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     Title: Lasalette Portuguese Rolls
Categories: Portuguese, Breads
  Servings: 24 Rolls

      1 tb Instant yeast
    1/2 c  Water; warm
    1/2 ts Sugar
      3 c  Water; boiling
    3/4 lb White corn flour
      1 tb Kosher salt
      2 tb Sugar
  1 1/2 lb Bread flour
    1/4 c  Olive oil
      1 c  Water; cold
    1/2 ts Paprika
      1 pn Cinnamon
      1 pn Cumin 
      1 pn Allspice

Preheat oven to 450 F.

Have all your ingredients measured and ready. Timing is important.

Combine yeast, warm water and 1/2 teaspoon sugar with a wire whip.
Set aside to foam five minutes.

Place corn flour into 5-quart mixing bowl of mixer. Bring 3 cups of
water to a boil, and with the paddle attachment and on low speed
slowly pour water in with corn flour. Mix for three minutes.

Meanwhile, in a separate bowl, combine sugar, salt and spices to
bread flour.

Remove paddle attachment and replace with dough hook. Add water and
the bread flour mixture, alternating, to the corn flour mixture
while mixing on low speed.

Pour yeast mixture into mixer toward the end of the above
alternating step so the heat of the boiling water does not kill the
yeast. Then slowly add the olive oil. Mix on medium speed for 5
minutes.

With a moistened 1-ounce scoop or spoon portion the rolls on to two
oiled cookie sheets two inches apart. Pull the dough into tight
balls about the shape of limes using some remaining corn flour to
keep your fingers from sticking.

Dust the rolls with some corn flour. Let the rolls rise in a warm
place until they double in volume, approximately 1 to 1-1/2 hours.

Bake one sheet pan at a time on the center rack for 10 minutes.

White corn flour may be found in Portuguese markets. Fine yellow
corn flour, not corn meal, can be substituted. Fine yellow corn
flour may be found in the Mexican section of supermarkets. The
flavor is good but not as delicate.

Recipe by Chef Manuel Azevedo

Source: Sonoma Valley Sun

Posted by: Tina Vierra

  From: Foodwine@ls2.Cmich.Edu          
 
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