Mushroom , bacon and mozzarella bread rolls
As I grow older *sigh* I pretty much hate summer .....
Summer here is like you're in sauna , very hot and humid ....
This place is called concrete jungle for nothing !
Loads of very tall buildings side by side and not enough vegetation to go around ugh !
Good thing that summer here is only about 5 months and you can look forward for a nice cool weather and I just couldn't wait -___-
Now , making bread during hot summer days is such a sweaty business especially if you're kneading manually .....
Throwing back and forth the sticky bread dough onto the work surface is kind of therapeutic - just take a bath after you're done lol
I played around with the original recipe , the soft white dinner rolls , but then who wants a plain rolls when you can have this savoury version ? Not plain Jane for sure !
This kind of bread is popular here - most bread that are being sold in the bakeries are either stuffed or filled , savoury or sweet . There are some plain ones of course - plain buns or sandwich bread and such but most people here prefer the ones that I usually called baked sandwich bread .
The bread dough was a bit sticky so I threw it onto the work surface repeatedly , kneading in between , a good arm exercise , mind you !
I've started munching some of the delicious topping , the pan-fried mushroom on its own was really good and don't forget the bacon ! , so there was not enough of it to cover the top of the rolls pffffttt !
Soft white dinner rolls , recipe adapted from Leiths Baking Bible
Makes 24 rolls ( each around 35 grams dough ) I made 11 rolls ( each around 70 grams dough )
My slight modification in green Note that the instruction below is my modified version .
290 ml milk ( I used 150 ml milk and 150 ml water , both lukewarm )
450 grams strong plain four ( 300 grams bread flour and 150 grams whole wheat flour )
2 teaspoons salt ( 1 tsp )
20 grams fresh yeast ( 2 1/2 teaspoons Saf red instant yeast )
1 tsp caster sugar
30 grams butter
1 egg , slightly beaten
1 egg , beaten , to glaze
* In a large mixing bowl , combine the flours , salt , sugar and yeast ; use a whisk to blend ingredients together then rub in the butter . Make a well in the center , pour in the milk , water and beaten egg . Mix to form a cohesive dough then tip out onto a clean work surface . Knead until dough is elastic and smooth , about 10 minutes by hand .
* Put dough in a lightly oiled bowl and turn to coat with the oil ; cover bowl with a plastic wrap . Place bowl into a warm place until double in size , about an hour .
* Knock back dough and knead for 30 seconds . Meanwhile , preheat oven to 200°C . Lightly oil 2 baking sheets .
* Divide dough into 11 ( er I'm planning to make 12 actually ) pieces of equal size , around 70 grams each ; shape into a small ball and flatten your hand , forming about 5-inch round and use the heel of your hand to make a slight indentation in the middle - add in the toppings - put some mozzarella at the bottom , top with the mushroom and bacon mixture then another sprinkle of mozzarella on top , repeat with the rest of the dough and toppings . Place in the baking sheets and cover with the plastic wrap .
* Let rise again until they are double in size . Brush the sides but not the toppings with beaten egg . Bake for 15 to 18 minutes .
For the topping :
Heat oil and pan fry 150 grams of sliced fresh button mushroom over medium high heat until golden brown . Transfer to a plate . Using the same pan , add in 2 small thinly sliced shallots , cook until transparent , add in the 2 rashers of bacon ( cut into 1/2-inch pieces ) , stir fry for a minute or so . Transfer to the plate with mushroom and stir in 2 tablespoons snipped fresh cilantro , mix well and let cool .
about 90 grams of shredded mozzarella
This post is linked to the blog hop event . Little Thumbs Up , organized by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY . This month feature ingredient is MUSHROOM and hosted by Joyce of Kitchen Flavours .