bread rolls with dripping
An indulgent snack. Great for lunch or as a side to a meaty stew.
Ingredients
- 300 g strong bread flour
- 5 g instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 100 g cold beef dripping grated or thinly sliced
- 1 egg beaten
Instructions
- Combine the flour, salt, sugar and yeast in a bowl. Add enough tepid water to form into a dough. You'll need around 200ml. 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.
- 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.
- 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.
Video
Notes
A fun alternative to plain rolls that are just as simple to make. Go great with soup.