I made these rolls as an accompaniment to the Creamy Chickpea Soup.
Baking them in muffin trays…
2 1/2 cups all purpose flour
1 cup whole wheat flour
1 1/2 teaspoon fresh yeast (about 21gms)
2 teaspoons sugar
1/2 teaspoon salt
3 tablespoons extra virgin olive oil + extra for lining the bowl and muffin trays
1 1/2 cups warm water (extra if required)
1 teaspoon paprika
1/2 teaspoon red chilli flakes
2 tablespoon chopped chives
3/4 cup sharp cheddar (grated)
1 egg (beaten with 1 tablespoon low-fat milk)
I almost thought the dough was going to flop but then it worked, with a bit of coaxing and a prayer… What else! The texture was a bit dense, but the end result was good, and the rolls were really tasty… with the egg wash giving them that rich golden hue.
And the next day… I sliced them up, toasted them… smeared on some cream cheese… (a double cheese fiesta!… definitely not for the faint hearted) and topped them with some cold meat garnished with parsley.
I think they’ll probably make excellent croutons for a French Onion Soup… but I’ll stick with a glass of Cabernet for now.