Bread Rolls (Hardough – Jamaican)

Going on a trip to see some good friends and decided to take some rolls so that we could break bread with them. This is a recipe from the internet which is very simple.

• 500g Bread flour
• 14g dried yeast (2 sachets)
• 4 Tblsp sugar
• 1 Tblsp salt
• 30g Butter/marg (melted & cooled)
• 20ml veg oil
• Water to bind (300ml approx)

I like to get the yeast going by dissolving the sugar in the water then add the yeast. I then put the flour, salt, and oil into my mixer and then pour in the yeasty broth. Mix for about 10 minutes until you have a moist/sticky dough. I add more flour if needed, but not too much as it needs to be moist.

Then it is important to oil the dough ball before leaving it to rise in a warm spot for about an hour (double in size). Then shape to your preferred style. We went for 6 regular and 6 Kaiser rolls. Leave to rise again for about an hour (double sized) Bake at 200 deg C for 15-20 mins until golden and hollow to tap Serve with friends. Nom nom…

Christmas Chelsea Buns

Paul Hollywood (Great British Bake Off) shared this recipe leading up to Christmas and it looked so tasty I had to give it a go. The combination of sweet enriched bread combined with the deep and aromatic savoury flavours of Christmas promised to deliver on many levels.

The dough itself is relatively easy to make and can handle (if not require) extra flour to get the required smooth consistency that you need. 10 minutes kneading by hand or dough hook should be long enough to develop the gluten. You should be aiming for a soft, tacky and elastic dough. Another tip is to make sure that all ingredients are at room temp. NB. I used more ingredients than in the recipe because I knew I had to feed more. (I just added half again, i.e. 750g flour etc.)

Makes 6 (approx.)

• 500g bread flour
• 14g dried yeast
• 10g salt
• 2 eggs
• 50g sugar
• 150ml warm milk
• 90ml warm water

• 270g cranberry sauce
• 200g stuffing – chopped
• 300g turkey – shredded
• 2 tblsp bread sauce (optional)

Stir sugar yeast milk and water in a jug and allow to sit for a few minutes to start the yeast off. Put flour and salt into large mixing bowl and add yeast mixture and blend together. Tip out and knead on a floured surface or in a mixing bowl with a dough hook for at least 10 mins until smooth – you will probably have to add more flour as you go along to reduce stickiness.

This is a rich dough so will be naturally moist and tacky so don’t panic if it sticks to your fingers a little. Cover and leave it to rise till doubled, which can take up to 2 hours.

Once doubled tip the dough out onto a well floured surface and gently work into a rectangular shape, first with you hands and then with a rolling pin. Roll it to about 3/4 cm thick and then tack down the edge closest to you – see below.

Now spread on your toppings (room temp please) starting with the sauces then the stuffing and finally the turkey. See below

Now roll it up starting at the edge away from you. The trick is to work your way along the roll lifting and lightly tugging/stretching the dough as you go. Then trim the ends off and cut 2 inch rounds from the roll and put into a well buttered non stick deep dish.

Cover and leave to rise in a warm place for about an hour until there are no visible gaps between the rounds and they look puffed up.

Bake in the middle of the oven for 20 mins at 180 deg C (fan oven) until golden brown. If you can check the bottom to make sure it is cooked all the better – they can be taken out and examined on a cooling rack if you need to.

I served mine alongside some soup that I made from the turkey bones making full use of the leftovers. I still have a load of turkey meat to use tomorrow so I might make a pie or curry or perhaps a risotto…