Chicken & Ham Bread Rolls ( Simple Baking)
- 500g of bread flour
- 180ml of water
- 1 large egg
- 20g full cream milk powder
- 50ml of sunflower oil
- 6g salt
- 7g dried yeast
- 30g caster sugar
- 70ml of full cream milk
For the Filling
- Roll of luncheon chicken and ham
- Finely cut spring onions
- Salad dressing, mayonaise or preferred sauce (optional)
- Preheat the oven to 180 degrees
- Add the flour, milk powder, sugar and the yeast, mix this on a low speed for about 2 mins. Add the milk, and water when the dry ingredients finish mixing.
- Then kneed this on a low speed for about 7-8 mins until it becomes a soft dough, while it mixes add the oil and kneed for another 15 mins.
- When the dough done and is roughly sticky and soft, leave the dough in a greased bowl in a warm place until the dough doubles in size.
- When the dough has doubled in size, flour the bench top and place the dough on top, flour the top of the dough and pat it down. Cut the dough into 12 or preferred equal sized portions. Then roll these pieces into small round balls.
- Roll the rounds into small rectangles, onto the rectangle add two slices of ham, some spring onion and salad dressing. roll the rectangle into a cylindrical shape and tuck the end in. Repeat this for the rest of the dough pieces.
- Place the finished rolls on a baking tray (round or square) in a standing position and leave it to double in size in a warm place.
- After it's done proving, brush the top with some milk. Bake this for 180 degrees for about 20mins or until golden brown on top.
- Once done, leave it to cool for for about 20mins or serve warm.