These soft bread rolls are fabulously mouth-watering, and once you learn to make them they will become a must in your home! Their peculiarity is twofold: first, unlike so many other bread rolls, are not simply made with flour, salt, water and yeast, but also contain eggs which make them even more tasty, fragrant and give them a wonderful golden colour. In addition, a feature of these rolls is that they occupy the perfect middle ground between sweet and savoury. The addition of salt, eggs and sugar makes them ideal for filling with meats or cheeses as much as with jam, Nutella or any of the other goodies that children love so much. How could you resist one of these buttered and filled rolls? It’s impossible. Get to work immediately then, and bear in mind that you need to allow for the time they take to rise before you can enjoy them!
Bread of Altamura (DOP) 1kg
Bread "Puccia Salentina"
Multigrain Apulian Bread "Frisa"
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Sun-dried eggplant rolls stuffed with Mediterranean tuna fish
Sun-dried zucchini rolls stuffed with Mediterranean tuna fish
Dried tomato pesto, with Apulian almonds
Ready made tomato sauce with “Celline” olives
Dissolve the sugar in the warm milk, along with the baking powder and then add the butter. Transfer to a bowl and add the flour, eggs and lastly the salt. Knead the dough well by hand and then leave it to rest and rise for an hour. Roll out the dough in a layer about 3 cm thick, and carve out circles with the rim of a glass (or make little loaves in a similar way). Leave to rise for another 30 minutes. Bake for 20 minutes at 180°C.
Cut out dough circles, arrange them well spaced out on some baking parchment and leave to rise for another half hour
Bake in the oven, having basted them first with milk, for about 20 minutes at 180°C. Serve to your liking with sweet or savoury fillings.