I am sure there are plenty versions of the Poppy Seed Stuffed Rolls floating around cyberspace. I make my wife a sandwich for her lunches when I’m here, so as a slight on convention I thought I’d try something new.
I wanted a bread roll that would remain moist for a couple of days without having to spread it with filling. I decided to follow a foccacia recipe. Any that you like will do but I used this Foccancina Recipe from Rita Cooks Italian.
My favourite part of making these is deciding what to put in them. I made chorizo and mozzarella (pictured), chicken and pesto, plus the leftover goats cheese and truffle ravioli filling.[purerecipe]
- 500g Strong Bread Flour
- 300ml Water
- 6 Tbsp Olive Oil
- 2 Tsp Fine Salt
- 1 Packet (7g) Fast Action Dried Yeast
- 2 Tbsp Poppy Seeds
- 75g, cubed Chorizo
- 1 Ball Mozzarella
- 150g, Cooked Chicken
- 2 Tbsp Pesto
- Place the flour and salt in a bowl. Combine the oil, water and yeast together separately. Now add to the flour, mix together to form a dough. Use a splash of oil on the work surface to stop it from sticking as you knead for 10 minutes. Place in an oiled bowl, cover with cling film and let it double in size.
- Put your fillings together in bowls.
- Knock back the air from the dough. Divide into 12 and roll into circles about 1cm thick. Place your chosen filling in the centre of each. Roll the dough around it and squeeze the dough back together. They are very forgiving so don't worry about putting your fingers through the dough. Place each roll on a lined baking tray.
- Repeat with your fillings and the remaining dough balls. Cover loosely with oiled cling film and let prove for another hour until doubled in size again.
- Heat the oven to 200°c Fan, brush each bun with beaten egg and sprinkle with poppy seeds.
- Bake for 15-20mins