Chinese-Style Chicken Buns

Makes: 12 Chinese-Style Chicken Buns  Oven: 200 °C / 400 °F
Preparation Time: 1 hour 30 minutes  Baking Time: 15 – 20 minutes

Ingredients

Dough:

360 g White bread flour ( 3 x 250 ml / 3 cups )
5 ml Salt ( 1 tsp )
15 ml Sugar ( 1 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
60 ml Oil ( 4 tbsp )
125 ml Lukewarm water ( ½ cup )
80 ml Lukewarm milk ( ½ cup )
1 Beaten egg mixed with 15 ml water, to brush
Sesame seeds, to sprinkle

Filling

60 ml Olive oil ( 4 tbsp )
15 ml Preserved ginger, chopped ( 1 tbsp )
30 ml Soy sauce ( 2 tbsp )
15 ml Honey ( 1 tbsp )
4 Chicken breast fillets, chopped
6 Spring onions, chopped
45 ml Basil, chopped ( 3 tbsp )
Salt and ground black pepper, to taste

Method

  1. Mix the white bread flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
  2. Mix the oil, water and milk together and add to the flour mixture to form a soft dough.
  3. Knead the dough for about 10 minutes, until smooth and elastic.
  4. Cover with greased plastic and allow to rest, for 10 minutes.
  5. Heat the oil for the filling, in a frying pan. Add the ginger, soy sauce and honey and fry for about 5 – 10 minutes. Add the chicken, spring onions, basil and seasoning. Simmer for 5 minutes. Remove from the heat.
  6. Knock the dough down and divide into 12 equal pieces. Roll each piece into a round ball and place under greased plastic.
  7. Start with the first ball and roll out each into a 13 cm round. Divide the chicken filling and place onto the middle of each dough round. Brush the edge of the rounds with the beaten egg mixture.
  8. Bring up the sides of the dough to cover the filling. Pinch the edges of the dough firmly together to seal.
  9. Place the buns, seal-side down, onto a lightly greased baking tray.
  10. Cover with lightly greased plastic and allow to rise in a warm place for 20 – 25 minutes.
  11. Brush the buns lightly with the egg-wash, sprinkle with sesame seeds and bake in a preheated oven at 200 °C / 400 °F for15 – 20 minutes, or until golden brown.
  12. Cool on a cooling rack and serve.

Air Fryer Rolls

Makes: 12 Air Fryer Rolls Oven: 180 °C / 350 °F
Preparation Time: 1 hour 40 minutes Baking Time: 15 – 20 minutes.

Ingredients

420 g Cake flour ( 3 x 250 ml + 1 x 125 ml / 3½ cups )
5 ml Salt ( 1 tsp )
45 ml Sugar ( 3 Tbsp )
60 g Margarine/Butter
10 g Anchor Instant Yeast ( 1 packet )
125 ml Warm milk ( ½ cup )
80 ml Lukewarm water ( 1⅓ cup )
30 ml Olive oil ( 1 Tbsp )
1 Large egg
20 ml Milk, to brush ( 2 tsp )
Sesame and Poppy Seeds, to sprinkle
20 ml Melted butter, to brush

Method

  1. Combine the flour, salt and sugar together in a bowl. Rub the margarine/butter into the flour mixture. Add the Anchor Instant Yeast and mix.
  2. Mix the warm milk, lukewarm water, olive oil and egg together. Beat with a fork to break up the egg. Allow to cool down to lukewarm.
  3. Add the milk mixture to the flour mixture and work together to form a soft ball of dough.
  4. Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic.
  5. Transfer the dough into a greased bowl that will fit into the Air Fryer and cover with a plate.
  6. Set the Air Fryer on 70 °C for 5 minutes to warm the oven. Switch the Air Fryer off, place the bowl with the dough into the oven and allow to rest for 15 minutes.
  7. Knock the dough down and roll into a roll. Divide into 13 even pieces. Roll each ball into a round and place into a round dish/foil pan. Place 10 balls around the side and 3 in the middle to form a clover leaf.
  8. Cover with greased plastic and allow to rise in a warm place to rise until double in volume, about 20– 30 minutes. Brush with milk and sprinkle with Sesame and Poppy seeds.
  9. Bake in the Air Fryer at 180 °C for 15 – 20 minutes, or until golden brown. If the rolls become too brown, place a piece of foil on top.
  10. Remove from the oven and brush the hot rolls with melted butter. Place onto a cooling rack.

Brown Bread Rolls

Makes: 8 Brown Bread Rolls Oven: 200 °C / 400 °F
Preparation Time: 1 hour 30 minutes   Baking Time: 15 – 20 minutes

Ingredients

250 g Brown bread flour (2 x 250ml / 2 cups)
250 g Cake flour (2 x 250ml / 2 cups)
10 ml Salt (2 tsp)
20 ml Sugar (2 tbsp)
10 g Anchor Instant Yeast (1 packet)
60 g Margarine (4 tbsp)
125 ml Warm milk (½ cup)
185 ml Cold water (¾ cup)
1 Beaten egg, to brush

Method

  1. Mix the brown bread and cake flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
  2. Dissolve the margarine in the warm milk and add the cold water. Allow this mixture to cool down until lukewarm. Do not add whilst still hot.
  3. Add enough milk mixture to the flour mixture to form a soft dough. If the dough is still dry and firm, add a little more water, about 10 – 20 ml.
  4. Knead the dough until smooth and elastic, cover with greased plastic and leave to rest for 10 minutes.
  5. Knock the dough down and divide into 8 equal pieces, about 90 – 100 g. Roll each piece into a round ball and place on a greased baking tray.
  6. Cover with a greased plastic and allow to rise in a warm place for 30 – 35 minutes.
  7. Brush the top gently with beaten egg and bake in a preheated oven at 200 °C / 400 °F for 15 – 20 minutes.
  8. Allow to cool on a cooling rack. Once cooled down completely, cut the top of the roll off and hollow out the roll.
  9. Pour your soup of choice into the roll and serve.

