7 Aug 2007

Roll Over Beethoven

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[Drumroll and a couple of other noises, meant to build up an atmosphere of expectancy]: Finally the moment has arrived for you to re-create some of my food in the safety of your own homes. I hereby give you the very first recipe on “Eye Candy”, one for The World’s Easiest Rolls. And let me warn you that everything is measured by the metric system, no “cups” or “ounces” here! The basic recipe originates from some ladies’ mag, but this version includes my own alterations:


25 grams fresh yeast
500 ml lukewarm water
1 tablespoon salt
2 tablespoons olive oil
350 grams regular flour
200 grams corn flour

Stir the yeast into the water in any old bowl until it has dissolved completely, add salt & oil, stir again and then add both kinds of flower. By then the mixture should be quite sticky and fluffy, not like a regular bread dough. Now cower the bowl with Vita Wrap (cling film) and leave it to rise in the fridge for at least an hour -or preferably over night. When it starts pushing up the Vita Wrap, you know it’s done. Then put 1-2 tablespoons of the dough into each cup in a muffin tray (I prefer the silicone kind), add a tiny splash of olive oil, sprinkle some coarse salt and fresh rosemary over each of them. Then bake in the oven (225 degrees) for 15-20 mins. Depending on the size of your muffin tray the recipe should make about 18 rolls. Enjoy!

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