Jan 6, 2010

Playing with dough: Chives Rolls

Finally I can bake again. I am so happy that I don`t have to bake cookies.

I love to bake bread, it makes me happy and so I thought why not bake some rolls to be eaten with a nice hot bowl of soup.

We love potato soup and like to sprinkle fresh chives over the top. The only problem is that I don`t have fresh chives at the moment. 

Not in the Garden because its freezing, not on the windowsill because I am unable to keep it alive. 

Yes I kill  herbs. In my kitchen.

Then I remembered that I had a cup of frozen chives, they are not as good as the fresh ones but I think they are good enough for what I had in mind.

So after a trip into the snow, we had our potato soup and we had chives. just not as usual.

They are delicious and have a nice chive flavor to them, give them a try and tell me what you think. I am so proud of them I’m sending this over to YeastSpotting.

 Chives Rolls


250g bread flour

250g all-purpose flour

40g fresh yeast

1 teaspoon sugar

330g milk

1 cup cut chives

3 tablespoons oil ( I like to use canola oil)

1 teaspoon salt

sesame seed

In the bowl of a stand mixer with dough hook, combine the bread and the all-purpose flour, mix the sugar the milk and the yeast and add it to the flour. Knead on low speed until combined.

Let it rest for 10 minutes.

Add the salt, the oil and the chives. Knead the dough until it`s smooth and elastic. Put it into a bowl, cover and ferment for 30 minutes. 

Turn the dough onto a lightly floured surface.

Divide into 16 pieces for the rolls. 

Shape the dough pieces into balls and for a sesame seed topping, roll the top surface of the dough on a wet towel and then in sesame seeds.

Place the rolls, seam-side-down, onto a baking tray, I like to use baking parchment but this is up to you. Slash each roll with two cuts.

Proof, covered, for 30 minutes at room temperature.

Preheat the oven to 225C.

Bake for 10 minutes, lower the temperature to 200C and bake for 20 more minutes.

Cool on a wire rack.

You can eat them with soup, or make little ham and cheese sandwiches or just with some cream cheese. Either way we sure will make some more.

1 comment:

Joanne said...

These sound excellent! I love chives and am definitely bookmarking this.