We’ve got an absolute abundance of sage at the moment & a few leeks sat idle in our fridge. So…
Leek & sage rolls
- Milk – 285ml
- Strong White Flour – 450g
- Butter – 25g
- Leek – 1 large one chopped
- Garlic – 2 cloves chopped
- Dried Yeast – 1 sachet (7g)
- Sage – 1 tablespoon chopped
- Sesame seeds & Poppy seeds – For garnish
- Salt – 1 teaspoon
- Sugar – 1 tablespoon
- Pepper – To taste
- Olive oil – 2 tablespoons
Melt butter in a pan and soften the leek & garlic for about 10 mins, then take off the heat. Put flour, salt, sugar, pepper & yeast into a large bowl. Make a well in the centre of the flour and tip in the softened leeks & garlic, the olive oil and the milk. Give this a good mix around in the bowl for a few mins, before tipping the dough onto a floured worktop. The sticky dough will then have to be kneaded for about 10 mins. Pop the dough into a clean bowl, cover with a damp cloth and leave this in a warm spot for about an hour. The dough should roughly double in size.
Tip the risen dough onto a floured worktop and knead again for about 5 mins. You can then shape your dough into rolls. You should get 16 rolls out of the dough. I made 2 sorts of rolls today; one was a simple dough spiral & the other was a ‘sausage’ of dough tied into a knot. Once shaped, place the rolls onto greased baking trays, cover & leave to rise for 30-40 mins in a warm spot.
When risen, coat the rolls with a beaten egg wash & sprinkle with poppy & sesame seeds. Bake in the oven (200°c – Gas 6) for about 20 mins, until they are golden brown & hollow sounding. Remember to keep turning your trays around while the rolls are baking.
