Monday, April 1

Last minute bread rolls


Nothing like a bit of planning they say.  As a big advocate of meal planning I really don't love running without a meal plan but now my hubby is in charge of all things domestic (especially given I'm currently working away most of the time until end of June) he's pretty good on keeping things stocked for a number of different meals but I wanted to make something in particular, and being Easter weekend, not a lot of fresh bread around Easter Sunday and Easter Monday.

So I went about trying to find myself a quick bread recipe that I could adapt to rolls but then realised I could just make a beer bread for rolls.  Beer bread isn't dense like a door stop, but it is still fairly dense, so if you want something quick and light and crusty I'm yet to find that recipe but this one is great to use for hamburgers or warm bread rolls with cheese and ham on a cold day.

The beauty about this is there's no need to wait for a rise, there's not tons of kneading and you can have bread rolls on the table in less than an hour.  Great for hamburgers right?

It was also a great opportunity for Eloise and I to enjoy some quality time baking, she loves it and is becoming quite good at executing a lot of things by herself!

Ingredients:
2 cups plain flour
1 tb caster sugar
3 tsp baking powder
50g butter, cubed
200-300ml of beer (I used lager)

Method:
Pre-heat oven to 210 degrees c


 In a food processor add flour, sugar and baking flour.


Add butter and process until breadcrumb consistency.


Gradually add the beer whilst processing, just until the dough comes together.





Pour onto a floured surface, knead until smooth, only a minute or two.


Roll into a sausage shape, and divide into 5 for large-ish rolls or 6-8 for smaller ones.


Roll each division into a flat-ish roll and place onto greased or papered baking tray.

Make a few shallow slits in the top and brush with a little milk.


Bake for 15 minutes, then turn down the oven to 190 for another 10 minutes.

Cool for at least 10 minutes before cutting and serving.
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2 lovely comments:

Island Mama on April 1, 2013 at 10:03 PM said... [Reply to this amazing comment]

Oh, my! Where did that baby go? Your oldest frill is looking so grown up, so gorgeous... and like she could give you a run for your money in the kitchen if she so chose. :) Loving the rolls, they look fabulous. I'm getting into multigrain/seeded type rolls at the moment, any idea on how I may adapt them?

PS - Hilarious! The "prove you're not a bot" wants me to type keysain which reminds me of Khe Sahn... a song I sing with my cousins when we get together. Perfect for a family post, really!

Liss on April 1, 2013 at 10:07 PM said... [Reply to this amazing comment]

@Island Mama I know, she's grown a whole foot this past year!! You can add seeds to this no problem - try sesame seeds, flax, poppyseeds - I think the smaller the better given there's not a lot of time for the seeds to absorb the liquid if that makes sense...

My prove you're not a robot is borbon - which could be a reference to Jimmy Barnes..no?


 

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