This rolls look definitely more like black stones than bread, and I assure you that not only in the pictures:), it's their charm:). Their unappetising appearance fortunately does not take away from their taste. What makes them black is - as you may have guessed already- a squid ink. While eating them you taste the presence of garlic, shallots and white wine. First, I thought about making black dumplings - which I certainly will prepare in the near future - but finally I've decided to make these rolls, and all thanks to one of the TV culinary shows 'saber cocinar', in which these rolls appeared and immediately caught my attention. Aren't they original? I like them both: the savoury ones, with ham or cheese, or the sweet ones, with orange jam for example.
Ingredients (for 8 rolls):
300 g flour
1 garlic clove
12 g squid ink
1 cup dry white wine
8 g yeast
In a frying pan heat 2 tablespoons of olive oil. Toss chopped garlic and shallot. Fry for few minutes and add the wine. Reduce by about 1/3 and then add the ink. Cook for 2 minutes more, remove from heat and allow it to cool a bit. Transfer the sauce to a blender and blend until smooth.
Put the flour mixed with a pinch of salt into a bowl and make a well in the centre. Pour in cold sauce and add crumbled yeast (total liquid should be about 150 ml, so if you do not get this amount of sauce, add a little cold water). Knead the dough until smooth and flexible and set aside to rise (about 1 hour or so). Next, form small rolls (you can spread a little bit of oil on the top of the rolls, to keep them moist). Cover with a damp cloth and leave to rise for about 30 minutes. Bake at 180ºC for 12-15 minutes. Cool on a wire rack.