Cereal rolls with oregano, no rising time needed, an idea for a quick and tempting afternoon snack.
They are prepared in 10 minutes, cooked in 15-20 minutes, and are also great for filling as you like.
Or as your children or guests prefer.
You just need a few ingredients and you can make them with the common flour you have at home.
This time, to make something different, I used a mix of flours by mixing those I had in the pantry, namely all-purpose flour and multigrain flour.
To the first one, I added instant yeast for savory preparations and then mixed everything in a bowl.
If you like making rolls, below you will find other easy and tasty ideas.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 5-6 rolls
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/4 cups multigrain flour
- 1 tsp fine salt
- 1 tsp oregano
- 2/3 cup water (lukewarm)
- 1 1/2 tbsp sunflower oil
- 2 tsp sunflower oil
- as needed dried oregano
Tools
- 1 Bowl
- 1 Fork
- 1 Baking tray
- Parchment paper
- 1 Rolling pin
Steps
To make the Cereal Rolls with Oregano, first, pour the all-purpose flour mixed with instant yeast into a bowl.
Then add the multigrain flour, oregano, and salt.
At this point, we can pour the oil and, after a quick stir with a fork, also add the water gradually, continuing to mix.
Continue to work the dough.
You can either do this in the bowl or transfer it to the pastry board.
No need to add more flour generally, but I recommend keeping a little nearby.
Once you have a homogeneous dough, let it rest for about 10 minutes, covered.
Then roll out the dough between two sheets of parchment paper with a rolling pin until you obtain a base approximately 3/8 inch thick.
The scraps from the rolls, once cut out, can be immediately reworked to make more rolls.
Using a 2.75 to 3-inch diameter cutter, cut out our mini pizzas and place them on a baking tray lined with parchment paper.
Gently press each roll with your fingers.
Bake in a preheated convection oven at 356°F for 15-17 minutes.
When the rolls are colored, remove them from the oven.
In a small bowl, prepare a mix of oil with oregano to taste.
Brush the surface of the rolls when they are still warm.
This way, the oil will be immediately absorbed and the rolls will remain soft.
Store them in freezer bags or paper bags for up to two days.
