bread rolls with dripping
An indulgent snack. Great for lunch or as a side to a meaty stew.
Servings Prep Time
12rolls 15minutes
Cook Time Passive Time
20minutes 90minutes
Servings Prep Time
12rolls 15minutes
Cook Time Passive Time
20minutes 90minutes
Ingredients
Instructions
  1. Combine the flour, salt, sugar and yeast in a bowl. Add enough tepid water to form into a dough. You’ll need around 400ml. When fully incorporated knead on a surface for ten minutes until the dough is pliable and smooth. Cover with clingfilm to rise for an hour.
  2. Once proved, knock back the dough and roll out into a wide rectangle. Scatter over half the dripping and fold over twice, then roll out into a rectangle again. Add the remaining dripping and roll lengthways. Slice into 2cm widths and move to a baking tray with a lip (to catch any leaking fat). Allow to prove for 30 minutes.
  3. Preheat the oven to 180C. Brush the rolls with egg wash. Bake the rolls for 20 minutes or until golden, cool on a wire rack and eat with butter. The rolls will keep for a day or so in a container, but you just have to eat them warm.