Serves: Makes ~24 rolls
Preparation and cooking time: ~2.5 hours
Hi folks, I hope this day sees you well. I’d originally planned to post a slightly different version of these but after looking at the photos I decided that I had to make them again. The ones I originally made were stuffed with paneer and spring onions and while these were fun to make, and perfectly “fine” to eat, I found them a bit lacking. A good first attempt – an experiment into flavours – but I wanted something with a bit more punch so I opted to re-do them and stuff them with chorizo, sun-dried tomato, and goat cheese. I’m very satisfied with the result – this, people, is what I call “good eatin'”, plus it gave me a chance to do a video for them as well.
It’s always fun to give these to people. You tell them it’s a chorizo and goat cheese bread roll, and they expect something where the filling is distributed evenly amongst the dough. They tear it open to discover this great trove of stuffing inside – it always brings a smile to peoples’ faces!
I didn’t include the name of the stuffing in the title because let’s face it – you can put whatever you want into these things. Heck, you could even stuff them with peanut butter, marshmallows and chocolate if you really wanted. Find something which works for you – just bear in mind my initial attempt of paneer and spring onion. The flavour was quite flat so you really need something to lift it up a bit.
Aside from my baking adventures it’s “all quiet on the Western Front” around here. I’ve been making some new things which I can’t wait to share with you in upcoming posts – one of which especially. I used an ingredient I’ve never cooked with before to make a famous dish steeped in history – all will be revealed in time! William’s had a bit of a cold, though he’s now better, which meant a couple of nights without much sleep (fortunately it was over a weekend) and I still haven’t got around to transferring my site to its new host. Believe me, with caring for a child, cleaning up, cooking, blogging, and working – even when you have a wife to share the duties with – there’s isn’t a great deal of time for much else. You don’t truly realise until you have a little ankle-biter but it really fills you respect for single parents. I can’t even begin to fathom how hard it must be for them. All the work which is done by both parents they take on by themselves… crazy hard-work!
Anyway folks – I’ll be back in a few days with something new. Until then, have a good end of the week!
Stuffed Bread Rolls
[learn_more caption=”Video Recipe” state=”open”]
For the bread
- 1kg plain flour
- 2.5tbsps dried yeast
- 2tbsps caster sugar
- 3tsps salt
- 600ml warm water
- 2tbsps Olive Oil
For the filling
- A length of chorizo sausage – about 15cm long
- ~150g Goat Cheese
- A handful of sun-dried tomatoes
- Start off by making the dough – pour the yeast into a bowl with the sugar and add in ~200ml of the warm water. Stir well with a fork and set aside for 15 minutes to activate. Meanwhile, mix together the flour and salt in a large bowl and once the yeast has started rising and foaming on top pour into a well in the centre of the flour. Pour in the rest of the warm water and mix well. Turn the dough out onto a floured surface and knead for 15 minutes before placing the ball of dough into a bowl with the olive oil in the bottom. Turn the dough to coat in the oil, cover with a clean cloth and set aside to prove for 1 hour.
- While the dough is proving, remove the casing from the chorizo sausage, if necessary, and then finely chop the sausage, sun-dried tomatoes and goat cheese and mix together in a bowl.
- Once the dough has doubled in size, punch down and turn out onto a surface. Cut the dough into 24 evenly-sized pieces and then take each one and knead gently between your hands. Flatten out to a disc and place a good spoonful of the filling into the centre. Bring the edges together and pinch shut before forming the dough into a neat ball again. Place join-side down onto a baking sheet and repeat for the rest of the dough.
- Cover the trays of dough with a cloth and allow to rise for 45 minutes, and meanwhile, preheat your oven to 230 degrees Celsius.
- Once the dough has risen again, place into the preheated oven and bake for about 15 minutes, until starting to turn golden brown on top. Remove from the oven and allow to cool before enjoying!