It is a couple of days before the celebrations, and you don’t know what to bake?! These last-minute savoury tear & share rolls will be the perfect solution.
The ingredients should be readily available even in the corner shop. We are not doing anything fancy here. Simple, cheap, and accessible is the name of the game.
If you have ever made cinnamon rolls, then this recipe will be quite familiar to you. It is the same process, but with a different filling and a not so sweet dough. Instead of sweetness I decided to add some fresh rosemary to it.
Of course, you can elaborate and fill them up with whatever you fancy.
The recipe makes 16 decently large rolls which will easily be enough for 4 – 6 people.
Use the largest baking tray you have, to give the rolls enough space.
Watch the video down below for detailed instructions.
Ingredients
For the dough –
500g (1.1lb) strong white bread flour
50g (1.75oz) soft butter
30g (1oz) sugar
10g (0.35oz) salt
8g (0.28oz) instant dry yeast or 9.6g (0.33oz) active dry yeast or 24g (0.85oz) fresh yeast
2g (0.07oz) fresh rosemary, finely chopped
285g (10oz) cold milk*
*To learn more about dough temperature control click here.
For the filling –
14 slices of ham
7 slices of turkey
18 cheese squares
Frenchie’s mustard
Soft butter for brushing the roll
1 egg for glazing before baking
Method
- In a large bowl combine the milk, yeast, salt, sugar, and rosemary. Mix well to dissolve the salt and sugar. Add the butter and the flour. Mix to a dough.
- Tip the dough out on your table and knead it for 7 minutes. *Desired dough temperature 26C (79F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.
- Cover and ferment for 3 hours or until doubled in size.
- Roll the dough out to a large rectangle 60cm (2ft) wide. Spread with mustard and layer with cheese, ham, and turkey. Roll the dough up and seal it.
- Cut the roll into 16 equal pieces and lay them on a non-stick paper lined tray.
- Cover and ferment for 1.5 – 2 hours. *During the final hour of fermentation preheat your oven to 170C (340F) fan on.
- Brush the rolls with egg and sprinkle them with some seeds (optional).
- Bake for 40 minutes turning the tray halfway through the bake to get a nice and even crust.
- Leave to cool down and enjoy with some cranberry sauce!
Check out some more Breads of Christmas while you’re enjoying your rolls.
Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.
Your oven may be different too, so your baking time may vary.
Watch the video here
