Pan Margaritas- Bread Rolls
This Margarita style bread roll is perfect for hamburgers and your favorite Mexican torta (sandwich)!
Servings 8 Rolls
Ingredients
- 3 cups bread flour or ap flour, plus 1/4 cup for dusting about 388 grams of flour total
- 12 grams active dry yeast, (4 tsps)
- 12 grams sugar, (2 1/2 tsps)
- 10 grams salt, (1 3/4 tsps)
- 12 grams shortening, plus 20 grams more for later 2 1/2 tablespoons total
- 1 1/2 cups room temperature water
Instructions
- In a large shallow bowl, add the flour(360 grams) , yeast, sugar and salt. Using your hand or a fork, cut 1 tablespoon of shortening into the dry ingredients until you have fine crumbles.
- Preheat oven to 200 degrees F. When it comes up to temperature, turn the oven off.
- Gradually mix in the water. The dough will be sticky. Here is where you will have to be patient and continue kneading the dough for about 10 minutes. You want to resist adding more flour.
- Once the dough is mostly smooth, transfer to a lightly floured surface and shape into a ball. Transfer to a greased bowl. Cover and let it sit in the semi warm oven for 30 minutes or until it has almost doubled in size.
- When ready, transfer the dough to your work surface. Rub hands with oil to work the dough easier. Knead the dough for one minute. Using a pastry cutter or large knife, divide the dough into 8 equal portions. Place 8 dough balls on greased baking sheet. Place remaining 2 dough balls on a smaller greased baking sheet.
- Using the remaining shortening, take a little at a time and shape the margaritas by gently flattening and rotating all the way around so it looks like a thick pancake. Don't be shy with the shortening. Once they are all done, cover once again and place them back in the semi warm oven to proof for another 30-40 minutes.
- Once the margaritas have proofed, remove them from the oven. Preheat the oven to 380 degrees F. When it's up to temperature, uncover the margaritas and place them on the middle section of the oven. Bake until light golden brown, 21-23 minutes. Remove from oven and let sit for 5 minutes before slicing open. Store cooled margaritas in a plastic storage bag for a few days.
Notes
The rolls will stay soft for a few days. If they dry out too much, they will become crumbly. Ideal for homemade breadcrumbs!