 minutes at 180°C/350°F/Gas 4. To finish, defrost thoroughly, put in an oven preheated to 200°C/400°F/Gas 6 and cook for 5-10 minutes or until golden brown.

Additional Information

We cook the rolls in Moro’s wood oven. To protect them from the harsh, dry air of the kitchen, whilst proving and to save space, we made a proving box that fits one hundred rolls snugly.