Dough: 250 g strong white flour 1 teaspoon yeast 1/2 teaspoon sugar 1/2 teaspoon salt 1 tablespoon olive oil 160 ml warm water
Mushroom & garlic filling: 300 g mushrooms 8 garlic cloves 2 tablespoons oil 20g parsley 1/2 cup softened butter salt and pepper
Put the flour in a mixing bowl, and mix in the yeast and sugar. Then add the salt and mix again. Add half of the water and oil and start to mix. Then add water slowly until a dough is formed. Knead for 10 minutes
Cover the bowl with a damp tea towel, to prove for approximately an hour, after which the dough should have doubled in volume.
Now cook the mushroom & garlic filling. Finely chop the mushrooms, and crush the garlic. Heat the oil for a few seconds and add half of the garlic and all of the mushrroms, and cook for approximately 8 minutes until there is no liquid left. Cool the mixture. Chop the parsley finely. Add this to the cooled mixture, along with the rest of the garlic, softened butter and salt & pepper. Mix well.
Knock back the dough to punch out the air and pull the dough in on itself. Roll it out to approximately 35 cm x 20 cm
Place the mushroom mixture on the rolled out dough, and slice into 16 horizontal strips. Roll each strip ensuring the mixture doesn't fall out and place on a baking tray
Cover the baking tray and prove the pinwheels for approximately 25 minutes.
Bake in a preheated oven at 200 degrees centigrade for approximately 20 minutes
Deliciously soft, fluffy, savoury buns, which when broken open, reveals a sage and onion filling dispersed through the bun. Spread on some good quality salted butter and you are done. Excellent for picnics, accompanying soup or just as a snack by itself. They freeze very well and I tend to bake 3 batches in one go every few weeks as they are a perfect after school snack and a great way to utilise my very prolific sage plant!
We have all had those moments right, where despite our best efforts our bread gets stuck and what comes off our pizza stone or out of our baking tin looks like a loaf of bread that has been run over a few times. However all is not lost, that bread can be used to make a savoury bread and butter pudding that makes the whole situation a little less saddening.
I have used sourdough bread, onions, bacon and chilli here, but honestly use whatever you have to hand.
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