Soft and fluffy, these homemade bread rolls with smoked salmon filling are picnic perfect.
- Combine the yeast, sugar and water in a small bowl. Cover with plastic wrap and set aside in a warm place for 5 minutes or until frothy. Add the butter, cottage cheese and half the egg. Stir to combine.
- Combine the flour, dill, baking powder and salt in a bowl. Make a well in the centre. Add the yeast mixture. Use a wooden spoon to stir until well combined. Use your hands to bring the dough together in the bowl. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Spray a bowl with oil to grease. Place the dough in the bowl and cover with plastic wrap. Set aside in a warm, draught-free place to prove for 1 hour or until dough has doubled in size.
- Punch down the centre of the dough with your fist. Turn onto a lightly floured surface. Divide the dough into 12 equal portions. Roll each portion into a ball. Spray a 22cm (base measurement) springform pan with oil. Line the base with non-stick baking paper. Arrange the rolls in prepared pan. Cover the rolls with plastic wrap and set aside in a warm draught-free place for 1 hour or until almost doubled in size.
- Preheat oven to 200°C. Brush the rolls with the remaining egg. Sprinkle with the caraway seeds. Bake for 20-25 minutes or until the rolls are golden and a skewer inserted into the centres comes out clean. Set aside in the pans for 10 minutes to cool slightly before transferring to a wire rack to cool completely.
- To make the pickled cucumber, combine the vinegar, sugar and salt in a small bowl and stir until the sugar dissolves. Add the cucumber and toss to coat. Set aside for 10 minutes to infuse. Drain.
- Cut the bread rolls in half. Spread with Dijonnaise, top with the salmon, pickled cucumber and fresh dill sprigs.
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Food Storage Container Set
Food Storage Container Set
Cutting Board Set