Time to bake?
How about some soft, fluffy, yeasted rolls, with the addition of some caraway seeds and fennel seeds for their fragrance? Often or not, I find that enriching the dough with a little butter and some eggs, adds a nice texture and airiness to the batter, so let’s do that too…
I’ve often described my breakfasts as lazy. By this I mean slow, because by the time I wake up (often after a late night shift at the theatre) it might be towards mid morning and I’ll probably be more inclined to lunch. If I’m smart enough (which I’m often not) I might remember to mix a little starter dough the night before so that I can let the yeast do all the work whilst I snooze, only to have freshly baked goods the next day.
Actually, this might be the only way I can actually have freshly baked goods at all, aside from heading out to buy them of course! But who doesn’t want to make their neighbors jealous with the smell of yummy goods
The recipe is definitely adaptable. Don’t like caraway seeds? Then substitute for some oats, or walnuts. Can’t have nuts? Then how about some fruit in the form of sultanas or dried figs (which would be lovely with blue cheese in place of the cheddar of course!)
If you’d prefer not to do the slow rise overnight and just want to make up something quickly, by all means there are a plethora of muffin recipes, some here, but to be truthful this is far more similar to a soft, eggy roll that you might find in those Asian bread shops.
ready for the close up Mr DeMille…
So in short, here’s a slow rise, yeasted roll with 3 seeds best topped with some crumbly cheddar and drizzled generously with honey. That’s right, we’re going to slap these with honey and call it lunch!