These bread rolls are super tasty and easy to make. They require some time to make but are not complicated. They are very pretty and you are sure to impress guests at a dinner party with them! It is also a handy recipe as you can freeze one batch & bake at a later date.
(Makes 2 batches-you can freeze one)
650g strong white flour
1 teaspoon salt
1 tablespoon sugar
14g pack fast acting yeast (2 x 7 g packs)
3 tablespoon olive oil
350-400ml lukewarm water
2 sprigs of fresh rosemary, roughly chopped
2 teaspoons of good quality sea salt (I used Irish Atlantic sea salt)
- Put the flour and salt into a large bowl, add the sugar and yeast.
- Make a well in the centre, add the oil and water.
- Gradually work into the flour to make a soft dough.
- Sprinkle over a little flour if the mixture feels too sticky, but make sure it is not too dry- the dough should be pliable and smooth.
- Transfer the dough to a lightly floured work surface, knead for 10 minutes (sprinkling a little flour on when needed) until the dough is smooth and stretchy (soft but elastic).
- Sprinkle most of the rosemary and sea salt into the dough (saving some for decoration)
- Pull pieces of the dough off and shape into balls by rolling between your hands
- Place the balls of dough into a round cake tin in a circle, placing one in the middle( I found a spring release 9” or 23 cm tin useful to do this)
- Cover with cling film and let rise in warm spot until double in volume, about 1 to 1½ hours.
- Preheat the oven to 220 C˚ / Gas 6
- Brush a little olive oil on top of each roll and sprinkle a little salt and rosemary on top to decorate
- Bake for 15-20 mins or until they are golden brown.
This is my first recipe posting since having my baby girl 9 weeks ago. It has been a whirlwind of joy, euphoria, exhaustion & bewilderment. It would be fair to say that the husband and I have been fairly shell shocked! After some complications & lots of hospital food I was very glad to get home. My parents took pity on us and delivered us delicious meals every evening for about 7 weeks. This was absolutely fantastic and was a real highlight of the day- seeing the basket, full of containers arriving and wondering what today’s (often 3 course meal) was with our mouths watering. Alas, all things must come to an end and we have been fending for ourselves again recently. It has been lovely to be able to get back cooking- I have always loved the ritual of cooking the evening meal and all that it symbolises-the working day is over & family time is beginning. With a new baby it is, of course, difficult to spend lots of time in the kitchen so some evenings simplicity and speed are key. I love this recipe as it is tasty, filling & nutritious. It really is worth trying to get free range pork chops on the bone as the flavour will be far superior. In Drogheda, my local town, I have been buying them from Tuites Butchers who rear their own but there are lots of others around the country you can buy from online such as Crowes Farm, Oldfarm & James Whelan Butchers
2 Free Range Pork Chops on the bone if possible
sea salt & freshly ground black pepper
extra virgin olive oil
100 ml white wine
2 sprigs fresh rosemary
1 lemon, halved
1 400g tin of cannellini beans or butter beans
1-2 garlic cloves, peeled but left whole
a bunch of fresh sage
- Preheat the oven to 180˚C
- Rinse the beans in a sieve or colander
- Season the meat on both sides and brush some oil on
- Heat a heavy bottomed, ovenproof frying pan until very hot
- Brown the meat on all sides & remove from pan to a warmed plate
- Add the wine and deglaze the pan
- Add the beans to the pan and return the pork with any juices
- Add the rosemary & sage and squeeze the lemon over the meat and leave the halves in the pan
- Place the pan into the oven and cook for 3mins then turn over & spoon the juices over the other side of the meat
- Return to the oven for a further 2 mins
- Let the meat rest for at least 5 mins before serving , mash the garlic with a fork and spoon the juices over the meat when serving
Serve with some steamed greens or tossed leaves.