Mix the wet ingredients: in the bowl of a support mixer, beat hot water, olive oil and vinegar. Mixer suitable with the shovel attack.
Add dry ingredients: in a separate bowl, beat flour, salt, baking powder and sugar together. With the low -speed mixer, gradually add the dry ingredients to the wet mixture. Beat up to combine, about 1 minute. It increases the speed to the medium and beat for 5 minutes, stopping to scrape the paddle and the bowl. The dough will be very soft but should hold together.
Stoghe remains: cover the dough and let it rest for 20 minutes.
Rolls in the shape: spray a pan circled with kitchen spray. Sprinkle a work surface with flour heavily. Turn the dough, flour and patronily in a 9×6 -inch rectangle. Cut in 6 (3 inches) square. Place on the prepared pan. Cover and let it increase in a hot and free of pit (75 ° f/24 ° C) to swell, about 30 minutes.
Preheat the oven: positioning of the rack above at the top of the oven and preheat to 500 ° F (260 ° C).
Cook: Cook until lightly golden and the center records at least 210 ° F (99 ° C), 20–25 minutes. Leave to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve with herbal olive oil if you wish.
