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I thought that there could be nothing better than a potato baked on the barbeque to serve with barbequed food, however, I'm starting to change my opinion; these bread rolls are delicious and fun to make. There is basically nothing that beats freshly made bread, and making it yourself just adds to the pleasure, especially when you eat the rolls warm from the barbeque. The name damper rolls comes from the tradition of damping down the fire to lower the heat before cooking the rolls. The quantities shown in this recipe make 12 small rolls.
Ingredients
- 500g Strong white flour
- 7g Fast action yeast
- 1 tsp Salt
- 2 tbsp Natural yoghurt
- 2 tbsp Olive oil
- 50g Butter, softened
- 1 tbsp Fresh herbs (I like parsley, chives and basil) chopped
- 2 cloves Garlic, finely chopped
Method
- Mix together the flour, yeast and salt in a large bowl.
- Mix the yoghurt and oil in a measuring jug, and make up to 350ml with warm (not hot) water.
- Add the water to the flour and mix until a ball of dough is formed.
- Knead the dough for about 10 minutes, or until it is smooth and elastic.
- Grease the bowl and place the ball of dough into the bowl.
- Cover with loose cling film and place in a warm place (I always use the airing cupboard) for at least an hour until doubled in size.
- Mix the butter with the herbs and garlic and place in the fridge.
- Knead the dough for a couple of minutes and divide the dough into 12.
- Press each portion of dough into a disc, and place a small amount of the herb butter in the centre of the disk.
- Enclose the butter with the dough, and roll a little to smooth the join.
- Wrap each roll with tin foil (shiny side in), ensuring that there is room for the dough to rise.
- Place the rolls on the barbeque rack (or in an oven at 200 degrees C) for 15 - 20 minutes or until cooked through.
- Leave to cool slightly for 5 minutes before unwrapping the foil and serving immediately.