Yoghurt Bread Rolls

Yoghurt Rolls - bacon 2

I had a lot of natural yoghurt left after my pitta breads (I can only seem to find it in giant pots) and I had bread rolls to make for LSH’s lunches. Whilst I’ve used milk in bread recipes I’ve never used yoghurt. Given the amount I had to use up I thought I’d see what difference it makes. The results were lovely and moist rolls with a bit more depth to their taste – not tangy exactly but definitely something different. I’ve made this a couple of times since with the latest version in loaf form. LSH had complained that the last one was a bit on the dry side but this version was described as one of the best breads he’d had! Not a bad result and enough to add yoghurt to our regular shopping list. So here is the recipe so you can try it yourself.
Yoghurt Rolls - post bake

You need: 420g strong white flour;
80g stoneground wholemeal flour;
100g natural yoghurt;
250g cold water;
1 tsp salt; and
1 tsp easy bake yeast.

Mix the dry ingredients in a bowl. Mix together the yoghurt and water and then add them to the bowl.

Bring together all the ingredients into a rough dough and then knead for about 10mins.

Cover and leave to rise for about one and a half hours when it should have doubled in size.

Tip out onto a lightly floured work surface and divide into 5. Shape each roll into a round and pop onto trays to proof. Leave for about 40min or whenever the dough comes back slowly when prodded.

Wash each roll with water and sprinkle sesame seeds over the top (or whatever you have to hand).

Yoghurt Rolls - before bake

Bake at 200C for about 30-35 minutes when the rolls should be well risen and golden. Eat. Simple straight forward baking but a definite improvement on the standard white roll. Yoghurt Rolls - post bake 1

And here’s the crumb shot…..

Yoghurt Rolls - crumb

Red Onion Rolls

Red onion rolls - rolls

We’ve actually managed to grow some decent sized red onions this year for once – the first time for a few years. It’s frustrating as I love red onions and they are supposed to be easy to grow, but each year I end up with onions that are only a little larger than the sets I planted many months before. Not good… This year was their last chance. Whilst my garlic crop has done well I have only a handful of onions to show for my troubles and given how easy they are to buy I’ve decided that enough is enough. Next year I’ll give the area over to strawberries instead and hope for better luck.

Red onion rolls - roux
In celebration of my meagre harvest I decided to make red onion bread. This is another Dan Lepard recipe from Short and Sweet and it starts with the creation of a red onion roux. The onions are sweated in lots of butter until soft and flour is added to create a thick roux. Finally a good splash of red vinegar is used to help retain their colour. You can’t taste it at all in the finished bread so don’t be tempted to miss it out.

Red onion rolls - post rise

I forgot to add the olives until after the roux had cooled but that didn’t seem to matter. And I added black olives rather than green as that was what I had in the fridge. I found the mixture hard to knead. It is the wettest dough I’ve dealt with in a while, nearly as bad as ciabatta, and it took a lot of will power not to add extra flour. Eventually it came together and after about an hour it had risen considerably to form something that looked worryingly like spotted dick.

Red onion rolls - pre proof
Having found the kneading bad, it didn’t get any better with the shaping. As with the semolina buns I made earlier, these were rolled and then cut into rectangles. But it had lost none of its super stickiness and despite a generous coating of semolina, I had a devil of a job trying to get the dough to separate at all, let alone neatly. As you can see from these photos I ended up with a few odd shapes!

Red onion rolls - rolls 1

They continued to rise well and by the time I popped them into the oven, they were considerably larger. By the time they came out of the oven, they were plump and golden with a texture not unlike ciabatta which is not surprising given how wet the dough was.

These are definitely bread rolls to eat warm from the oven with a delicious smell and flavour. I thought that they were much nicer warm so if you have to keep them longer I recommend popping them back into a warm oven for about 15 mins to crisp up again. But no matter how tasty they were, it’s still not enough to motivate me to attempt growing onions again. Next time I make this it will be onions from the local shop…

Soft Slider Buns

Soft slider buns

Another bun recipe and with it my Dan Lepard “bread roll trilogy” comes to an end. After the soft floury baps and the semolina buns I am now on the soft slider rolls that I planned to bake a few weeks ago until thwarted by the lack of custard powder.

The process starts with an unsweetened custard made with the custard power and milk with only 2 tsp of sugar. This is then left to cool and mixed with the flour, salt and yeast. The custard roux was straight forward enough but it did end up a very scary yellow. It also seemed very thick (I suspect that there is a reason my custard is usually of the ready mixed variety). Tasting it was a bit strange – you expect it to be sweet and absence of this meant it tasted like cornflour rather than custard. In his recipe Dan Lepard does say you can substitute this for the custard powder and after tasting it I can see why.

custard roux

Adding the flour to it made for a very dry dough and it was hard work to knead. It is supposed to be a firm dough so I stuck with it and resisted the temptation to add any extra water. I then left it to rise and shaped into 5 decent sized buns.

After proving they got a coat of milk and I scattered white sesame seeds on the top. The final buns were nice but compared with the other bun recipes, I felt they were too dry and firm. I preferred the texture of the semolina buns to these. The original recipe is for smaller buns and maybe they work better in this form. I think that larger buns need to be softer so I probably won’t do this one again. I just need to make a lot of rhubarb crumble to use up that custard powder…

Soft slider buns

Saturday Night Sandwich (and Monday night pizza)

Pulled pork sandwich
I’ve developed a bit of a pulled pork obsession recently. In my mind was a generous pile of shredded porkiness, sandwiched within a homemade bread roll and covered in a tasty barbecue sauce. So it was just a case of tracking down the right recipes. And this is what I came up with…..

Firstly the pork – The Guardian had a “perfect” pulled pork recipe which looked to be a good option. I rubbed a shoulder of pork with a mix of salt, smoked paprika, sugar and a bit of Old Bay seasoning. I then roasted it at a high temperature for about 30 mins before adding some liquid smoke (a new one on me but thankfully Amazon came up with the goods – any suggestions on what else to use hickory liquid smoke for will be gratefully received!). I then turned it down and left it for about 7 hours until it fell apart.

Pulled pork

Then it was the bun. Zeb Bakes recently had a flavoured loaf using Dan Lepard’s semolina bun recipe which looked like it would hit the mark.

Semolina buns

This was pretty straightforward to make and the addition of wet semolina had an interesting effect on the texture, giving it a chewy open crumb.

So many thanks to Zeb Bakes for the idea of using this. It will definitely be baked again!

Finally there was the sauce and again I have a fellow blogger to thank for this one. Main St. Cuisine had this fantiastic looking recipe for orange scented BBQ sauce and after making it I can heartily recommend it. LSH has already said that it’s one of his favourites….

The pulled pork has done well over three days. A bit salty on the first day (the recipe says to leave it for 24hrs before using- which obviously I didn’t). The next day we had the sandwiches again when out walking and they tasted much better.

The final portion was made into pizza with peppers, red onion and lots of garlic butter. A fitting end to a very tasty joint of meat.