We’ve been hitting the credit cards at no 41 in recent weeks. Dinner at Browns for J’s birthday, a week at home in Ireland with a pharmacy conference thrown in, a surprise birthday party in Edinburgh. Add a weekend and a bank holiday at work and perhaps I shouldn’t feel so guilty that food has mostly been from the freezer, or cheap and cheerful. It does mean there hasn’t been much to share though – there’s surely only so many risotto recipes one food blog can accommodate.
Although we’re still on rations I needed to experiment this weekend – its been too long!
To keep it simple, I turned to The Ultimate Bread Machine Cookbook. Many years ago J had a bread machine and while it went the way of all under used kitchen gadgets, the book has remained as a source of inspiration for all things bread.
These rolls are a different way of using up leftovers and according to the bread lover at no 41 I can make them again. We ate them warm from the oven, but I have a couple in the fridge to taste later – I’m contemplating making them in an evening to take to work for lunch the next day.
- 140ml/5 fl oz milk
- 1tsp dried yeast
- ½ tsp sugar
- 1 tbsp oil
- 225g/8oz strong white bread flour
- ½ tsp salt
- ~ 200g leftovers - we had soy glazed chicken, and ginger beef
- 1 egg, beaten
- sesame seeds
- Gently warm the milk in the microwave - it needs to be tepid - and add the sugar and the yeast. Stir and leave until the yeast froths a bit, about 5 mins. Add the oil.
- Mix the salt and flour in a big bowl. Add the liquid ingredients, mixing together.
- Knead - I use the dough hook in my KitchenAid, you may be more authentic and knead by hand - either way, the dough needs to be smooth and stretchy.
- Cover and leave to rest in a warm place for an hour or so until its about doubled in size.
- Punch down gently and divide into eight even pieces.
- Roll out each piece of dough into a circle about 5 inches in diameter. Place a couple of teaspoons of leftovers in the middle.
- Brush a little beaten egg around the edge of each circle and bring the sides together to form a little parcel (this is when you'll know if you've put too much filling in).
- Seal and place on a baking tray seam side down.
- Cover and return to the warm place for 30 minutes (again, the dough should double in size but this second rise is never that successful at no 41, as you can tell by the slightly flat rolls in my picture).
- Pre-heat your oven to 190 degrees C
- Brush the top of the rolls with beaten egg and sprinkle over the sesame seeds.
- Bake in the oven for 16 to 20 minutes (ours were flatter and needed only 16 mins).
- Cool a little bit on a wire rack and eat while still warm.