Recipes

Recipes · Breads

Rolls, Egg & Cress, Prue Leith's

Breads · Quick & Easy · Rolls

Rolls, Egg & Cress, Prue Leith's
Cook 12 mins
Serves Serves: 4

Ingredients

For the buns

  • 250g strong bread flour plus extra for dusting
  • 5g salt
  • 10g caster sugar
  • 1 tsp mild curry powder

½ tsp turmeric

  • 5g instant yeast
  • 20g unsalted butter, softened
  • 1 medium egg, beaten
  • 60ml warm full fat milk
  • 60ml cool water
  • Beaten egg, to glaze
  • Nigella seeds, to sprinkle

For the filling

  • 3 medium eggs, hard boiled and cooled
  • 2 tbsp mayonnaise
  • 15g cress
  • Salt and freshly ground black pepper
  • Micro cress for garnish, optional

Directions

  1. For the buns, tip the flour into a large mixing bowl. Add the salt, sugar, curry powder, turmeric and yeast.
  2. Add the butter, egg, milk and half the water and start to mix the dough with your fingertips. Continue to add the water a little at a time until all the flour has been incorporated, and you have a rough dough. You may not need all the water.
  3. Tip the dough onto a lightly floured work surface and continue to knead until the dough starts to become a soft smooth consistency. This can take up to 10 minutes.
  4. Once the dough is fully kneaded, place into a lightly oiled bowl, and cover. Leave to rise in a warm place or proving drawer for 45 mins until doubled in size.
  5. For the egg mayonnaise. Chop the hard-boiled eggs and mix with the mayonnaise and cress. Season with salt and pepper to taste.
  6. Once the dough has doubled in size, lightly dust a baking sheet with flour. Tip the dough out and cut off 4 x 40g pieces. (You’ll have more dough than you need).
  7. Divide each 40g piece of dough evenly into 5 pieces, then roll each piece into a 10cm strand
  8. Lay the strands out on the lightly floured surface fanned out from a central point at the top. Stick all the ends at the central point to the work surface with your thumb.
  9. For the plait, take the outside strand on the right and cross it over 2 strands into the middle.
  10. Then take the outside strand on the left and cross it over 2 strands into the middle.
  11. Repeat steps 9 and 10 always taking the outside strand and crossing over 2 strands into the middle until the plait is completed.
  12. Place on the baking sheet and place in a proving bag. Prove until at least doubled in size. The dough should spring back when touched.
  13. Heat the oven to 220°C/200°C fan/425°F/Gas 7. Glaze the rolls with beaten egg, then sprinkle with nigella seeds. Bake for 12 minutes until dark golden brown and they sound hollow when tapped on the bottom. Transfer to a wire rack to cool.
  14. Slice the rolls length ways down the middle of the buns and fill with the egg mayonnaise. Top with the micro cress.