These tasty herb rolls featuring freshly snipped herbs from your garden are a great addition to a meal - they go particularly well with winter soups!
- 6 spring onions
- 630 g plain flour (5 cups) + extra for trays and kneading
- 250 g self-raising flour (2 cups)
- 6 teaspoons baking powder
- 1 teaspoon baking soda (bicarbonate of soda)
- 8 teaspoons sugar
- 4 tablespoons of fresh herbs (such as thyme, rosemary, parsley, basil)
- 250 ml of milk (1 cup)
- 8 eggs
- 3 tablespoons of olive oil
- Preheat the oven to 180 degrees. Prepare 2 flat oven trays by greasing with butter, and covering with a very light dusting of plain flour.
- Trim the roots from the spring onions, then wash and gently dry. Finely chop the spring onions into rounds.
- Measure the butter, and melt over medium heat in the fry pan. Add the chopped spring onions and cook for 2-3 minutes or until soft. Remove from heat and set aside.
- Meanwhile, wash and gently dry the herbs. Remove the leaves from the stalks and chop the leaves finely.
- Measure out plain flour and self-raising flour and sift into a large mixing bowl with the baking powder and baking soda.
- Measure the sugar, and stir the sugar and chopped herbs into the flour mixture.
- In another smaller mixing bowl, combine the milk, 6 of the eggs and the spring onion mixture. Whisk together.
- Make a well in the flour mixture, then pour the egg and milk mixture into the well. Combine and mix to form a firm dough.
- Light sift some extra flour onto a large chopping board or kitchen bench. Tip the dough out onto the floured surface and knead lightly until smooth.
- Divide dough into 5 equal portions. Then divide each of those 5 portions into 6 smaller portions so you end up with 30 portions in total. Roll each portion into a ball and placed on the prepared oven trays.
- Break the two remaining eggs into a small bowl and whisk together with 3 tablespoons of oil.
- Brush the oil and egg mixture onto each roll, and then put into the oven and bake for 30-35 minutes until cooked through.
Recipe supplied by Te Huruhi School (sourced from Bonza Books, Muffins and Quick Breads).