Bread rolls
4 persons | Kamado, Appetizers, Pizza and bread | Vegetarian | Side dish
Prep time
15 min
15 min
Cook time
30 min
30 min
Total time
45 min
45 min
Prep time
- Light a medium amount of charcoal and heat your YAKINIKU® to 150 °C. When the Kamado is at temperature place the pro set in the Kamado, for this recipe work with indirect heat. Place the heat shield on the lowest level and the grid on the highest level. Now let the Kamado heat up further to 200 °C.
Preparation
-
Mix the yoghurt with the self-rising flour and add a generous pinch of salt. Pat the sun-dried tomatoes dry with some paper or a tea towel and chop them finely, add to part of the dough. Knead into an even dough.
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Now make balls of the same size and grate the old cheese over the balls without the sundried tomatoes. Place all balls of dough on the grill. The balls may touch each other so it becomes a cosy bread.
-
Bake the rolls for about 12-15 minutes, adding the EldurApi fire herbs with the woodchipper after a few minutes. Let the buns cool slightly and serve immediately or store in an airtight container.
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Ingredients
- 450 g self-rising baking flour
- extra baking flour for rolling
- 350 g Greek yoghurt (10% fat)
- 30 gr drained sun-dried tomatoes
- 50 gr mature cheese (optional)
- salt
- 1 egg
Requirements
- pro set
- heat deflector
- woodchipper
- EldurApi fire herbs
- bowl
- grater
- pastry brush
- wooden cutting board
