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NEW FOR 2017 – a series of recipes to feature in each edition of Podio Magazine! We’ll also upload special treats online here. Second in our festive line up are Walnut and Spelt Rolls.

These rolls make a great addition to any Christmas cheese board. The spelt flour gives an extra nutty depth to these savoury delights. (If you struggle to get hold of spelt flour, strong white flour works just as well)


Ingredients – makes 10 rolls

  • 250g white spelt flour
  • 7g dried yeast
  • 1 teaspoon salt
  • 2 tablespoons rapeseed oil, plus a little more for greasing
  • 100g walnut pieces
  • 175ml water

Directions:

  1. Place flour into a large bowl and rub in yeast with your fingertips.
  2. Add the salt, oil, nuts & water and mix to form a dough (adding more water if it feels dry).
  3. Tip the dough out onto a lightly oiled surface & knead for around 10 minutes / until the mixture feels smooth & elastic.
  4. Return the dough to the bowl, cover with a tea towel, and leave to rise for at least an hour / until it doubles in size.
  5. Grease a 12 hole muffin tin with a little rapeseed oil.
  6. When the dough rises, divide it into 10 equal pieces & roll each piece into a ball.
  7. Place these balls into the greased muffin tin, one ball to each hole, and cover the tin with a tea towel.
  8. Pre-heat over to 200 degrees c. whilst leaving rolls to rise on the side for 20 minutes / until they have noticeably puffed up.
  9. When the rolls have risen, bake them for around 15 minutes / until their tops have turned a deep golden brown.
  10. Leave the rolls to cool in the tin for a few minutes before removing. Leave to cool on a wire rack.(Once cool, these rolls can be frozen for a later date, just bake straight from frozen at 180 degrees for 10 minutes) 

    Handy tip: Different flours absorb different amounts of liquid, so add ¾ of the liquid to the mixture at first – if the dough feels a little dry, you can always add more.

Alice Shields is a food blogger and a trained pastry chef.  The former Newman college student sparked her passion for patisserie whilst watching her Grandparents create delicious treats at their former bakery on Ribbleton Avenue. For more recipes & tips check out her blog, ‘Bread and Better’.

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