Thursday, 6 April 2017
Spelt, Garlic and Oregano Rolls
Makes 8 rolls.
For the rolls:
350g white spelt flour, plus a little more for dusting
7g dried yeast/14g fresh yeast
1 teaspoon salt
2 tablespoons dried oregano
Olive/rapeseed oil, for greasing
For the garlic butter:
100g unsalted butter, softened
1 teaspoon dried chilli flakes
2 cloves garlic, crushed or finely chopped
Make the garlic butter by mixing together the butter, garlic cloves and chilli flakes.
Take 1/3 of the garlic butter mixture, wrap it up well in some clingfilm and place it into the freezer, to firm up.
Melt the rest of the garlic butter, either in the microwave or in a pan over a low heat, and then leave to one side to cool slightly.
Place the flour into a large bowl and rub in the yeast with your fingertips.
Add the salt, oregano, melted butter and water and combine until the mixture forms a dough (adding more water if it feels a little dry).
Tip the dough out onto a lightly floured surface and knead for a couple of minutes, until it feels soft but not sticky.
Return the dough to the bowl, cover with a tea towel and leave to rise for about an hour, or until it has doubled in size.
Grease a 20cm round cake tin with a little oil.
When the dough has risen, divide it into 8 equal (ish) pieces and then roll each piece into a ball.
Place the dough balls into the greased cake tin.
Cover the tin with a tea towel and leave the balls to rise, for around 40 minutes, or until they have noticeably puffed up.
Pre-heat the oven to 180 degrees c.
Take the remaining garlic butter out of the freezer, slice into small chunks and then leave to one side.
When the rolls have risen, place them in the oven for 10 minutes.
When the 10 minutes are up, take the rolls out of the oven and scatter over the remaining garlic butter.
Place the rolls back in the oven, for a further 10 minutes, or until they have turned a nice golden brown colour and the garlic butter has completely melted.
Leave the rolls to cool for a couple of minutes in the tin, before serving.