Alberto's Pistolets

Ingredients for 1 servings:

• 500 g wheat flour, type 550
• 220 g water, lukewarm
• 100 g milk, lukewarm
• 50 g butter, room temperature
• 15 g yeast, fresh
• 10 g sugar
• 13 g salt
• Olive oil, for brushing

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

French and Belgian rolls

Knead all ingredients for about 10 minutes. The dough will be soft, easy to work with your hands and not sticky. Cover the dough and let it rise for 50 minutes at around 20°C. Stretch the dough twice and fold it inwards from the outside. Once it has risen, cut the dough into pieces of approx. 30-40g. Roll the dough pieces into rounds, brush them with oil and press down in the middle with the handle of a wooden spoon soaked in oil almost until the dough separates. Stretch the dough pieces into lengths and oil them again. Place them on a baking sheet lined with baking paper and cover and let rise at room temperature for 30-40 minutes. Just before baking, brush the dough pieces again with oil. Bake at 220°C for approx. 15-20 minutes.