We have been lucky this year and had a whole two weeks together as a family over Christmas. It has gone really quick though and we haven’t done as much as we would have liked with our time together. My cold knocked me out of action for the first week, so a lot of film watching tucked up on the sofa went on and then this week the weather has been fairly miserable. We have managed a few days out. But I have tried to make a few special breakfasts, we have had pancakes, waffles, oatcakes and yesterday I filled these breakfast rolls with sausages and fried onions. Is there a better breakfast than that?
These rolls are easy to make and beat supermarket bread hands down.
500g strong white bread flour
2 tsp fine sea salt
7g fast action yeast
1 tsp sugar
150ml warm milk
150ml warm water
Place flour, yeast and sugar in a large bowl mix well, then add salt. Mix again. Add warm milk and water (I add just boiled water to the cold milk and this makes it hand hot, which is just about right). Using a claw action with one hand bring the dough together. It should be slightly sticky. Knead the dough on a lightly floured surface for ten minutes until soft and elastic. Alternatively if you have a free-standing mixer with a dough hook you can put all of the ingredients in and mix on a slow speed for about seven minutes.
Form the dough into a ball and place in a clean bowl. Cover with a large plastic bag (I use a bin bag) and leave to rise for about 1 ½ hours. It should double in size. Using your fingertips gently prod the air out of the dough, turn it onto the work surface and cut into six equal pieces. Shape each piece into a sausage shape and place onto a well floured baking tray, leaving plenty of room for it double in size again. Sprinkle each roll lightly with flour. Cover again with the plastic bag, making a tent shape to leave room for the rolls to rise and leave for about twenty minutes. After this time they should have risen to just under double their size.
Place the rolls onto a preheated baking sheet into a preheated oven at 200°c, gas mark 6, or directly onto the floor of the roasting oven of the Aga and bake for twenty minutes until golden brown (check after fifteen minutes and if necessary turn the oven down to 180°c, gas mark 4, or move them to the baking oven of the Aga to cook for the last five minutes). The rolls will sound hollow when tapped. Leave to cool on a wire rack.