These bread rolls are easier to make than you might think and deliciously flavoured with red onion marmalade
Equipment and preparation: for this recipe you will need a mixer with a dough hook attachment and eight clean clay flower pots.
- 500g/1lb 2oz unbleached strong white bread flour, plus extra for dusting
- 1 tsp
- 2 tsp dried
- 300ml/10fl oz warm water
- 4 tbsp onion
Preheat the oven to 220C/200C Fan/Gas 7.
Put the flour, salt and yeast in a mixer with a dough hook attachment and mix. Gradually add the water until it forms a dough then knead in the processor 5-8 minutes.
Leave to rise for at least an hour. Then knock the dough back and knead in the marmalade.
Grease 8 clean clay flowerpots with butter and line them with baking parchment. Divide the dough into 8 pieces and put it in the flowerpots. Leave to prove again for 30 minutes.
Place the flowerpots on a baking tray and bake for 10-15 minutes, or until golden-brown and cooked through.