The tea rolls are small bites to stuff, perfect with sandwiches and sweets for the classic five o’clock tea. Fulvio Marino’s original recipe includes the use of raisins in the dough. Oh yes! Because apparently, these small rolls are prepared in two versions with and without raisins. And you know well that there are those who love raisins and those who really hate them. So I decided not to include them. But in the next tea rolls, I really want to try. It’s a risk, I know. Maybe I should investigate first how many of my guests like raisins. In the meantime, try these: they are soft, fragrant, and excellent with both sweet and savory fillings.
Do not miss
- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 9 Pieces
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
These doses yield 10/12 rolls.
- 2 cups all-purpose flour
- 3/4 tsp fresh yeast (or 3 grams dry)
- 2/3 cup milk
- 2 tsp sugar
- 1 1/2 tbsp butter
- 3/4 tsp salt
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Bowl
- 1 Cover reusable fabric
- 1 Mat reusable baking paper
Steps
In the mixer bowl, add the flour and crumbled fresh yeast. Add part of the milk and start mixing, then add the sugar, a bit more milk, and knead for a few minutes. Add the salt, the remaining milk, and knead. Add the soft butter in pieces and let it incorporate into the dough. Cover the bowl and let it rise for two hours or until the dough has doubled. Weigh the dough and divide it into portions of 40 grams (about 1.4 oz). Form into balls, place them on a baking sheet lined with parchment paper, cover with a cloth, and let rise for one hour. Bake the rolls in a preheated oven at 250°C (482°F) for 15 minutes. Once ready, let them cool and fill as desired.
Notes
If you want to add raisins, add 10 grams (about 1/3 oz) of them rehydrated in a little rum. Let the dough rise for 40 minutes. Add the raisins, trying to distribute them well and evenly in the dough, then let rise for an hour and a half before forming the rolls.
If you wish, you can brush the surface of the rolls with beaten egg mixed with a little milk.
