Cuttlefish Ink Rolls

What a beautiful, natural colored bun, that tastes absolutely delicious and looks stunning.

Makes About: 8-12 rolls

Takes About: 2 hours

Difficulty: 1 out of 5

Prep:

Place a piece of parchment paper on a large cookie sheet.

Ingredients:

500 grams bread flour

10 grams fresh yeast

10 grabs sea salt

20 milliliters olive oil

12 grams cuttlefish ink

300 milliliters water - between 105 degrees F and 110 degrees F

2 tablespoon sesame seeds

Instructions:

- Step 1 - Mix the Dry Ingredients

In a large bowl, mix together the 500 grams of flour, 10 grams of fresh yeast, and the 10 grams of salt until well mixed.

- Step 2 - Make Cuttlefish Mixture

In a small bowl, mix together the 20 milliliters of olive oil and the 12 grams of cuttlefish ink until is creates a black paste.

- Step 3 - Knead the Dough

Add the cuttlefish ink paste that was just made and the 300 milliliters of water to the flour and mix until it starts to come together.

Make sure the water is between 105 degree and 110 degrees F to not kill the yeast.

Once it starts to stick together, place the dough onto a floured surface and knead until the dough is no longer sticky and creates a smooth ball.

- Step 4 - Let the Dough Rest

Once the dough has been formed, place it in an oiled bowl and cover with a tea towel for an hour or until doubled in size.

- Step 5 - Cut the Rolls

Once the dough has doubled in size, press the air out of the dough and place it on a floured surface.

Form the dough into a thick log and cut it into 8-12 pieces.

- Step 6 - Form the Rolls

Pinch the bottom of the rolls to make the seam only along the bottom.

When the roll is turned over, there should be no seams visible.

- Step 7 - Let Rise

Place the rolls on a baking sheet, about 2 inches apart, and cover with a tea towel for 30 minutes.

While the rolls are rising, preheat the oven to 450 degrees F.

- Step 8 - Add Sesame Seeds and Bake

Brush a little water onto each roll and sprinkle the sesame seeds onto the rolls.

Once covered in sesame seeds, take a sharp knife and cut 2 slits into the top of each roll. Not deep, but just a small slit.

- Step 9 - Bake

Bake the rolls in the preheated oven for about 10-15 minutes.

The rolls are hard to tell if they are baked all the way through, but by knocking on the bottom of the rolls, if they sound hollow, they are more likely to be baked all the way through.

- Step 10 - Enjoy!

Once the rolls are completed, they are perfect as a dinner roll or a snack.

Recipe adapted from The Little Loaf's "Squid Ink & Sesame Baguettes".