Twinned bread rolls:
I took the short cut – using bread ready mix for both the brown and white parts (seeing that I don’t have to prove to anyone that I can make bread from scratch.)
For 12 rolls I used 250gram of each and prepared as instructed on the packets. While the dough was rising, I grated some Cheddar cheese (any strong tasting cheese should do, but I kept in mind that someone might want to enjoy it with a little jam.) I cut 6 spring onions into 4cm pieces, halved them lengthwise and got twelve sage leaves from my herb garden (sounds impressive – just a few potted herbs at my back door).
Now for the creative bit:
Divide the white and the brown dough balls into 12 small balls each – rolling them into a “sausage” and then pinching rather than cutting or tearing. To get equal sized balls I firstly divided my dough into two, then halved each, which was easily divided into 3 each. Roll each small ball into a “sausage” and flatten it with the heel of your hand, add the filling and roll, pinching the bottom not to leak some of the filling (especially the cheddar). Put one of each into a mini sandwich tin or muffin pan or even into ramekins. Brush with beaten egg yolk or milk or a mixture of both – this turns to a lovely golden brown when baking.
While you leave these to rise to about double their volume (±30min) preheat your oven to 180˚C (360˚F). Bake for about 15 minutes till golden brown – this may depend on your specific oven, so please check after 10 minutes.
The possibilities of different fillings and combinations are of course endless:
Try chopped nuts and cinnamon sugar in one half, and chopped dates and ginger in the other.
Or caramelised onion with a touch of chilli in one, and herbs and cheese of your choice in the other.
This one sounds nice: spread a touch of honey and mustard on one and roll up with a piece of parsnip in one, and pop a few fried bacon bits and freshly ground black pepper onto the other.
Enjoy! And do let my know if you discover another nice combination!