Wednesday, 14 December 2011
Recipe - Dan Lepard's Alehouse Rolls
As I mentioned in the last post I made some rolls to go with my home made bacon. I can quite happily freestyle 'normal' cooking but when it comes to baking I'm fairly useless.
Working with dough etc. is definitely outside of my comfort zone, although I'm working on it.
The reason I'm mentioning this? This recipe is stolen straight off from Dan Lepard's excellent book Short and Sweet (Amazon UK / US ). I will try and review it properly at some stage but let me just say that I think it is a must in the collection of anyone who likes to bake.
Getting back to track...
If you read the Making Bacon - Part II post you'll know that the bacon took a bit longer in the smoker than what I had anticipated.
The next day the idea was to have bacon rolls for breakfast. Well, there was bacon rolls. Just not for breakfast.
This recipe takes some time and I think that if you don't want to be in the shooting line for some lethal staring due to the time frames being a bit askew - have a read of what Dan Lepard himself says:
"To make my life a bit more relaxed I make these ahead but only lightly bake them, perhaps 20 minutes in the oven. Then I leave them on the tray to cool and freeze them in a ziplock bag. Then just before dinner, or whenever I need them, they get baked once more from frozen in a preheated oven at 200C/180C fan/390F/gas 6 for 10 - 12 minutes."
It might have been better for the happiness of everyone if I had followed that advice. ;)
If you bake them by the 235g size recommendation you'll get some quite big rolls - just be aware if you got people who don't eat much.
Other than that - awesome rolls made from an recipe from a great book. Best of all - they made the bacon taste that bit extra good.
At the time, eating my home made bacon on home made rolls, I was feeling so smug that I almost wanted to punch myself in the face. ;)
Enough of that, over to Dan's recipe.
[RECIPE REMOVED AS PER REQUEST IN COMMENTS BELOW]