The mania goes on and the freezer is now officially overfull full. As my Dr. has categorically told me that baking is therapeutic I shall carry on regardless. Hmm, she also said something about going out for long walks too. However, I didn’t quite catch that. Selective deafness isn’t confined just to the young, or so it seems. One day fairly soon, I realise, I’ll be heading back to the chalk face and our tightly packed freezer will be worth its weight in gold. Well that’s what I tell my husband and sons anyway. Does any one remember the Krypton Factor? Packing our freezer and cupboard shelves with various bakery products is like one of their challenges.
Still, I needn’t worry as even though the bread has only been out of the oven a couple of hours there is only half of it left! Its not in quite as bad as it sounds as a friend had a quarter. As usual we all had to sample it as soon as it was cool enough to be cut.
Yet again it has been quite a busy day. Lemon curd made to have with the challah crescent rolls for breakfast tomorrow. The sourdough was shaped and baked this morning (and tested) and a batch of Glasgow rolls have been made to go with the burgers, using freshly minced lamb from The Scalloway Meat Company, that my husband is making as I write. Saturday is his cooking day so he normally makes something to go with triple – cooked chips. Funny how anything with chips always appeals to the men in your life, me too if I’m being truthful.
Sourdoughs, although quite easy to make with a little patience and practice, does mean following a long list of steps. That I think I’ll leave to another time. What I want is to talk about those little delights known as Glasgow rolls which I met for the first time when I met my in-laws for the first time. As James Morton mentions in Brilliant Bread they make an ideal vehicle for transporting, another Scottish invention, square sausage from your plate to your mouth. Although they look similar to any other wee roll, they’re not. The crumb should be pillow soft and the outside should have the nearest hint of a crust- not crackly or crunchy, just a thin almost chewy crust. You’re looking at a roll that is neither a crusty roll or a soft one. It makes an ideal blanket around a Lorne sausage or a homemade burger. Here goes
For a batch of six rolls that are the ideal size to go with a quarter pound burger. With square sausages I would divide the dough into 8 pieces.
500g strong white bread flour
7g yeast, instant variety
350ml low fat buttermilk.
The original recipe says 330ml of whole milk. I was short of milk but had some leftover buttermilk from making soda bread. It is a substitution I intend to repeat. When we toasted the cut side of the buns,on the blisteringly hot cast iron griddle, they quick took on the characteristics of bread toasted over an end fire nicely flecked with deep dark, almost charred flecks, without the bread drying out at all.
In a large bowl combine all your ingredients, mix thoroughly to combine and shape into a rough ball. Place back in your cleaned and lightly oiled bowl, cover with a damp cloth or cling foil.
Leave for 20 minutes, wet your hands and slide them under the dough at one side, stretch the dough and fold it over itself. Give the bowl a quarter turn and repeat the stretching and folding. Repeat twice more 4 times in total.
Leave for another 20 minutes and do another set of stretching and folding.
Leave for another 20mins and complete the final set of stretching and folding. Form the dough into a ball. The dough should be a lot more elastic now.
Return the dough to your, cleaned and oiled bowl. Leave for one hour to prove. Your looking for it to double in size.
Lightly flour your work surface and gently tip your dough onto it. Divide your dough into either, 6, 8 pieces or even 12 for dinner rolls or for mini burgers- I just can’t call them sliders, I’m a middle aged English, English teacher after all!
Shape your dough by tucking any staggly ends in and putting your cupped hands round it and burling the dough around to make a ball. (If I’m making burger buns I’ll flatten them out a bit). Place them on a baking tray lined with baking parchment.
Leave to rise, they should nearly double in size. Depending on how warm your kitchen is this could be between 30 to 60 minutes.
While your rolls are proving preheat your oven to 220 °c \ 210 fan
When the rolls look nicely puffed up put them in your preheated oven. Your looking for quite a dark bake this should take between 10-14 minutes.
Take the rolls and place them on a cooling tray. Leave for at least 20 minutes before you eat them.
We’ve just had our burgers and they were even better than usual. Just settling down for the evening to start watching the box set of Twin Peaks. Started it last night but we fell asleep hope we have more success tonight. Tomorrow I’ll just have to tackle Niela’s buttocks!!