In a bowl or in a stand mixer, pour the flour and granite arranging the mixtures in a well shape, slowly pour the water starting to knead, add the salt and the oil.
Meanwhile, chop the toasted peanuts reducing them to granules.
Pour 100 g of peanuts into the dough and work the dough at low speed or gently, pour the other part on a flat plate which will be used to cover the rolls.
Finally add the yeast, finish kneading until the dough is smooth.
Cover the bowl with a cloth and let it rest for three hours to complete the leavening.
After the indicated time, prepare the rolls in the size you prefer, roll them in the peanuts and place them well spaced on a baking tray lined with parchment paper.
Bake for 50 minutes at a temperature of 180°.
In the freezer for a maximum of 30 days.
Italy, Sardegna
| Energy (kcal) | 168.52 |
| Carbohydrates (g) | 35.06 |
| of which Sugars (g) | 0.82 |
| Fat (g) | 1.5 |
| of which Saturates (g) | 0.21 |
| Protein (g) | 5.38 |
| Fiber (g) | 1.07 |
| Sale (g) | 0.49 |
