Bread Rolls

Well the bread making is on hold, coz my stand mixer has collapsed, it was spewing oil out of the gearing and into my dough, so it’s started its journey back to Geordie Land. It left me on Tuesday last week and by Wednesday evening had got 13 miles. According to the online tracking, it’s taken up residence there ever since. I spoke to the helpline today, and they were somewhat perplexed “It should have gone on by now, we’ll have to make sure it’s not hiding in a corner somewhere” I know the South-West is paradise an no-one ever wants to leave, but this is a bit OTT.

Anyway at the moment I can’t stand for long as I have knee trouble, well a torn cartilage to be precise, waiting for surgery, standing for more than about 5 minutes makes it very sore and kneading dough is out of the question just now.

So here's one that I made earlier.

Cheese and Onion rolls.

Make up a dough with 500 g of Strong white flour, 350ml water, 10g each of yeast and salt and 75g of chopped onion fried until soft.

Allow to prove for 90 mins then stretch into a sheet about 12 inches long by 6 inches wide. Excuse mixed units, but it’s a sign of tortured genius (or a nutter) Spread about 200g of grated strong cheddar over he dough sheet and roll it up like a Swiss roll. Cut into inch thick pieces and place on an oiled baking sheet, leaving room for expansion

                                    Cover with a cloth and leave to rise for about 45 minutes.

Spray the tops with olive oil and bake at 220 degrees C for about 15 minutes until golden top and bottom; you may need to check after 10 mins depending on your oven.

When they look like this let them cool (If you can) and enjoy. I used to sell these at work, one of my customers Frank, brought a dozen and collected them at the start of a night shift. He took them home in the morning, left them in the Kitchen and went to sleep. When he got up, there was one left! Speaks volumes. Very nice with soup, or filled with ham and mustard.

And the thing is, you can substitute lots of things for the onions, try mushrooms, or peppers, or sundried tomatoes or a mixture of all of the above, I’m going to experiment with cooked potato and curry powder/chutney, or dried chilli, watch this space.