INGREDIENTS
550g organic, T55, strong flour
125g full fat, organic milk
125g nettle tips
20g fresh yeast
6 organic, free range eggs
75g white sugar
12.5g Cornish sea salt
125g soft, unsalted, organic butter
Makes between 12 and 15 rolls.
Warm the milk with the nettle leaves and blitz in a blender, leave to cool.
Mix all the dry ingredients together in a bread mixer or in an ordinary blender, add the milk and nettle mix, beat gently with the paddle for 6 minutes. Add the eggs one by one. When the eggs are fully incorporated, beat the butter into the dough mixture on a fast speed. Place in the fridge to rest for 5-6 hours.
Shape the dough into small balls and leave to prove in the warmth of the kitchen, for approximately 30 minutes.
Brush the rolls with egg yoke and bake for 8-10 minutes in a pre heated oven at 190 Degrees.
Kenneth Culhane
