Sardine bread rolls. Sardine rolls are one of my favorite snacks. When I was in my hometown, I used to make these a lot for teatime with my family. We loved eating sardine rolls while sitting and watching our favorite show.
These Bread Rolls are sweet, buttery, Soft, and fluffy. Add the pasta to the sardine mixture and toss well to combine. Add the parsley, most of the bread crumbs and some reserved water, if necessary, to moisten. This Tasty Sardine bread rolls using 8 simple ingredients and 3 easy steps. Learn how to achieve it.
Ingredients of Sardine bread rolls
- It’s 2 cups of flour.
- It’s 11/2 tablespoons of instant yeast.
- Prepare 2 tablespoon of dry milk.
- You need 1 tablespoon of sugar.
- It’s 1/2 teaspoon of salt.
- Prepare of Lukewarn water.
- It’s of I tin of sardine.
- Prepare of Oil from sardine / vegetable oil.
Thaw the sardine fillets and pat dry. Roll firmly and close with a toothpick. Butter, dry yeast, eggs, flour, milk, salt, sugar. Serve sardines with tomato and grilled bread drizzled with oil and topped with basil.
Sardine bread rolls instructions
- Sieve flour and salt into a bowl, add sugar, milk, yeast mix up well. Next add in the lukewarn water till the dough is form… Next add in the oil incorporate oil into the dough well and leave fluffy dough covered in the bowl to proof for 69mins.
- After 6omins. punch dough down, knead dough into balls shapes. Place mashed sardine into the dough… Place all rolls into a n already buttered baking pan. All ow to raise for 30 mind..
- Baked in a pre heated oven with moderate heat for 30mind or till bread turns golden brown. Next remove from pan. Place on a rack to cool completely and enjoy with your favourite hot beverage or talk glass of chilled lenomade..
Recipe by Alison Roman. , Photos by Michael Graydon Nikole Herriott. Bread roll is a popular snack made by stuffing spiced boiled potatoes. Stir bread crumbs until deeply golden in color. This crusty bread roll recipe is truly a beautiful thing. When I asked my boyfriend, an avid lover of seafood of all kinds, what I should make for this contest, he quickly and enthusiastically answered, "sardine butter!" Eaten on toast as an hors d'oeuvre or starter.