Rustic maya rolls with passata
240 g passata
300 ml water
6 g ground pepper
8 g Italian herbs
2 tbs sunflower oil
Determine the size of the bread and knead all ingredients into a smooth dough.
Knead it for 10 minutes with a food processor into a smooth dough.
Add extra water if the dough seems too dry during mixing.
After kneading let the dough rest under a tea towel at room temperature for 15 minutes.
Divide the dough into 50g balls.
Moisten the balls slightly with a brush and place the buns per 4 pieces together on the baking tray.
Now sprinkle it with maya flour, and let it rise for another 40 minutes under a tea towel at room temperature.
Preheat the oven to 220 ° C.
Place the baking tray in the middle of the preheated oven and bake for 20 to 25 minutes.