Christmas Breakfast

Red Onion and Caper Rolls Recipe

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Full of flavour and colour, these rolls are sure to become a breakfast favourite. Find delicious serving suggestions at the bottom.

 Red Onion and Caper Rolls

Christmas Breakfast

Ingredients:

7g dry yeast

500g plain flour

225ml warm water

1 large egg

3 tbsp rapeseed oil

45g sugar

1 ¼ tsp salt

1 tsp rapeseed oil

1 red onion, finely diced

30g capers, drained and roughly chopped

Method:

  • Line a baking sheet with a silicone mat or parchment paper.
  • Place yeast into bowl of a large stand mixer; using the paddle attachment combine 100g flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.
  • Add in the egg, oil, sugar, and salt and thoroughly combine with the yeast mixture. Add remaining flour, red onions and capers
  • Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed.
  • Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape
  • Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with a damp clean tea towel. Place the dough in a warm place and allow to prove until doubled in size, about 2 hours.
  • Once doubled in size, transfer the dough to a floured work surface and lightly knead to burst all the bubbles. Divide the dough into 6 and shape into small rolls
  • Cover with a layer of greased cling film and place back into a warm space to prove again, about one hour.
  • Place in a preheated oven to 190C, 170C fan, gas mark 5.
  • Place in the oven until lightly browned on top, 15 to 17 minutes.
  • Place on a cooling rack and allow to cool completely.

Serving suggestion:

Slice in half and serve with H Forman’s Smoked Salmon and a poached egg and hollandaise for the most delicious Eggs Royale or with Green Seasons roasted gammon and hollandaise for divine Eggs Benedict.

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