Fairly sweet roll, a little like brioche. Excellent served with pate. (in our house goose liver)
Also makes a nice change for scones at morning tea. .
Makes 24 medium sized rolls or 30 small rolls.
500g flour (4 cups)
4 tablespoons chestnut puree
1 tablespoon dried yeast
1 teaspoon salt
2 teaspoons sugar
½ tablespoon olive oil
1 cup fresh chestnuts cooked ,peeled or use dried chestnuts, soaked ,then cooked.
Warm water approx. 1.5 cups.
Chop chestnuts into small pieces. .
Mix together yeast, flour, chestnut flour, salt & sugar. Add water & melted butter, & chestnuts.
Allow to rise for one hour. Make into small rolls. rise. 20 min. Glaze with milk or beaten eggs.
Pre heat oven 200o C Bake 10 -12 min.
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