Baking · Vegan

Crusty Mexican Bread Rolls

Name: Crusty Mexican Bread Rolls
Prep time: 15 min
Cook time: 22 min
Total time: 142 min
Yield: 8 pieces
Cuisine: International
Ingredients: 300 ml (1 1/4 cups) warm water; 2 tsp active dry yeast; 1 tsp sugar; 500 g (4 cups) flour; 2 tsp salt

A simple dough of flour, water and yeast rests twice, first as a shaggy ball in a covered Tupperware bowl and then shaped into the classic torpedo rolls. Baking them on the Tupperware silicone sheet with a pan of water underneath gives the crust its characteristic crackle.

In brief Crusty Mexican Bread Rolls is a baking recipe cooked in the Tupperware Mixing bowl. It takes 142 minutes in total and serves 8 pieces.

Total time: 142 min
Prep: 15 min
Cook: 22 min
Rest: 105 min

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Product usedTupperware Mixing bowl

Tupperware Mixing bowl recipes (258)

+ Tupperware Silicone baking sheet

Method

In a Tupperware bowl, mix the warm water with the yeast and sugar. Let it stand for 5 minutes.
In a second Tupperware bowl, combine the flour and salt, then pour in the yeast mixture.
Mix until a dough forms. Fit the lid on the bowl and let it rest somewhere warm for about 1 hour, until doubled in size.
Divide the dough into 8 equal pieces.
Shape each piece into the classic torpedo roll and set them on a baking tray lined with the Tupperware silicone baking sheet. Cover with a damp towel and let them rest somewhere warm for another 45 minutes.
Heat the oven to 230 °C (450 °F) and place a deep tray of water on the bottom rack.
Spritz the rolls lightly with water and score a lengthwise cut in each with a knife. Bake for 20 to 22 minutes, until golden.