Posts Tagged ‘stuffed bread rolls’

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Here’s an easy way to use up all the bits and pieces leftover in the fridge.

Make a batch of your standard bread dough – I used sourdough, but you could just as easily make these with the yeasted bread recipe.  Knock up your dough and give it a first rise, then roll or push it out on an oiled bench to form a large rectangle.

Cover it with whatever you can find in the fridge – I used Pete’s chilli jam, a few slices of leftover sopressa, grated cheddar cheese and some of our marinated feta.

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Lightly press down the toppings, then with the help of your spatula, carefully roll the dough up, encasing the filling.

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Cut the dough into rolls – my  900g of white/rye sourdough made a dozen small rolls  – then place them on a parchment lined baking tray.  Cover and allow them to rise until puffy.  Preheat your oven to 240C (with fan).

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Once the rolls have had their second rise, lower the oven to 220C (with fan) and bake the rolls for 15 minutes.  Rotate the tray, lower the heat to 175C (with fan) and allow the rolls to bake for another 10 – 15 minutes until golden brown.  Watch that the toppings don’t burn too much, although sweet fillings, like the chilli jam, will always char a bit in the oven.

I keep stuffed rolls in the freezer for school lunches – the perfect thing for days when Big Boy has a 6.45am start!

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