MILK AND SARDINE BREAD ROLLS

Milk  bread rolls stuffed with sardines
These are delicious milk bread rolls stuffed with sardines. With just milk, sardine, starter... your dough is getting ready. this delicious bread rolls are a must try. I made them for myself but ended up taking just one because they immediately became high demand. I think I'm really  going to miss the Holidays and cooking with the kids, wish schools postponed resumption a bit for the big girls but not for my 4 year old. Mr four year can resume like yesterday and I
won't mind because I need a little kind of break from "Mummy come and see" Mummy I want to eat this or that" They all enjoyed the rolls.
This recipe yielded 16 sardine bread rolls.
Milk bread rolls stuffed with sardines
 Tasty rolls.

Bread Starter
The starter waiting to cool.

Dough ingredients
 Mixing all dry ingredients in a bowl.


Adding milk to the strter


Eggs and melted butter in the bread starter
Adding eggs and melted butter to the starter

Mixing before adding the dry ingredients

 Dry ingredients being added to the starter

Mixing manually with a wooden spatula

Dough is forned

Dough ball in a greased bowl

Covered with napkins and left to rise

After 90 minutes

Dividing into 16 balls


Stuffing bread with crushed sardines and closing up.

Milk Bread rolls with sardine inside
Baked bread rolls stuffed with sardines. I brushed again at this point and put back in the oven to brown even more.

Well baked milk and sardines bread rolls
 Satisfied and brought out finally.

Enjoy your milk and sardine bread rolls.

HOW TO BAKE MILK BREAD ROLLS STUFFED WITH SARDINES


FOR THE STARTER, I USED:
6 tablespoons water
6 tablespoons milk
4 tablespoons all purpose flour

FOR THE DOUGH, I USED:
5 cups flour
4 tablespoons dry milk
1/2 cup sugar
2 teaspoons salt
2 tablespoons instant yeast
1 cup whole milk
3 eggs
1/2 cup melted butter

DIRECTION:
  1. To make the starter, combine all the starter ingredients in a cooking pot, whisk  until there are no more lumps.
  2. Place on the burner and continue to whisk in low heat until it thickens and a line appears on the bottom, you can see the bottom of the pot. Set aside to cool.
  3. To make your dough, you combine the now cool (room temperature) starter you just made with the remaining dough ingredients. Mix and knead with a mixer, bread machine, your hands, wooden spoon Etc. I used a wooden spatula to mix until dough is formed, then continued kneading with my hand till the dough turns elastic. NB. While mixing and kneading, you may need to be sprinkling flour from time to time to help.
  4.  Place the round dough in a greased bowl, cover and leave to rest for 90 minutes before gently deflating the now risen dough.
  5. On a floured work surface, divide into 16 balls.
  6. Make a hole in the middle of each and place crushed sardines (1 teaspoon each) in there, then close up and shape back into a ball. Do that for all 16 rolls.
  7.  Place in your baking pan, cover and leave to rise again for about 50 minutes to 1 hour.
  8. Preheat the oven, brush the rolls with egg and milk mixture (I used 1 large egg whisked and mixed with 1 tablespoon water). 
  9. Bake the rolls for 30 minutes or till they brown on top, remove from the hot oven and leave to cool outside for 10 minutes.
    1.  Remove from baking pan, place them on a rack to cool completely, then enjoy.




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