I was craving mutton bunny chow prior to my trip to Durban….probably in anticipation of it.
So I made a thick-ish mutton curry and set about getting my mini loaves baked.
I used the “Aunty’s Bread Rolls” recipe from one of my go-to books…Food with Flair. The recipe however called for 7 whopping cups of flour. Now for two people, that would make entirely too much bread. So I halved it and adjusted to my taste. Here’s the recipe as I adjusted it….
For the full recipe, please refer to Food with Flair recipe book
3 cups flour
2 tblsp sugar
1/2 tsp salt
1 pkt instant yeast
1 beaten egg
1 & 1/2 cups milk (use a little more if your dough is too dry)
Combine all the dry ingredients in a bowl.
Melt the butter in the milk
take it off the heat and beat in the egg.
Use the milk mixture to form a dough with the dry ingredients, adding slowly and kneading it well. Only use as much milk mixture as necessary to form a soft dough.
Rub oil over the dough, place into a bowl, cover with clingwrap and a dishcloth. Leave in a warm place to rise to double its size.
Preheat oven to 180 degrees.
Punch dough down, do not knead it too much. Form into mini loaves and place onto a greased oven tray or fill into greased loaf tins.
Leave for 5 minutes to rise further. Brush with egg/milk and bake til lightly coloured.
Remove from oven and immediately lay a wet dishcloth over all the loaves.
Slice off the top, scoop out the insides….fill with mutton curry and top with the scooped bread and lid.
Serve with a side salad. I served with avo slices.
~ Fehmz ~