Panecillos

Ingredients for 12 servings:

• 350 g wheat flour (wholemeal)
• 350 g wheat flour, 550 type
• 2 tsp sea salt, fine
• 1 cube of yeast
• 1 pinch(s) of sugar
• Water, lukewarm
• some milk, for brushing
• possibly flour, for working

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 40 minutes

Spanish rolls, can be stored well and are also suitable for freezing

Mix both types of flour with the salt in a mixing bowl. Make a well in the center and crumble in the yeast. Pour 450 ml of lukewarm water into the well on top of the yeast and add a pinch of sugar. Using a wooden spoon, mix the yeast with a little flour from the edge. Cover and let rest for about 30 minutes. Knead everything into a dough using a dough hook. Dust with a little flour and let rise, covered, for about 2-3 hours, until the dough has doubled in size. Divide the dough into 12 equal pieces and, without kneading too much, shape each into an elongated roll with a pointed end. Line a baking tray with baking paper and place the rolls on top. Cut a 1 cm deep cut into the surface of the rolls lengthwise with a sharp knife. Cover the rolls with a slightly damp cloth and let rest for about 1 hour, until they have risen well. Preheat the oven to 240°C (225°C fan-assisted). Place a heatproof bowl of water on the floor of the oven. Brush the rolls thinly with milk and bake in the center of the hot oven for about 20 minutes. Let cool on a wire rack.