Bread Rolls

Bread Rolls
 
This recipe is out of a school cookbook. So I thought maybe a good one for camp oven.
 
Ingredients
 
  • 2 teaspoons dried yeast
  • 1 tablespoon sugar
  • 2/3 cup warm water
  • 2 cups of wallaby or good bread flour
  • 1 teaspoon salt
  • 2 tablespoons skim milk powder
  • 1 tablespoon butter cubed
  • 1 egg ( 60 gram) beaten
  • Bread Glaze 1 egg white
  • 1 tablespoon water
  • 2 teaspoons sesame or poppy seeds
 
Method

● You will need large bowl & 12 inch camp oven. Pastry brush & egg beater


1. Mix yeast with sugar & water. Cover & allow to stand until frothy. About 10 minutes.

2. Mix flour,salt & milk powder in large bowl. Rub in butter with fingers.

3. Make a well & pour in yeast mixture & beaten egg. Mix into a soft dough using wooden spoon . You can add 1 - 2 of water if required. I added 1.

4. Turn onto a lightly floured smooth surface & knead until dough is smooth & elastic.

5. Return dough to mixing bowl, cover with teatowel & prove in a warm place until doubled in size. About 30 - 50 minutes.

6. Grease your camp oven & place in sun or warm it up a little beside fire. Not hot!

7. Poke down dough with fingers & knead . Divide into roughly 8 - 10 pieces. 8 pieces is better. Shape into a ball stretching dough under.

8. Place in greased & slightly warm camp oven. Pop lid on & place in the sun & second prove of dough rolls for around 10 - 15 minutes

9. Heat up heatbeads ( 28) or have coals ready.

10. Make bread glaze - beat egg white, add water. Brush on rolls & sprinkle with seeds.

11. Use 7 heat beads under camp oven - 21 on the lid around outside edge.
 

This should give you a temperature of around 200 deg. Bake for 15 minutes. Check quickly. Reduce heat slightly to 6 under & 19 on lid. Continue cooking for further 10 - 15 minutes. Rolls should sound hollow when tapped with your finger.

Take rolls out & cool on rack. Really good when still a little warm.

Happy cooking
 
Recipe and Pics Courtesy Lisa Turner