19 May, 2016

Caterpillar Bread Rolls

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Someone, I forget who recently shared a delicious bread on Facebook, something that rekindled the dormant interest in baking, the spark that was needed to restart me blogging and baking. I just cannot thank her enough!

This was the first bread I baked and ended up setting back my year of exercise for spondylolysis back to say 6 months.   I am back to doing my basic exercises. Not that I regret the bread it but I can do without the pain.

Anyway join me in making this yummy bread.

The basic bread dough is same as I have used in making the Lion House rolls.  This is just how to make the bread.

So here goes.

First, the bread dough is the basic dough that I  make and use on a regular basis. Check it out here.

These are the steps to make the roll:

• Roll out the dough into a circle.

• Mark a line in the center of the dough and cut  one side of the circle in strips till you reach the line.

• Spread the  chocolate spread/Nutella  on the uncut side.

• Roll up gently but firmly sealing the sides. Take care or the chocolate will ooze out.

• Now  seal the cut  edges carefully around the roll else they open up while baking. You can use water or egg wash.

• Curve the roll in the shape of a worm.

• Apply two laung/cloves as eyes. (push then in well as they pop out).

• Place on greased (or parchment lined) baking pans. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours).

• Preheat the oven at 190 C about 15 minutes before the rolls go in the oven.
•  Give the rolls an egg wash in case you want to avoid eggs use milk.
• Bake for 35 minutes approx until they are browned to your satisfaction.
• Brush with melted butter while hot.

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