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Freshly Baked Savory Stuffed Rolls In The Morning Recipe

Freshly Baked Savory Stuffed Rolls in the Morning Recipe
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Serving : 8
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Prepare the ingredients before making Freshly Baked Savory Stuffed Rolls in the Morning in your home. Then, follow these steps below to serve Freshly Baked Savory Stuffed Rolls in the Morning for your family or friends.

Ingredients: Freshly Baked Savory Stuffed Rolls in the Morning

  • 200 grams ☆Bread (strong) flour
  • 1 1/3 tsp ☆Dry yeast
  • 1 1/2 tbsp ☆Sugar
  • 30 grams ☆Butter at room temperature (salted, unsalted or margarine ♪)
  • 140 ml combined egg yolk + milk warmed to the touch ☆Egg liquid
  • 1/4 tsp ☆Salt
  • 1 tbsp x 8 Mayonnaise
  • 1/2 can Canned corn

How to Make Freshly Baked Savory Stuffed Rolls in the Morning

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Freshly Baked Savory Stuffed Rolls in the Morning in your home by yourself.

    Step 1
  • To make the egg liquid, combine an egg yolk with 120 ml of milk that has been microwaved for 1 minute so that it totals 140 ml. Put all the ingredients marked ☆ in a bread machine, and start the "dough" program.
  • Step 2
  • If your bread machine has a "quick bread" option, select that. After 40 minutes you can take out the dough after it has completed its 1st rising and is ready to deflate. I timed it and it just takes 40 minutes to complete the dough!
  • Step 3
  • When the dough is done, lightly dust some bread flour on a work surface, press down on the dough to form a circle and deflate it. Divide the dough into 8 wedges, gather up the corners of each wedge, and roll with your hands into 8 balls.
  • Step 4
  • Cover each ball of dough loosely with a fairly large piece of plastic wrap. Put the wrapped dough into a plastic bag, seal tightly and refrigerator. You can keep the dough like this for 2 nights. If your refrigerator has a "chill" or partial freezing compartment, I recommend storing the dough in there.
  • Step 5
  • Take the dough out of the refrigerator and leave it for about 30 minutes to come to room temperature. Roll out each ball of dough over the plastc wrap to about 10cm diameter.
  • Step 6
  • Press the dough into sturdy aluminum foil cups, muffin tins or brioche molds (about 8cm diameter). Add about 1 tablespoon of mayonnaise in each, put in some corn and add a bit more mayonnaise for decoration. Sprinkle with parsley and leave to rise for 15-20 minutes. Start preheating the oven to 180 °C!
  • Step 7
  • When the dough has doubled in volume (or 1.5 times the original size) brush neatly with beaten egg to glaze, and bake in a 180 °C oven for 12-13 minutes to finish.
  • Step 8
  • This is bacon cheese bread. This is fluffy and delicious too! ☆
  • Step 9
  • Take the 10cm diameter dough from step 4 and stretch out with your hands into an oval. Place bacon and cheese on top, and roll it up from a wide side.
  • Step 10
  • Make a deep cup in the middle wih scissors. The procedure for the 2nd rising to baking is the same as with the mayonnaise-corn roll.
  • Step 11
  • Wiener sausage bread: Skewer the sausages. Roll out the room temperature dough into a long sausage, and wrap the dough around the sausages. Rise and bake as above. Children love this.
  • Step 12
  • Put about 20 g of anko (sweet bean paste) in the middle of a 10cm circle of dough and gather the dough around to make a bun, and you have anpan. Brush the tops with egg wash and add some white poppy seeds, and they look as if they came from a store.
  • Step 13
  • Divide each ball of dough in half. Roll raisins into one half, put into a mini poundcake pan and snip the top with scissors. Roll cream cheese and honey into the other half and pack in the same way. Brush the tops with egg wash and sprinkle with granulated sugar.
  • Step 14
  • When the 1st rising is done, pack each ball of dough into an oiled brioche mold or a rigid aluminum cup, wrap in plastic wrap and put into the partial freezing compartment. Take it out in the morning, press down on the dough and add the toppings, leave to rise for 20 minutes, preheat the oven and bake for 12 minutes. Try these for bentos.
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