i made these mini bread rolls yesterday.
so much fun. i love baking cakes and biscuits and everything else, but there’s something particularly enjoyable about making bread, especially yeasty bread like this.
i got the recipe from this (wonderful) book. the bread mix was nothing fancy, just flour, yeast, salt and water. i used plain flour because that’s all i had, though a mix of half plain, half wholemeal / spelt / etc. would be nice too. because i wanted to make both sweet and savoury rolls, i didn’t add any spices or anything, though you could.
i made about 40 of these rolls, varying from about 4cm – 6cm in size when cooked, and about 3cm – 5cm before.
but the fun part was the toppings.
the savoury toppings were: olives, the seasoned olive oil from the olive jar, crushed garlic, finely chopped shallots, rosemary and rock salt, dill goats cheese (yum), plus various combinations of these ingredients mixed together.
the sweet toppings included: strawberry jam, raisins (that i had soaked in water until plump), flaked almonds and brown sugar, frozen raspberries, poppy seeds with brown sugar, and – my absolute favourite – lavender with honey and poppy seeds.
they took less than 10 minutes to bake in a 220c oven (though i had to do them in about 5 different batches), and they can be partially cooked for 4 minutes or so then stored in the fridge for a day or so before another 5 minutes in the oven before serving.
i would definitely make these again; i think the savoury ones in particular would be good to have with beer on a picnic. and the sweet ones with cottage cheese made a nice breakfast this morning. though next time i’ll make them even smaller, and try to stuff the filling inside the dough a bit more. but, overall, i was pretty happy with these.
now; i’m off to put the rest of them in the freezer so that they don’t all get eaten in one go…