Sage and Onion Rolls

They worked, Kind of. I made my dough a little on the wet side, so the rolls look less than gorgeous, but they do eat very well.

I made a standard 500g flour dough –  with fresh yeast, olive oil, salt and black pepper; adding 1tsp each of brown and black mustard seeds, plus chopped fresh sage and some reconstituted dried onions. For the liquid, I used the drained liquid from the onions. 8 rolls of approx 120g dough each. Baked for 25 minutes at 200°C.

Recently, at the: Crooked House

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Determinedly Cheering Myself Up

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Recent movements of the: Deux Escargots

second test

post by mail. who is this user Beth Loft 86390, France

October 29, 2020 at 12:12PM

It’s mass migration time! #livereportingfromtheroad #france #autumn2020 #thelockdowndash

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