10. Breakfast Rolls

This week I decided to go savoury and try something I’ve been meaning to try for a while, a Paul Hollywood recipe, breakfast rolls. So called because they’re bread rolls filled with elements of a typical English breakfast. It starts with a relatively typical bread dough – bring all the ingredients together to form a wet dough, kned for 10 minutes until you get a smooth dough and leave to rise for a few hours.

Wet dough

Wet dough

Smooth dough

Smooth dough

Whilst rising I cooked a pack of bacon and removed the rinds and sliced some button mushrooms. After the dough had risen I rolled it into a large rectangle.

Rolled out dough

Rolled out dough

I then topped with the prepared ingredients- tomato passata, bacon and mushrooms and rolled up as tightly as I could.

Dough with filling

Dough with filling

All rolled up

All rolled up

I then sliced it up as best I could – it was really hard to be neat with not the sharpest of knives and passata oozing out everywhere but I eventually got them on the baking trays. I left them to prove for 30 minutes and then brushed with an egg glaze.

Rolls pre oven

Rolls pre oven

Close up roll

Close up roll

They then went in a hot oven for 20 minutes until they looked like this…

Fresh out the oven

Fresh out the oven

IMG_1770

Mmmmmm! I thought they were really good. Cooked all the way through, with a good structure and no soggy bottoms! Aesthetically could maybe have been a bit more pleasing but not bad for a first attempt. I made them last night and at the time of writing I’ve already eaten four! They are especially good warm, the only slight criticism is that they were a bit salty. I took a load to work and they weren’t that popular but I think everyone in the office has too sweet a tooth. Next time I won’t bother – I’ll happily keep them all to myself!

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