The charcoal rolls are a bit unusual due to their color, but let me tell you, they are really good and you should not be put off by their appearance.
Acquiring charcoal isn’t easy, as there’s only one supplier in Italy, which is Molini Spiga D’oro.
You can try buying this charcoal online, but making a recipe with this charcoal is really worth it.
Doughs with added charcoal (about 15 g per kg of flour) are not only good for intestinal health but also very visually pleasing.
When coloring pizza or bread dough with charcoal, don’t overdo it, as you might go from a beneficial action to having some issues, so it’s important to respect the doses.
A bread that’s a bit different, but at the same time makes a statement at the table!
If you make any of my recipes, send me the photos and I’ll publish them on my page with your name.
Try making my charcoal rolls, and I am sure you will love them!
About 312 kcal per roll
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 6 rolls
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to Make Charcoal Rolls
- 1 cup lukewarm water
- 0.63 oz fresh brewer's yeast
- 1 tsp salt
- 1 tbsp extra virgin olive oil
- 2 tsps charcoal
- 4 cups all-purpose flour + 0.25 cup for kneading
Preparation of Charcoal Rolls
Take a large bowl, put the yeast, lukewarm water, let it dissolve, and add the charcoal, mixing well.
Add the flour and knead the dough well until you get a compact but soft dough.
Let rise in a warm place for at least 2 hours, then take the dough again and form 6 equal balls, line a baking sheet with parchment paper and place the balls well spaced.
Allow to rise again for at least 1 hour, then preheat the oven to 428°F and bake for about 20 minutes, checking for doneness.
