About this bread
These piqued-up party rolls are filled with delicious ingredients, and formed into fun shapes. Perfect with hors d’oeuvres, dinner, soups and chili, or as a quick snack and so easy to make.
The recipe using my favorite basic bread dough. It only has 6 ingredients and is simple to make. It it the dough used to make a Delicious English Farl, but you can use it for lots of variations of bread. It originates for Paul Hollywood’s 100 Great Breads, but I adapted the recipe to make it work for me. In my recipe, I added a bit more water (a wetter dough is a fluffier dough), a bit of sugar, and cut the salt. Use your hands to blend in the butter, if you have time. It gives the dough some love.
First of all, the recipe for Piqued-up Party Rolls uses a basic dough. Then divide into thirds. Fill with cheese, herbs, or leave plain but form into a fun shape. Brush with egg wash and sprinkle with poppyseeds, sesame seeds, flaxseeds, or just dust with flour. Let rise, bake, and enjoy. They still taste great a day or two later.
A few other recipes you might like:
Piqued-up Party Rolls
Ingredients
Dough Ingredients
- 4 cups white flour bread flour would be great, but I use regular white flour because that's what I have
- 1½ teaspoons salt
- 1 scant tablespoon instant yeast
- 1 tablespoon sugar
- 6 tablespoons butter, softened
- 1⅓ cups water (room temperature is fine) You might need to add another tablespoon or two of water to make a soft dough.
Instructions
Making the dough
- Put flour, salt, yeast, sugar, and butter in a bowl of a stand up mixer like a KitchenAid.
- Add butter and blend in with your fingers until it is distributed, and the mixture seems a bit like bread crumbs.
- Add water and mix with the dough hook of your KitchenAid (or by hand) until you have a soft dough. *If you are blending by hand, it should feels just a tiny bit sticky. *If you are using a mixer, the dough should somewhat move about rather than stick to the dough hook.
- Mix for about 5 minutes, then knead with your hands for at least five minutes more until the dough will stretch a bit when you pull on it.
- Let rest for 1 hour, or until it clearly has doubled. Better a bit longer than under proved.
- Divide dough into three parts.
Part 1 - pesto pinwheels
- Roll this section of dough into a 6" x 12" rectangle. Brush with 1/4 cup pesto, then roll up and cut into 3/4" slices and place on parchment-covered baking tray. Let rise one hour.
Part 2 - seeded rolls
- Divide dough in half. Divide each half, in half, and so on until you have 12 pieces. Roll each into a ball. Dip in egg wash, then onto a plate of poppy or sesame seeds. Place on parchment-covered baking tray, and cut a cross on the top of each one. Let rise one hour.
Part 3 - Stilton-walnut knots
- Incorporate 1 oz of crumbled stilton and 1/3 cup walnuts into the dough. Divide the dough into 3 ounce pieces, and roll each into a 6" rope and tie into a knot. Place on parchment-covered baking tray. Let rise one hour.
Baking
- Preheat oven to 425°F. Brush the rolls with egg wash. Bake the 20 minutes or or until golden brown. Cool on wire rack.
