The Jerusalem Post - The Jerusalem Post Magazine - - FOOD -

Makes 28 to 32 rolls.

1 kg. flour, sifted 2 Tbsp. dry yeast

½ cup sugar

3 Tbsp. co­coa pow­der 200 gr. choco­late chips ½ cup oil

2½ to 3 cups wa­ter 1 Tbsp. salt


Bowl of wa­ter

For sprin­kling on top: 3 Tbsp. flour, sifted

In the bowl of an elec­tric mixer with a dough at­tach­ment, add flour, yeast, sugar, co­coa pow­der and choco­late chips. Mix for a minute or two.

While mix­ing, grad­u­ally add the oil and wa­ter. Mix un­til smooth. Add salt and con­tinue mix­ing for seven more min­utes. Spray oil onto dough and let rise in a warm place for 90 to 120 min­utes.

Sep­a­rate the dough into 28 to 32 equally large round balls. If you choose to make rolls a dif­fer­ent shape, the num­ber of rolls will change ac­cord­ingly.

Ar­range rolls on a tray that’s cov­ered with bak­ing pa­per or is greased. Brush rolls with a lit­tle wa­ter and then sprin­kle with flour. Us­ing a pair of scis­sors, make two in­den­ta­tions in the form of an X in the mid­dle of each roll.

Bake in an oven pre­heated to 190° to 200° for 20 to 25 min­utes.

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