Better than the bakery

When there’s marking to be done, there’s procrastination to be done too 🙂  Today’s procrastination is brought to you by the letter B.

B is for bread rolls.

B is for breadmaker.

B is for beautiful.

Mmmm. So, I had lunch a little late today because I was so busy focusing on marking I didn’t think to procrastinate until it was nearly too late…

But my mind started to wander to delicious things to eat, and eventually settled on making some yummy bread rolly things.

So, I will share the recipe I used with you with this word of warning: these are incredibly moreish. You might make an utter pig of yourself without even noticing.  My children all spied them within 20 seconds of entering the house. My husband took a little longer as they were in storage by the time he arrived home – maybe two minutes.  Yes, these are delicous.

Annnyway, I have a breadmaker which I use almost exclusively for making dough for rolls or pizza bases of focaccia. The dough recipe I used today is my favourite one, and was given to me by my mother – traditionally this is what we used to make bread rolls by hand when we were growing up 🙂 But I’ve put it in the larger quantities I use for my large breadmaker pan. And because we are such bread piglets!

4 t yeast (I use Surebake yeast)

600g high grade flour

1.5 t salt

2t sugar

4 T milk powder

50g butter

450ml warm water

Place the ingredients in the given order into the breadmaker pan, put on dough setting, and then roll out into a long rectangle. 

I made them with basil pesto, ham and mozzarella by spreading about 2-3T pesto over the whole lot, keeping 2cm from long edges. Ham – only for half since DH is veg, and about 3/4 – 1 C cheese sprinkled over the rest. You don’t need heaps, they will just melt and stick to the tray if you do.

Cut into slices and put on oven tray to rise. I usually put them in an oven I put on 50 degrees and then turned off, for about 20 minutes, then take them out and heat oven to 210 degrees, and  put them in when the oven is ready, then cook for 10-12 minutes.

Now the difficult part: wait until they are cool enough to eat or you’ll regret it!

And, if you are planning to blog about it, make sure you keep everyone away until *after* you’ve taken pics!

Yes, I do believe they are better than you get from the bakery, even if it’s because you can afford to eat two… or three… or more…