Here are my spiced mini sandwich rolls. Spiced mini sandwich rolls, which I’ve been baking and we’ve been eating in industrial quantities since New Year’s Eve.
If you’re wondering what New Year’s Eve has to do with it… click HERE! 😀 and see the photo of our set table, with a little stove, chaquelon and various sauces and… spiced mini sandwich rolls!
Those mini rolls were the first of a long series. And if you’re ready to read the recipe, I’ll start writing it, okay? 😊
It’s a very simple recipe yet so good that lately, we can’t do without our spiced rolls, not just mini ones!
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For other rolls, or other spiced bread: 👇
- Difficulty: Medium
- Cost: Cheap
- Rest time: 9 Hours
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 1 2/3 cups re-milled durum wheat semolina
- 5 oz liquid sourdough starter (licoli)
- 1 1/8 cups water
- 1 tsp spices (mixed)
- 1 tsp herbs (mixed, dried)
- 1 1/2 tbsp extra virgin olive oil
Tools
- Stand Mixer Russell Hobbs
Procedure
☝ Before starting, a small note on spices and herbs.
The photos in these instructions are from two different productions of rolls, in which I used:
– in one case: marjoram, oregano, dill, chili pepper, mint, curry, caraway seeds
– in the other: chopped fresh arugula, Mexican spice mix, rosemary, marjoram, curry, poppy seeds.
Regarding quantities: one teaspoon of spices + one of herbs is an optimal quantity for our habits, but spices can be subjective, so I suggest experimenting and varying the quantities as desired. 🙂
In the bowl of the stand mixer – or a large bowl if you plan to knead by hand – dissolve the liquid sourdough starter in the water (warm or room temperature, not cold).
Add the oil.
Pour in the two flours.
Add the spices and herbs.
Knead until the dough is smooth and elastic.
Depending on the flours used and their absorption rate, you may add water during kneading if necessary. Add very little at a time (no more than 10 g at a time) and let it absorb well before adding more (if needed).
Let the dough rise until doubled in size.
The doubling time is not strict as it depends on room temperature and/or how active the liquid sourdough starter is. My dough took 9 hours (at current room temperature… that is in March 😃). Always remember that monitoring the doubling is more important than the fermentation time.
In the first 2 hours, it’s useful – and this applies to all doughs – to perform some folds (stretch & fold) every half hour (so three or four times).
For those unfamiliar with the folds, here are two photos that broadly explain what it’s about.
For more information, you can find it in the recipe for bread with autolyse, where there are more photos of this type of folds, very useful and effective folds that I recommend doing.
Once doubled, you can proceed to make the rolls.
Take small portions of dough and form mini balls with your hands.
Place the dough balls on a baking sheet lined with parchment paper and bake them at 350°F for 10-15 minutes, depending on the size of the balls.
Of course, you can decide the size of your spiced mini sandwich rolls according to your intended use: all the rolls photographed in this recipe are 10 grams or at most 20 grams each. Here’s a photo showing the difference between the two weights:
In any case, regardless of size… spiced bread is fantastic! Just be patient a few days, and I’ll write another themed recipe 😉🤗 (Update: here it is! –> it’s HERE)
Even though these in the following photo are not spiced but semi-whole grain, I’ll show them to you here to demonstrate how small they are, practically hot dog diameter, and how they can be presented at a buffet or a simple home aperitif. Even with simplicity, you can achieve a nice result!
No Salt Tips
Besides loving spices and herbs because they make every food tasty, the main reason that led me to cook with these fantastic natural flavor enhancers is that, as you know, I cook with no added salt.
Oh really? You don’t know yet? Come on then! Read immediately this article of mine! where I tell how and why I started cooking low-sodium. 🙂
Try putting into practice my no salt tips!
These ones:
If you’re interested in reducing or eliminating salt, always remember to:
– Reduce salt gradually; the palate needs time to adjust and shouldn’t notice the progressive reduction.
– Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
– Use herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
– Use seeds. Sesame, pine nuts, almonds, walnuts…
– Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
– Use my no salt vegetable granules
– Prefer fresh foods.
– Avoid boiling, prefer cooking methods that don’t dilute flavors (grill, en papillote, steam, microwave)
– Don’t bring the salt shaker to the table!
– Allow yourself an occasional indulgence. It’s good for morale and helps persistence.
If you don’t want to or can’t give up salt:
You can still try my recipes and salt according to your habits.
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