Spanish Rolls Recipes

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SPANISH BREAD



Spanish Bread image

Spanish bread is a Filipino bakery favorite. This is how to make it at home.

Provided by Tweety

Number Of Ingredients 24

250 g (around 2 cups) bread flour or all-purpose flour
45 g (3.5 tbsp) granulated sugar
150 g (1/2 cup + 2 tbsp) warm water (around 30°C/86°F is fine)
3.5 grams (1/2 tsp) fine sea salt
50 g (around 3.5 tbsp) unsalted butter, at room temperature
3 g (1 tsp) instant yeast or active-dry yeast
¼ cup (56 g) butter
2 tsp (6g) flour
½ cup (60 g normal bread crumbs OR 35 g panko bread crumbs, blitzed in food processor)
1/2 c not packed (65 g) brown sugar
1/8 tsp (1 g) salt
2 tbsp (30 ml) milk
500 g (around 4 cups) bread flour or all-purpose flour
90 g (7 ¼ tbsp) granulated sugar
300 g (around 1 ¼ cup) warm water (around 30°C/86°F is fine)
7 grams (1 tsp) fine sea salt
100 g (around 7 tbsp) unsalted butter, at room temperature
1 packet (about 2 ¼ teaspoons, 7 grams) instant yeast or active-dry yeast
7 tbsp (100 g) butter
4 tsp (12 g) flour
1 c (120 g normal bread crumbs OR 70g panko bread crumbs, blitzed in food processor)
1/2 c packed (100 g) brown sugar
¼ tsp salt
¼ c (60 ml) milk

Steps:

  • If using active-dry yeast, activate the yeast first. Dissolve the yeast in ¼ cup (60 milliliters) of warm water and 1 teaspoon sugar. Let stand for 5 to 10 minutes. If the mixture starts bubbling and increases in volume, the yeast is active and alive. If not, repeat this step with a new packet of yeast.
  • If using instant yeast, mix the yeast directly into the flour.
  • Weigh or measure out your flour into the bowl of your stand mixer. If using different types of flour, mix well.
  • Add in the salt and sugar. Mix on low using the paddle attachment.
  • Add in the softened butter and mix on low speed until distributed evenly.
  • Add in the instant yeast/activated yeast. Drizzle in the water. Start with 9 tablespoons/135 ml (include the water in the yeast mixture in this if you have activated the yeast.) If the dough is still too dry, slowly drizzle in more water until the dough is well moistened, but not too wet.
  • If you have added too much water, add more flour, a tablespoon at a time.
  • Cover the bowl and let it rest for at least 30 minutes and up to an hour.
  • Change to the hook attachment and knead for 5 minutes (with autolyse) to about 15 minutes (without autolyse.) Then test the dough by pinching a piece and stretching into a square. If you get a window pane, your dough is ready. If not, continue kneading and testing every 5 minutes.
  • Once the dough is ready, scrape down and form the dough into a ball. Using the same bowl, cover and set aside for an hour or until it has doubled in size. Set in a warm area if your kitchen is too cold. In winter, I heat the oven quickly (turn on 1 minute at 100°C) and turn off and leave the light on. Then I put the bowl in the oven.
  • Or bulk rise in the fridge overnight.
  • Same note for the yeast as above.
  • Weigh or measure out your flour into the bowl of your stand mixer.
  • Add in the salt and sugar. Mix well with a wire whisk.
  • Add in the butter, and work into the flour with your fingers. To do so, use your finger tips and rub the flour and butter together.
  • Once the butter is incorporated, make a well in the middle and add in the water and yeast. Start with 9 tablespoons/135 ml (include the water in the yeast mixture in this if you have activated the yeast) and mix in with a rubber spatula. If too dry, slowly add in more water a little at a time until you get a shaggy dough.
  • Cover with a kitchen towel and set aside to autolyse for at least 30 minutes (up to an hour).
  • After the autolyse, turn out the dough onto your work area and knead for 2 to 5 minutes.
  • Cover again and set a timer for 30 minutes.
  • After 30 minutes, do a series of stretch and folds.
  • At this point, you may then continue with the bulk rise. Set the dough aside for an hour or until it has doubled in size. Set in a warm area if your kitchen is too cold. In winter, I heat the oven quickly (turn on 1 minute at 100°C) and turn off and leave the light on. Then I put the bowl in the oven.
  • Or bulk rise in the fridge overnight.
  • An hour before you will form the rolls, make the filling.
  • Melt the butter in a small saucepan. Add the flour and cook for a minute. Add the breadcrumbs, milk, sugar, salt. Continue cooking until a thick paste forms.
  • Set aside in a shallow bowl until cool.
  • You will need extra breadcrumbs.
  • Pre-shape the Spanish bread
  • Divide the dough into 12 pcs, roughly 44 grams each. Roll each piece into a ball and set aside. You do this by tucking the dough into the bottom to form a taut ball and then placing the dough on your work surface and roll around by cupping each dough into your palm.
  • Place them neatly in a row/rows.
  • Once all the dough has been pre-shaped into balls, we will now make the rolls.
  • Divide the filling into 12. I usually do this by drawing lines into the filling, kind of like cutting a cake.
  • Start with the first ball made, shape it into a flat, inverted triangle using your fingers and the heel of your palm. Get one piece of filling and spread it out into the middle of the triangle, leaving an edge of about a centimetre unfilled. Roll it tightly, starting at the wider end. Pinch the end to ensure it does not unfurl when baked.
  • Coat in the breadcrumbs and arrange on your lined baking sheet seam side down, making sure there is space in between as these will still rise. Cover with a dry kitchen towel and let rest until it has puffed up a bit (but not doubled), 30 minutes to 1 hour (depending on how cold your kitchen is.)
  • While the rolls are proofing, preheat oven to 375°F/180°C. When the rolls are ready, bake in the oven for 18-20 minutes.

