Salsa Bread Rolls
Spicy and crispy, these salsa bread rolls make a fun addition to any meal. Perfect for cooling down with a little patience!
Equipment
- medium-size bowl
- Large-size bowl
- Parchment paper or silicone baking mat
- Baking sheet
- plastic wrap
- Wire rack
Ingredients
- ½ cup 120 g prepared salsa
- ¼ cup 60 ml water, heated to 100°F (38°C)
- 1 tablespoon 15 ml canola oil
- 1 tablespoon 15 ml agave nectar
- 1 cup 120 g white whole wheat or regular whole wheat flour
- 1 cup 80 g bread flour
- 1 cup 40 g cornmeal
- 2 tablespoons 18 g vital wheat gluten flour
- 1 scant teaspoon fine sea salt
- 1¼ teaspoons bread machine yeast
- ½ teaspoon canola oil to coat bowl
- Almond or other nondairy milk for brushing tops
Instructions
- In a medium-size bowl, combine the salsa, water, oil, and agave nectar.
- In a large-size bowl, mix the flours, cornmeal, wheat gluten, salt, and yeast.
- Stir the wet ingredients into the dry mixture.
- Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable.
- Shape the dough into a ball and lightly coat a large-size bowl with oil.
- Turn the dough to coat, cover, and let rise for 90 minutes, until doubled.
- Punch down the dough, divide it into 4 portions, and shape into rolls or mini baguettes.
- Place on parchment or a silicone mat and cover loosely with plastic wrap.
- Let rise for 30 minutes.
- Preheat the oven to 375°F (190°C).
- Brush the tops of the rolls with almond milk, then transfer them to the baking sheet.
- Bake for 22 to 24 minutes, until golden brown and hollow when tapped.
- Let cool on a wire rack.
Notes & Wine Advice
Serving Tip:
Serve these rolls alongside chili or any spicy dish to complement the heat!
Wine Advice:
Pair with a refreshing Riesling to balance the spiciness of the rolls.
Nutrition values
Calories: 150 kcal | koolhydraten: 30 g | Eiwitten: 4 g | Vet: 2 g | Suiker: 3 g