HAZELNUT & MILK BREAD ROLLS WITH SARDINE FILLING

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I found this delicious recipe on the blog (https://www.wivestownhallconnection.com/2018/09/milk-and-sardine-bread-rolls.html). The recipe makes between 16-18 bread rolls depending on how you divide them.  I had a couple of ingredients laying around and some unavailable, so I decided to amp it up a bit and see how it’d taste, and it came out pretty good. At that, I decided to share (with pictures *smirk), I hope you enjoy.


Tastes better than it looks, it's  just a shitty picture😉



INGREDIENTS

For the Starter
6 Tbsp of water
6 Tbsp of milk
4 Tbsp of flour

For the Dough
Dry Ingredients
5 cups flour
½ cup sugar
2 tsp salt
2 Tbsp Yeast
*2 tsp vanilla sugar
*½ cup hazelnut powder

Wet Ingredients
1 cup milk
3 eggs
½ cup butter

For the Filling
*Sardine (you can substitute for whatever kind of fish you’d prefer)
Salt
Pepper (black or paprika)
Herbs (whichever you like)

For the Egg Wash
1 egg
1 Tbsp milk

*you can choose to eliminate or substitute these ingredients


DIRECTIONS
1)Bring out all your ingredients and set them on a clean surface.
It helps to do this first, so you don’t keep looking for things and opening cupboards with flour soiled hands. Also, it is easier for you.

2)Begin with the Starter, put in the flour in a pot and stir in the water till it is thoroughly mixed up. Then, add in the milk and mix until it is smooth. We don’t want lumps here. 


3) Place the pot with the Starter on a low heat and continue to mix till it thickens up. Keep mixing so that it doesn’t form lumps.

4) After it thickens, set it aside to cool down and begin mixing the Dough.


5) In a large bowl, put in the already cool Starter and add all the dry ingredients for the Dough. Mix all together with a spatula/wooden spoon or use your clean hands. Emphasis on the clean 😊


6) After that, pour in all the wet ingredients, the milk, melted butter, and eggs. This is where the dough gets sticky, it’s okay, it’s supposed to be like that.


7) Remember the clean surface you prepared earlier on, dust some flour over it and pour out the Dough on it.

8) Now is the time for all the manpower, knead the Dough together till all the ingredients are thoroughly combined and it becomes elastic.
If the Dough gets too sticky and starts to stick to the surface, sprinkle some flour underneath it and knead away.

9)When you are done, ball up the Dough and place it in a greased up bowl.

10) Cover the bowl with a kitchen towel and set it aside to rise for 90 minutes.


11) Now is the time to make the Filling. Pour out the sardine into a plate, mash it up and spice as you like.

12) After 90 minutes, gently deflate the Dough and divide into 16-18 smaller pieces

13) Prep your oven tray/rack and oil it up

14) Flatten one of the smaller pieces either with a rolling pin or palm it in your hand




15) Put a tsp of the filling at the centre and pinch the edges till it forms a ball. Twist it close and lay it on the rack with the pinched side down. Do this for all the pieces and set them aside for another 50 minutes. 

16) Pre-heat the oven at 350F/ 180C and egg wash the rolls for some added colour and shine

17) Put the rolls in the oven for 20 minutes.  After they are done, let them cool down a bit and dig in 😊
For mine, I left it for almost 30 minutes but it came out more golden than I wanted🙃.


I made this before like I said, and I made Beatrice (yes, I named her)

This time meet… Linda





I usually have 2 with some tea for breakfast. 
If you do try it, let me know how it goes or what you changed 😃



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