Chorizo bread rolls

Ingredients

For 9 small rolls:

250 g of T65 flour (organic flour from the supermarket) 60 g of dehydrated potato flakes (such as Mousline) 25 cl of water 5 g of salt 5 g of dehydrated baker’s yeast 1 tablespoon of olive oil, 1 teaspoon of coarse salt 1 piece of chorizo (about 10cm)

Preparation

Put the flour, the potato flakes, the water, the salt and the yeast in the bowl of your stand mixer. Be careful that the salt and the yeast do not come into contact; place them on opposite sides.

Knead at low speed for 3 or 4 minutes, then increase the speed a little and continue kneading for 6 or 7 minutes. The dough should be smooth and pull away from the side of the bowl. It should snap. You can also do this kneading in your bread machine or by hand.

Cover the bowl with a cloth and let the dough rest for 1h30 at room temperature.

Meanwhile, remove the skin from the chorizo, slice it into rounds and cut each round into 3 pieces.

Preheat the oven to 250°C (thermostat 8/9).

Roll out the dough with a rolling pin, like a pie crust. Sprinkle with the chorizo pieces and roll it up, like a roulade cake. Then cut it into 9 equal pieces that you shape into balls. Place them on a baking sheet lined with parchment paper.

Brush them with a brush dipped in olive oil, sprinkle with coarse salt and bake for 15 minutes.

Let cool on a rack.