Had the other half of the cous cous salad that I made on Wednesday 20 December and a cloverleaf roll.
Had some cream which was on its last date and so decided to try using it up in some bread dough. As the dough turned out very fine textured, I decided to make bread rolls with it instead of a loaf.
Theses were delicious!
Cream Cloverleaf Rolls
5g dried yeast
4 fluid ounces water
30g unrefined golden sugar
1 large, free range organic egg 85 ml single cream
400g extra strong white bread flour
Mix the sugar and water together and sprinkle to yeast on top. Leave it to "bloom" for 10-15 minutes.
When the yeast has bloomed, add the egg, cream and 1/2 the flour. Beat well and leave the sponge to rise in a warm place until doubled in bulk.
Stir down the sponge and add the rest of the flour. Knead well for about 10 minutes, or until smooth and elastic. Leave to rise again.
When doubled, punch down and knead again. Divide into 12 equal portion. Divide each portion into three pieces and roll each piece into a ball. Drop three balls into each cup of a standard muffin tin.
Allow to rise for a final time until the dough fills the cups, then bake for about 15 minutes in a hot oven, Gas Mark 6.
Makes 12 rolls
Nutrition Data per roll
Calories (kcal) 148.1
Carbohydrate (g) 25.8
Protein (g) 5.6
Fat (g) 2.5
Fibre (g) 1.1
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