Category: Rolls & Buns

Fancy Rolls

Makes: 24 Fancy Rolls    Oven: 200 °C / 400 °F
Preparation Time: 1 hour 20 minutes    Baking Time: 15 – 20 minutes

Ingredients

500 g Cake flour ( 4 x 250 ml / 4 cups )
10 ml Salt ( 2 tsp )
5 ml Sugar ( 1 tsp )
30 g Margarine ( 2 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
330 ml Lukewarm water ( ± 1⅓ cups )
1 Beaten egg or milk, to brush
Seeds, to sprinkle OR
Flour, to dust

Method

  1. Mix the cake flour, salt and sugar together. Rub the margarine
    into the flour with the fingertips.
    Add the Anchor Instant Yeast and mix.
  2. Add the lukewarm water to the flour mixture to form
    a soft dough. If the dough is too dry and firm,
    add about 10 – 20 ml extra water. The dough must be
    soft and pliable.
  3. Knead the dough well for 10 minutes, until smooth
    and elastic. Place the dough on a lightly floured
    surface, cover with greased plastic and leave to
    rest for 5 minutes.
  4. Knock the dough down, divide into 24 equal
    pieces and shape each piece into a round
    ball. Roll each ball into a 25 – 30 cm
    strand, hold left end in the left hand
    and bring right hand over the left end
    making a small loop and leaving a long loose end.
    Feed the loose end in and out of the loop until the two
    ends meet. Place the ends towards the
    baking tray.
  5. Place the shaped rolls onto a lightly
    greased baking tray, cover with greased plastic and rise in
    a warm place for about 20 – 25 minutes.
  6. Brush with beaten egg or milk and sprinkle with seeds,
    or simply dust lightly with flour.
  7. Bake in a preheated oven at 200 °C / 400 °F for
    15 – 20 minutes, or until golden brown.

Chouriço Rolls

Makes: 16 Chouriço Rolls    Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes    Baking Time: 15 – 20 minutes

Ingredients

500 g Cake flour ( 4 x 250 ml / 4 cups )
5 ml Salt ( 1 tsp )
5 ml Sugar ( 1 tsp )
10 g Anchor Instant Yeast ( 1 packet )
250 ml Lukewarm water ( 1 cup )
60 ml Oil ( ¼ cup )
30 ml Olive oil ( 2 tbsp )
2 Chouriço sausages, cut into pieces
250 ml Cheddar cheese ( 1 cup ), grated
1 Beaten egg, to brush

How to slice Chourico Roll into triangles

Method

  1. Mix the cake flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
  2. Mix water and oil and add to the flour mixture to form a soft dough. Add about 15 – 30 ml of lukewarm water, should the dough be too dry.
  3. Knead the dough until smooth and elastic, about 10 minutes.
  4. Cover the dough with lightly greased plastic and leave to rest for 5 minutes.
  5. Knock the dough down and roll out into a 50 x 10 cm rectangle. Lift the rolled out dough up to shrink back and place onto the surface. Start on the bottom left hand corner of the dough and make a mark, and then every 6 cm until the end. On the top left hand corner – measure 3 cm and make a mark. Thereafter make a mark every 6 cm until the end. (See diagram above for cutting).
  6. Line up the bottom markings with the top markings in a zig-zag pattern and cut the dough up and down to each mark.
    You should now have 16 triangles.
  7. Brush the triangles with olive oil.
  8. Sprinkle each triangle with chouriço sausage pieces and grated cheese.
  9. Roll each triangle up into a roll, starting from the wide end of the triangle and rolling
    up to the point of the triangle.
  10. Place each roll onto a greased baking tray and cover with lightly
    greased plastic and allow to rise for 15 – 20 minutes.
  11. Brush gently and evenly with egg and bake in
    a preheated oven for 180 ˚C / 350 ˚F for
    15 – 20 minutes, until golden brown.

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