Nutrition Facts : Servingsize 12 serving, Calories 538 kcal, Fat 22 g, SaturatedFat 13 g, Cholesterol 56 mg, Sodium 497 mg, Carbohydrate 77 g, Sugar 21 g, Protein 9 mg

SPANISH ROLLS



Spanish Rolls image

We love to make these ahead, wrap them individually in foil, freeze them in a plastic bag, then pull them out and bake them when we feel like having a hot lunch.

Provided by Donna Matthews

Categories     Grains

Time 1h30m

Yield 24 rolls

Number Of Ingredients 9

1 lb grated cheddar cheese
1 cup chopped onion
1 (7 ounce) can chopped black olives
1 (7 ounce) can diced green chilies
2 cloves garlic, minced
3 tablespoons vinegar
1 cup oil
1 (8 ounce) can tomato sauce
24 small French rolls

Steps:

  • Mix all filling ingredients together.
  • Slice the rolls in half horizontally.
  • Pull some of the insides out of each half roll to form a hollow.
  • (I save these bread pieces for a bread pudding.).
  • Fill rolls with cheese by putting a mound of the filling in a bottom and putting the top on top.
  • Wrap each roll in a piece of foil, using a sandwich wrap to seal it.
  • Bake at 325 degrees for about 45 minutes.
  • If you freeze them, allow about an hour for the cooking time, although the time can be adjusted according to how crispy you like them.

SPANISH TORTILLA



Spanish tortilla image

Make a classic Spanish omelette filled with pan-fried potatoes and onion. It makes a delicious light vegetarian meal or an easy tapas dish

Provided by Miriam Nice

Categories     Buffet, Dinner, Lunch, Supper

Time 1h20m

Number Of Ingredients 10

1 large white onion, sliced
4 tbsp olive oil
25g butter
400g waxy potatoes, peeled, quartered and finely sliced
6 garlic cloves
8 eggs, beaten
handful flat-leaf parsley, chopped, plus extra to serve
1 baguette, sliced
4 vine tomatoes, peeled and coarsely grated
drizzle of olive oil

Steps:

  • Put a large non-stick frying pan on a low heat. Cook the onion slowly in the oil and butter until soft but not brown - this should take about 15 mins. Meanwhile, peel the tomatoes (if using) by scoring the skins with a cross, putting them in a bowl and pouring over just-boiled water. Drain the water after 2-3 mins and the skins will peel away easily. You can then coarsely grate them.
  • Add the potatoes to the pan, then cover and cook for a further 15-20 mins, stirring occasionally to make sure they fry evenly. When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir in, followed by the beaten eggs.
  • Put the lid back on the pan and leave the tortilla to cook gently. After 20 mins, the edges and base should be golden, the top set but the middle still a little wobbly. To turn it over, slide it onto a plate and put another plate on top, turn the whole thing over and slide it back into the pan to finish cooking.
  • Once cooked, transfer to a plate and serve the tortilla warm or cold, scattered with the chopped parsley. To accompany the tortilla, take slices of warmed baguette, stab all over with a fork and rub with the remaining garlic, pile on the grated tomatoes and season with sea salt and a drizzle of olive oil.

Nutrition Facts : Calories 404 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium

SPANISH SAUSAGE ROLLS



Spanish sausage rolls image

We've given the classic sausage roll a makeover by using spicy chorizo in the filling. Perfectly portable picnic treats!

Provided by Good Food team

Categories     Buffet, Snack

Time 50m

Yield makes 18

Number Of Ingredients 7

375g puff pastry
flour , for dusting
2 large Maris Piper potatoes , diced
225g chorizo ring
small pack parsley , roughly chopped
2 tbsp nigella seeds
1 egg , beaten

Steps:

  • First, roll out the pastry on a lightly floured surface into a rectangle, roughly 32 x 20cm. Cut in half so you have 2 long rectangles, place on baking parchment on a baking sheet and chill in the fridge.
  • Put the potatoes in a large pan of salted water and bring to the boil. Reduce the heat, cook until just tender (about 5 mins), drain and leave to cool.
  • Meanwhile, remove the chorizo skins and put the meat in a large bowl of a food processor. Add the parsley, 1 tbsp nigella seeds and the cooled potatoes, and pulse everything together, being careful not to break up the potato chunks too much.
  • Heat oven to 200C/180C fan/gas 6. Take the pastry out the fridge and shape the chorizo mix into two long sausages. Put each in the middle of the pastry pieces and brush the edges of the pastry with the beaten egg. Bring the pastry together on one side to enclose the filling and seal by pressing the pastry with a fork. Cut the rolls into 9 pieces each (about 5cm long) and arrange on two baking trays. Brush with egg and scatter over the remaining nigella seeds. Bake for 25-30 mins until golden and cooked through. Leave to cool completely before packing for your picnic.

Nutrition Facts : Calories 155 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium

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