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Recipe for family meals :

Spanish Crusty Bread Rolls

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

"These are really brilliant and best made just before serving as they are the best when absolutely fresh".


2 teaspoons (7g) dried yeast
1 teaspoon sugar
half cup (125ml) milk
1 cup (250ml) water appoximately
4 cups (600g) plain flour
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon cornflour
2 teaspoons plain flour extra.

  • Combine yeast, sugar, milk and water in small bowl. cover, stand in warm place about 10 minutes or until frothy.
  • Sift flour and salt into large bowl, add combined yeast mixture and oil; mix to a soft dough.
  • Knead dough on floured surface for about 10 minutes or until smooth and elastic. Place dough in oiled bowl, cover tightly, stand in warm place about 30 minutes or until doubled in size.
  • Turn dough onto floured surface, knead until smooth. Divide dough into 8 pieces. Shape each piece into a ball, place on greased oven trays. cover loosely with a tea towel, stand in warm place about 20 minutes or until doubled in size. Brush rolls with a little extra milk; sprinkle with combined cornflour and extra flour. Place rolls in cold oven, turn to moderately hot, bake about 25 minutes or until rolls are browned and sound hollow when tapped.
  • Best made on day of serving.

Storage: in airtight container.

Freeze: suitable

Martin James