COURGETTE, DILL & FETA BREADS
These easy to bake rolls are delicious stuffed with your favourite sandwich fillings for picnics, buffets or just as a snack
Provided by Good Food team
Categories Buffet, Side dish, Snack, Supper
Time 1h5m
Yield Makes 12 rolls
Number Of Ingredients 5
Steps:
- Tip the bread mix into a big mixing bowl and stir in the grated courgettes and chopped dill before making up following pack instructions - but only adding half the liquid the pack states (the courgettes will add moisture, the longer they are left in the dough). Knead in a bowl for a couple of minutes (don't worry if it is a bit dry), then leave to rise in an oiled bowl covered with oiled cling film, until doubled in size.
- Line a baking sheet with parchment. If the dough is still a bit dry, knead in dribbles of water until it is pliable. If too wet, do the same with dustings of flour - it will depend on how watery your courgettes are. Divide the dough into 12 pieces (weigh them if you want them to be identical in size). Shape each ball into a roll and line up on the baking sheet in 2 rows of 6, with space for rising between them. Cover loosely with more oiled cling film and leave to double in size again.
- Heat oven to 180C/160C fan/gas 4. Toss the sliced courgettes with 1 tbsp of the oil to coat. Top each risen roll with 3 courgette slices and some crumbled feta, plus a frond or 2 of dill. You should have just under 1 tbsp oil left, so dab this over each roll with a pastry brush and season lightly (the feta is salty). Bake for 30-35 mins until golden and cooked through. If you like a soft crust, cover immediately with a tea towel. Will keep for 1 day in an airtight container, or freeze for up to 2 months, defrost and warm in the oven at 180C/160C fan/gas 4.
Nutrition Facts : Calories 148 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium
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