Outdoor Cooking & Charcoal Oven Recipes / Bake

Bread roll with grilled chorizo, rocket and Spanish tortilla at the Charlie Oven retreat at Tresillian House

Cooked in the Charlie Charcoal Oven

Bread Rolls with Grilled Chorizo

Soft homemade bread rolls with grilled chorizo and rocket, all cooked in the Charlie Oven. We made these at our Tresillian retreat using Spanish chorizo, split in half and cooked over the charcoal so the edges caught and the excess fat could drip away. The rolls can be made with lard and dextrose for a richer, more savoury bread, or olive oil and honey for an easy alternative. Both work well. Serve everything warm and let people build their own rolls.

Tresillian HouseCharlie Oven Retreat, Cornwall
Bake
Prep25 minutes plus cold fermentation and proving
Cook18 minutes plus grilling
Serves9 rolls
DifficultyMedium
Oven temperature200°C (390°F)
RackBaking tray on the middle rack for the rolls, Argentine V Grill on the lower rack for the chorizo
CharcoalAbout half a football of good quality lumpwood charcoal

Charlie Oven — https://charlieoven.com/blogs/charcoal-recipes/bread-rolls-grilled-chorizo

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Ingredients

For the bread rolls

To serve

Method

Bread

  1. Mix the dough

    Add the flour, water, lard, salt, caster sugar, dried yeast and dextrose to the bowl of a stand mixer. Mix until everything is fully incorporated, then continue mixing until the dough is smooth, elastic and well developed. It should feel soft and supple rather than stiff.

  2. Cold ferment

    Cover the dough well and place it in the fridge for 24 hours. This cold fermentation is the bulk rise and develops flavour and structure without needing a separate room-temperature bulk fermentation.
    1440 min timer

  3. Divide, shape and prove

    Turn the cold dough onto a lightly floured work surface and divide into 9 equal pieces, approximately 107g each. Shape each piece into a smooth, tight ball, creating gentle tension across the surface so it holds its shape during proving. Lightly coat each roll in rice flour, place on a lined baking tray and cover. Leave to prove until noticeably expanded, soft and aerated. A gentle fingertip press should spring back slowly rather than immediately.
    45 min timer

Bake

  1. Prepare your Charlie Oven

    When the rolls are nearing the end of their final proof, light your Charlie Oven with lumpwood charcoal and bring it to a stable 200°C (390°F). Position a rack around the middle of the oven for baking.

Cook

  1. Bake the rolls

    Place the tray on the middle rack of the Charlie Oven and bake at a stable 200°C (390°F) for 16 to 18 minutes. The rolls should be well risen and deep golden brown, with colour underneath, and should sound hollow when tapped on the base. If they need a little more colour, bake for a further 2 to 3 minutes. Transfer to a wire rack to cool.
    18 min timer

  2. Grill the chorizo

    While the rolls are still warm, split the chorizos in half lengthways. Move a rack low in the Charlie, directly over the charcoal. We used our Argentine V-Grill so the rendered fat could run away from the chorizo. Grill cut-side down until well coloured and beginning to crisp around the edges, then turn briefly to finish the other side.

Serve

  1. Serve

    Split the warm rolls and add the grilled chorizo and rocket. Serve straight away while the bread is warm and the chorizo is hot from the grill.

Tips

Using the Argentine grill safely: keep the oven no hotter than 250°C (480°F). The fat in the tray starts to smoke at around 190°C (375°F) and can catch light at higher temperatures. Never take the fat tray out, or move the rack, while it's hot with fat in it. Wait until the grill and the fat have cooled down completely before you empty the tray.

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The cook

Tresillian House

Charlie Oven Retreat, Cornwall

Tresillian House is a beautiful country house in Cornwall and the home of our annual Charlie Oven retreat. With great food, warm hospitality and a stunning setting, it’s the perfect place to cook, connect and be inspired.

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Frequently asked questions

  • Can I make the bread roll dough the day before?

    Yes, it is designed that way. The dough goes in the fridge for 24 hours, which acts as the bulk rise and builds flavour and structure. Shape the cold dough into 9 rolls and prove them before baking.

  • What can I use instead of lard and dextrose?

    Use 32g olive oil in place of the lard. Swap both the 8g dextrose and 6g caster sugar for 14g honey. Both versions work well, and the lard version gives a slightly richer, more savoury roll.

  • How do I know the rolls are baked?

    Bake at a stable 200°C (390°F) for 16 to 18 minutes. They should be well risen, deep golden brown with colour underneath, and sound hollow when tapped on the base. Give them a further 2 to 3 minutes if needed.

  • How do I grill the chorizo in Charlie?

    Split the chorizos in half lengthways and grill them cut side down on a rack low over the charcoal. The Argentine V Grill lets the rendered fat run away. Turn briefly to finish, then serve in the warm rolls with rocket.