Mini Bread Rolls 3 Ways As delicious as they are adorable

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=jldu2qHaspo

My favourite of the three would have to be a close draw between the pasta fritta and the crunchy and crusty mini rolls cooked by the fire of the ‪@gozney‬ dome. By a hairline, I would say the fire baked rolls win, purely for the extra points of being healthier and way more fun to cook, plus less messy of a process compared to deep drying. • But when family comes over for a special occasion, the fried dough balls are now a standard expectation, mostly for the nostalgic experience of feeling like we are back in Italy, and the fact that they double up as donuts when dusted with caster sugar and melted chocolate ;) • Which of these will you be trying out? • WORKSHOPS: / rosiesdessertspot • RECIPE: • 1000 grams plain flour (I look to the protein % on the label and choose a flour with at least 10% protein or more) • 620 grams water • 5 grams honey (or maple syrup) • 30 grams water • 7grams active dry yeast • 25 grams Celtic salt (or regular salt works too) • BAKING IN THE GOZNEY DOME: Oven pre-heated to 380 degrees Celsius (cook time depending approximately 6 to 8 minutes, rotating occasionally to colour evenly) • BAKING IN THE INDOOR ELECTRIC OVEN: Oven pre-heated to 250 degree Celsius and then dropped to 200 degrees. 20 minute cook time • FRYING METHOD: oil temperature between 180 - 200 degrees Celsius for two to three minutes each side. Make use of the hotter oil temperature if frying many balls at once in a large pot- the more you add, the faster the oil temperature will drop, so higher oil temperature will work well in this situation.

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