Bollo de hornasso [Gibraltar] from The Book of Buns: Over 50 Brilliant Bakes from Around the World (page 117) by Jane Mason
- plain flour
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instant yeast
Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia)
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