Antipasti-stuffed bread rolls
Making bread is my new way to experiment. I’m usually fairly terrible at baking, as I’m not accurate enough. I’m too much of a “throw that in and see what happens” cook, and that doesn’t lend itself well to the science of baking. Despite this, I made bread rolls the other week to go with my soup/stew version of French Onion Meatballs. You can see the link to the Little Epicurean bread recipe on the same page as the meatball recipe.
Those bread rolls went fairly well, and I wanted to explore some more. I wanted something that would be good for lunches to take to work, but I know I never have enough time to make sandwiches in the morning. So, I came up with the idea of these stuffed bread rolls, which have the filling already inside. A ready-made sandwich!
I’m really pleased with the result. They were really light and the filling was awesome. I made them on a Sunday and they were still fresh enough to eat on Wednesday, so they definitely keep well. When I ate mine at lunchtime, I warmed them in the microwave for just under a minute, which made the cheesy filling all gooey again.
By the way, I don’t have a bread maker or even a proper mixer. I did it all by hand. If you have a stand mixer, definitely use that – you won’t end up with the achey arms that I had!
Ingredients (made 8 bread rolls)
– half a teaspoon active dried yeast
– 3 tablespoons granulated sugar
– 1 cup whole milk
– 1/3 cup melted butter
– 3 large eggs, beaten
– 6 cups plain flour
– salt and pepper to season
– 100g sun-dried tomatoes (drained if in oil)
– 100g artichoke hearts (drained if in oil)
– 125g mozzarella
– 50g provolone cheese
1. Warm the milk in a small pan. Sprinkle over the yeast and 2 of the tablespoons of sugar. Leave to sit for 5-10 minutes.
2. Add the beaten eggs, the rest of the sugar and the melted butter. Beat well with a wooden spoon to combine.
3. Add the flour, one cup at a time. Stir it in with the wooden spoon until the mixture becomes too stiff, then switch to kneading it with your hands. Make sure you work in all of the mixture from around the sides. You may not need all of the flour – stop adding when the dough is smooth and no longer sticky.
4. After kneading for about ten minutes, cover the bowl with cling film and leave at room temperature for 60-90 minutes until it has doubled in size.
5. Prepare the filling. Chop the artichokes and tomatoes, then grate the cheese. Put a little provolone aside for sprinkling on the top of the rolls. Mix everything else together well.
6. Remove the plastic wrap. Split the dough into eight equal-sized balls. Use your thumbs to make a hole in the middle of each ball and place a spoonful of the filling in the hole. Wrap the dough around the filling, making sure it is sealed. Repeat with the other balls.
7. Place the dough balls in a greased baking tin. I lined mine with baking paper. I put four to a tin, with the sealed ends touching each other.
8. Cover again with cling film and leave for 45-60 minutes for it to rise.
9. Preheat the oven to 180°C.
10. Bake the rolls for 30 minutes until the top is golden brown.
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