Dissolve the fresh brewer's yeast in the water.
Combine all the ingredients in a bowl to obtain a sticky dough. Sprinkle a level tablespoon of all-purpose flour on the surface and let it rise for 4 hours.
After rising, dust the work surface with more flour, divide the dough into 2 parts, lightly work it with the flour, gently roll it out, and shape the rolls as desired.
Before baking, brush the surface with extra virgin olive oil.
Bake in a preheated static oven at 190°C for 15-20 minutes, depending on the oven.
Bowl
Kitchen brush
Store in an airtight container for 2-3 days.
Also suitable for those who are intolerant to milk and derivatives.
Italy, Emilia Romagna
| Energy (kcal) | 275.96 |
| Carbohydrates (g) | 58.06 |
| of which Sugars (g) | 1.26 |
| Fat (g) | 1.42 |
| of which Saturates (g) | 0.38 |
| Protein (g) | 10.35 |
| Fiber (g) | 1.8 |
| Sale (g) | 0.29 |
