These traditional rolls from Galicia are known as Panecillo Tetiña. From the ovens of a baker in Lugo, Galicia, these round rolls have a crisp crust and delicious sweet, light interior. Panecillo Tetiña rolls are made with the same recipe as our other breads, a style that has made Galician bread famous.
Panecillo Tetiña are easy to prepare; in just a few minutes, the wonderful aroma of freshly baked bread will fill your kitchen. Place the partially baked rolls in an oven preheated to 375 degrees, and bake for about 10 minutes until golden brown. Made with a light, yeasty dough, these have an airy interior full of holes surrounded by a thin, crisp crust. Perfect anytime of day, these rolls are small enough to serve as a roll with dinner but large enough to use for a small sandwich filled with Jamon Serrano and Manchego cheese.
We've also discovered that they're the perfect size roll for our favorite gourmet hamburgers. Another great use: slice them in half and put them in the toaster for a wonderful breakfast treat - we think they're better than a premium English muffin.
Those of you who have visited Santiago de Compostela will remember eating the extraordinary bread of Galicia. For years we've searched for a Galician bread to carry at La Tienda and we finally found it! We think this Galician bread stands up well against any we have tasted – and that is saying a lot.
The medieval pilgrimage city of Santiago de Compostela is inspiring in its spirituality and architecture, but is also memorable for its abundance of fresh seafood and vegetables native to the region. You can feast on sizzling platters of locally grown padrón peppers, bubbling cazuelas of Coquille San Jacques from freshly harvested scallops, and pulpo simmering in oil, garlic and smoked paprika. All of these extraordinary dishes are accompanied by bread that is legendary throughout Spain.