Ham rolls (XL Dough Hook)
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12 rates
Preparation : 10 min
Cooking : 20 min
Total time : 2 h Rest : 1 h 30
12 petits pains
500 g bread flour
8 g of fresh baker's yeast
8 g salt
360 ml water
160 g Italian ham
100 g sundried tomatoes
2 tsp dried mixed herbs
Associated products
Tips
The result can vary according to the flour used.
RECIPE STEPS
1
Cut the ham into thin strips and roughly chop the sundried tomatoes.
Put the yeast and the water in the metal bowl, then run the program.
- 360 ml water
- 160 g Italian ham
- 100 g sundried tomatoes
- 8 g of fresh baker's yeast
Bread/Brioche
02:00 / 6 /
2
When the program has finished, add the flour and the salt into the bowl. Run the program by pressing Auto.
- 500 g bread flour
- 8 g salt
XL Dough hook
04:00 / 13 /
3
Add the ham, sundried tomatoes and the herbs then run the program.
- 160 g Italian ham
- 100 g sundried tomatoes
- 2 tsp dried mixed herbs
XL Dough hook
00:20 / 13 /
4
Working with floured hands, roll the dough into a ball and place into a floured bowl. Cover with a damp cloth and set aside in a warm place until it has doubled in size (about 1 hour).
5
After the first rise, flour your hands again and gently punch down the dough to knock the air out.
6
Place the dough on a floured work surface and form a long even cylinder; divide the dough into 12 equal portions.
7
Roll each portion into a smooth ball and lightly flour. Line a baking tray with baking paper. Place the dough balls and set aside to rise for 30 minutes in a warm place.
8
Heat the oven to 240°C. Fill a roasting pan with water and place on the bottom of the oven.
9
Just before baking, make a criss-cross incision on the top of each roll using the wet blade of a very sharp knife.
Lower the oven temperature to 200°C and bake for 20 minutes.
10
To check if the bread rolls are cooked, turn them over and tap the bottom – they should sound hollow.
When they are cooked, cool the rolls on a rack.
© 2014 Hachette Livre (Marabout)
