Turtle Bread Rolls
How do you make homemade turtle bread rolls?
Knead flour, yeast, water, salt, and oil; let rest and make folds to strengthen the dough. Divide the fermented dough into 100 g portions and shape smooth rolls. After the second rise, make shallow crossed cuts to resemble a shell. Bake at 250°C with steam for 18 minutes until golden.
Delicious little rolls, soft on the inside and crunchy on the outside, with an authentic and delicate flavor. Ideal for serving with our favorite cold cuts, sweet sauces, or jams. In about three and a half hours we can have fragrant, fresh rolls that are easy to prepare; it is enough to carefully follow the few but important steps.
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Servings: For 16 rolls
Ingredients
- 1 kg type 0 flour
- 10 g fresh brewer's yeast
- 22 g salt
- 500 ml water
- 30 ml extra-virgin olive oil
- Extra-virgin olive oil for brushing
Instructions
Sift the flour into a large bowl.
Add the brewer's yeast and about 450 ml of water, and mix until the flour has absorbed the water.
Add the salt and the remaining 50 ml of water. Knead until the salt is well distributed.
Lastly, pour in the oil.
Knead until all the ingredients are well combined. Cover and let rest in the turned-off oven with the light on for 30 minutes.
After half an hour, place the dough on a work surface to strengthen it.
Gently stretch it with your fingertips and make folds by folding one side toward the center, then the other in the same way. Repeat this step about three times.
Lengthen the dough.
Then flatten it with the help of a rolling pin.
Start rolling it up.
When you finish rolling it, brush it with extra-virgin olive oil.
Place it in a bowl, cover, and let ferment for 1½ hours, still in the turned-off oven with the light on.
After the resting time, place the dough on a work surface and weigh out pieces of about 100 g each.
Take each piece of dough and gently stretch it with your fingertips.
Bring each end toward the center.
With the palm of your hand, form smooth balls. Place a clean cloth on a tray and sprinkle it generously with flour, then place each ball with the smooth side facing down. Let them rest for one hour, well covered, still with the oven turned off and the light on.
After this resting time, they will have doubled in volume. Preheat the oven to 250°C (480°F). Gently transfer the balls to a work surface.
Using a very sharp knife or bread lame, make 4 horizontal cuts and 3 or 4 vertical cuts to give them the shape of little turtles. Place them on a baking tray, slightly spaced apart; I used two trays for the 16 rolls.
When the oven reaches temperature and before inserting the tray, pour a couple of tablespoons of water into the bottom of the oven to create a little steam. Immediately place one tray at a time in the oven, bake for 18 minutes, and if you want them a little more golden on the surface, move the tray to the upper part of the oven for another 2 minutes. Repeat the same water procedure at the bottom of the oven before placing the other tray. Enjoy the turtle rolls on their own or with your favorite accompaniment.
Enjoy your meal!
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- 1 kg type 0 flour
- 10 g fresh brewer's yeast
- 22 g salt
- 500 ml water
- 30 ml extra-virgin olive oil
- Extra-virgin olive oil for brushing