Little white rolls made with yoghurt poolish
To make 200g of poolish:
Because the rolls are small, cut in half, they would make an excellent base for canapés. However, they were so delicious, they did not last long enough for that!
Xavier Barriga suggests that you use only 30g of dough per roll which would make them very small indeed. Also, he cuts the tops with a pair of scissors just before you put them in the oven. This looks very pretty but whenever I do that, my dough deflates!
You can sprinkle them with poppy seeds or toasted sesame seeds if you wish.
These are best consumed on the day that they are baked, so you may wish to reduce the quantity, or freeze any that are not to be eaten immediately. They will be fine to eat the next day, but they will have lost some of their delicious-ness.
This has been translated and slightly adapted from Xavier Barriga's book Pan (ISBN 8425343267)
Added by: JuliaBalbilla
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