I'm not much of a breakfast person simply because I feel ill if I eat soon after waking, but when my boyfriend stays over I find myself not just wanting to make breakfast, but wanting to make something nice for him. We usually go for something like baked eggs or bacon and egg muffins, but every so often I get the motivation to do something that takes a little more effort.
These rolls are made using a basic scone dough, with a little bit of a twist.
The recipe is simple enough, and uses the type of pantry ingredients most of us have on hand. I use fresh herbs because I have a herb garden at home, but if you don't or don't plan for these in advance, the dried variety will do just fine.
Making the dough is about as easy as it gets. Take your flour mixture and make a well in the centre, then add a third of the milk.
Then you gradually work the flour in, adding more milk when it becomes thick, until all the milk is gone and you're left with a big glob of dough.
Knead said glob until it feels smooth and elastic. As with scones, you don't want to overwork the dough too much. The perfect scones come from dough that has been lightly handled, especially during kneading.
Roll that out into a long, oblong shape. It doesn't need to be perfect – again you don't want to overwork it too much. If you keep trying to re-roll it to get a perfect shape, your scones may become dense and not well risen. So close enough is good enough.
Cover the dough with a mustard and milk mixture.
Then cover it with the fillings.
Carefully roll it up as you would for a swiss roll.
Then slice it up, ready for baking.
20 minutes later you'll end up with a dozen of these babies.
These are typically served warm with a bit of butter. If you have herbed butter on hand, so much the better.
Like scones, they're that odd mixture of tasting light and dense at the same time. You 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
2 cups (270g) self raising flour
You'll find the printable version of this recipe here.