Wednesday, August 4
Eloise is an olive NUT so I couldn't possibly make the cheese and bacon ones (Laura and Olivia's preference) without making some olive ones for my Eloise. But you could make plain cheese ones or pizza ones by using pizza sauce and a bit of ham, cheese, olives and pineapple.. you are only limited by your creativity and pantry contents!
Ingredients: (makes 8 large rolls, 10 medium ones or 12 small rolls)
1 tsp or 1 sachet dry yeast
400ml warm water
3tsp olive oil
1 tsp sea salt
3 cups plain flour
2 tsp caster sugar
1 egg, beaten for glaze
1/2 cup grated cheese
2 shortcut rashers bacon, finely diced
6 olives, sliced.
In a jug combine warm water and yeast. Leave it for about 10 minutes until it is frothy.
In a mixing bowl mix flour, caster sugar, and sea salt.
When yeast has frothed up, add olive oil and then add to flour, knead until it becomes an elastic dough. About 3 minutes with a dough-hook, 10 minutes if kneading by hand.
Place in a clean bowl, greased with canola oil, cover with cling film and leave somewhere warm for about 1.5 hours or until it has doubled in size.
Remove from the bowl when it has risen and punch the air out of it. Divide into the desired amounts 8, 10 or 12 lots. Roll into a ball and flatten out into discs.
Preheat oven to 180 degrees c
Place onto greased trays about 1 inch apart. Place in a warm spot for about 1/2 hour until it rises again.
Brush with some beaten egg and sprinkle on cheese, bacon and olives as desired.
Bake for 20-25 minutes until lightly golden on top.
Store in airtight container for up to 3 days or in the freezer for up to 2 months.
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