Bread Rolls with Grilled Chorizo

Method

Set-up

1. Set up your Charlie Oven

   Light your Charlie Oven with lumpwood charcoal and bring it to 200–220°C. Position a rack around the middle of the oven for baking the rolls. You can move a rack lower, directly above the charcoal, when you are ready to grill the chorizo.

Bread

1. Make the dough

   Put the flour, yeast and salt into a large mixing bowl, keeping the yeast and salt separate initially. Add the dextrose or honey. If using dripping, melt it gently and allow it to cool slightly before adding. If using olive oil, add it directly. Pour in 300ml of the lukewarm water and mix to a soft dough, adding a little more water if needed. The dough should be soft and slightly tacky rather than dry.

2. Knead and prove

   Knead on a lightly floured surface for 8–10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 6–8 minutes. Put the dough into a lightly oiled bowl, cover and leave somewhere warm until doubled in size, usually 1–1½ hours.
   90 min

3. Shape the rolls

   Turn the risen dough onto your work surface and gently knock out the air. Divide into 10–12 equal pieces and shape each into a smooth ball. Place on a baking tray with a little space between each roll. Cover and prove for another 30–45 minutes, until noticeably puffed and light to the touch.
   45 min

Cook

1. Bake the rolls

   Place the tray on the middle rack of the Charlie Oven. Bake at 200–220°C for 15–20 minutes, until well risen and golden. They should sound hollow when tapped underneath. Remove and cool slightly on a wire rack.
   20 min

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.