Savoury Ham Rolls

Pirate Dreams
Posted on 11/18/2012 by cakecrumbs

I have a bad habit of skipping breakfast, but when the boyfriend is over it gives me reason to invest a little effort in what should be my first meal of the day. Here's one of the things I baked for our early morning noms.


This recipe is made using a basic scone dough - with a little twist.



Haw haw, see what I did there?



While this does come attached with a recipe, don't feel restricted by it -- there's so many variations you can make on the filling. I tend to use whatever's on hand. 



Typically it's mustard, ham, onions and parsley, but experimenting with flavours is half the fun. 



20 minutes in the oven and you'll end up with a dozen rolls. 



These are typically served warm with a bit of butter. If you have herbed butter on hand, so much the better. 



Like scones, you'll probably start off wanting to eat the whole batch, then find yourself wondering if you're even going to make it through the third one. They're best eaten straight out of the oven while the exterior is crispy and the interior is warm, but they're nice enough later on if you don't have enough soldiers to demolish the entire batch.



Here's how you can make your own batch:


Savoury Ham Rolls

Ingredients

2 cups (270g) self raising flour
1/2 teaspoon salt
20g butter
3/4 cup (200ml) of milk
For filling:
1 tbsp dijon mustard, blended with 2 tbsp milk
3 tbsp chopped ham
2 tspn chopped parsley
1 tspn grated onion

Method

  1. Preheat the oven to 220°C.
  2. Rub butter into flour and salt using your fingertips (alternatively, use a food processor) until mixture resembles fine breadcrumbs. 
  3. Make a well in the centre of the flour mixture; gradually add milk and work in the flour until combined.
  4. Turn onto a lightly floured surface and knead for 3 minutes, or until dough is smooth and elastic.
  5. Roll dough into a 30x20cm oblong; spread mustard mixture over dough, then sprinkle with fillings. 
  6. Roll up into a swiss roll shape; cut into 12 slices and arrange on a baking tray. Glaze with milk. 
  7. Bake for 15-20 minutes, or until golden brown. Sides of scones will be set when they are cooked. 
  8. Serve warm with butter. 


For step-by-step instructions, or just the printable recipe, check out the original post at Cakecrumbs.



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