2 1/2 cups of milk
1 cup of olive oil
1/2 cup of sugar
1 cup (about) of salt
1 kg of wheat flour
4 tablets of fresh biological yeast
2 eggs
For brushing
Butter
To sprinkle
Parmesan cheese, grated to taste
Accessories
2 large baking sheets, greased with olive oil and dusted with flour
2 1/2 cups of milk
1 cup of olive oil
1/2 cup of sugar
1 cup (about) of salt
1 kg of wheat flour
4 tablets of fresh biological yeast
2 eggs
For brushing
Butter
To sprinkle
Parmesan cheese, grated to taste
Accessories
2 large baking sheets, greased with olive oil and dusted with flour
1
In a bowl, mix the sugar, yeast, and 1 cup of milk
Let it rest for 20 minutes or until it grows
Add the eggs, remaining milk, salt, olive oil, and flour
Mix well
2
Mix with a wooden spoon until a smooth dough forms
Let it rest for 25 minutes or until it doubles in volume
Grease the tops with butter
Let it rest for another 20 minutes
Preheat the oven to high heat
3
Squeeze out small balls of dough onto the baking sheets, leaving about 3 cm between each one
Let them rise for 20 minutes and then bake for 9 minutes or until lightly golden
Before serving, brush with butter and sprinkle with Parmesan cheese.
