PETITS PAINS SENEGALAIS
SENEGAL
Senegal was a French colony until the country gained its independence in 1960, but one relic left over from the French occupation is their predilection for crusty bread, be it their own version of the French baguette, which they call tapalapa and make with a mixture of different flours, or these gorgeous rolls, which are pretty straightforward and very simple to make.
MAKES 8 INDIVIDUAL BREADS
Just over 4 cups (500 g) unbleached all-purpose flour, plus more for kneading and shaping
1 packet (7g/2¼ teaspoons) instant (fast-acting) yeast
1 teaspoon fine sea salt
¼ cup (60 ml) extra-virgin olive oil
1. Mix the flour, yeast, and salt in a large bowl and make a well in the center. Add the oil to the well and, with the tips of your fingers, rub the oil into the flour. Gradually add 1⅓ cups (325 ml) warm water, bringing in the flour as you go along. Knead until you have a rough, rather sticky ball of dough.
2. Transfer the dough to a lightly floured work surface. Sprinkle a little flour on the dough and knead for 3 minutes. Shape into a ball, invert the bowl over the dough, and let rest for 15 minutes. Knead for 3 more minutes, or until the dough is smooth and elastic and rather soft. Shape the dough into a ball and place in an oiled bowl, turning it to coat all over with oil. Cover with plastic wrap and let rise in a warm, draft-free place for 1 hour, or until more or less doubled in size.
3. Transfer the dough to your work surface. Divide into 8 equal portions, each weighing about 3½ ounces (100 g). Roll each portion of dough into a ball. Cover with a very damp kitchen towel and let rest for 45 minutes.
4. Preheat the oven to 450°F (230°C).
5. Roll one ball of dough into a log about 18 inches (45 cm) long and ¾ inch (2 cm) thick. Coil the log into a spiral and transfer to a nonstick baking sheet (or a regular baking sheet lined with parchment paper or a silicone baking mat). Make the other rolls the same way.
6. Bake for 20 to 25 minutes, or until golden brown. Let cool on a wire rack. Serve as is or reheated.