Hint

Allow the hollowed-out bread to dry. Liquidise and store in an airtight container. Use as breadcrumbs, when required.

Brioche Buns

Makes: 8 Brioche Buns Oven: 180 °C / 350 °F
Preparation Time: 2 hours   Baking Time: 15 – 20 minutes

Ingredients

500 g Cake flour (4 x 250ml / 4 cups)
3 ml Salt (½ tsp)
10 g Anchor Instant Yeast (1 packet)
45 g Butter (3 tbsp), melted
30 ml Sugar (2 tbps)
2 Large eggs, beaten
45 ml Warm milk (3 tbps)
250 ml Lukewarm water (3 tbsp)
1 Egg, beaten
30 ml Milk (2 tbsp)
Sesame Seeds, to sprinkle

Method

  1. Mix the flour and salt together. Add the Anchor Instant Yeast and mix.
  2. Mix the melted butter and sugar together. Add the beaten eggs, warm milk and warm water together. Make sure the liquid is lukewarm and not hot. Add to the flour mixture and mix to form a soft dough. If the dough is sticky, add a little more flour.
  3. Knead the dough well until smooth and elastic, about 10 minutes.
  4. Place the dough on a lightly floured surface, cover with greased plastic and allow to rest for 20 minutes.
  5. Knock the dough down, divide into 8 equal pieces and roll each piece into a round ball.
  6. Place on a lightly greased baking tray and press slightly flat with the palm of the hand.
  7. Cover with greased plastic and allow to rise in a warm place until double in size, about 20 – 30 minutes.
  8. Mix the beaten egg and the milk together and lightly brush the buns. Sprinkle with sesame seeds.
  9. Bake in a preheated oven at 180 °C / 350 °F for 15 – 20 minutes, or until golden brown.
  10. Remove from the oven and place on a cooling rack to cool. Use the Brioche Buns to prepare your favourite hamburger.

Soft Rolls

Makes: 36 Rolls    Oven: 200 °C / 400 °F
Preparation Time: 1 hour and 30 minutes    Baking Time: 20 – 25 minutes

Tasty soft homemade rolls and buns that can be used for Hamburgers, Hot Dogs, Cold Meat Rolls and more

Ingredients

1 kg Cake flour ( 8 x 250 ml / 8 cups )
15 ml Salt ( 3 tsp )
30 ml Sugar ( 2 tbsp )
60 g Margarine ( 4 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
250 ml Milk ( 1 cup )
375 ml Lukewarm water ( 1½ cups )
Margarine, to brush

Method

  1. Mix all dry ingredients together, then rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
  2. Add enough of the lukewarm water and milk mixture to form a soft dough and knead the dough well until smooth and elastic, about 5 minutes.
  3. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes.
  4. Knock the dough down, divide into 36 equal pieces and shape into round balls.
  5. Place the balls, with spaces between them, onto a greased baking tray. Cover with greased plastic and allow to rise in a warm place, until double the size, about 20 – 30 minutes.
  6. Bake in a preheated oven at 200 °C / 400 °F for about 20 – 25 minutes, or until golden brown. Brush with melted margarine for a shiny crust.

Portuguese Rolls

Makes: 12 Portuguese Rolls    Oven: 200 °C / 400 °F
Preparation Time: 1 hour    Baking Time: 15 – 20 minutes

Ingredients

500 g Cake flour ( 4 x 250 ml / 4 cups )
7 ml Salt ( 1½ tsp )
10 g Anchor Instant Yeast ( 1 packet )
315 ml Lukewarm water ( ± 1¼ cups )
Flour, to sprinkle

Method

  1. Mix the cake flour and salt together and add Anchor Instant Yeast and mix.
  2. Add the lukewarm water to the flour mixture to form a soft dough and knead the dough until smooth and elastic, for about
    10 minutes.
  3. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes.
  4. Knock the dough down, divide the dough into 12 equal pieces and roll each piece into a ball. Cover with lightly grease plastic and allow to rest for 10 minutes.
  5. Dust the table surface with flour. Place a ball onto the floured surface and dust flour on top. With the side of a hand, press down over the middle of the dough, making sure to press all the way to the table surface.
  6. Transfer to a flour free surface to roll the knobs at the ends. Place small fingers about 10 mm on each side of the split loaf and roll forward and backward, pressing lightly to divide the dough and forming the rounded knobs on the end of the roll. Dust well with flour.
  7. Place the rolls onto a lightly floured baking tray, cover with greased plastic and rise in a warm place for 15 – 20 minutes.
  8. Place an ovenproof dish, with water, into the oven – standing it on the bottom of the oven. Baking whilst steam is circulating in the oven will ensure a soft inside texture and a crispy outer crust.
  9. Bake in a preheated oven 200 °C / 400 °F for 15 – 20 minutes until golden brown and crisp

Italian Olive Bread/Rolls

Makes: 24 Olive Rolls or 1 large Olive Bread    Oven: 200 °C / 400 °F
Preparation Time: 1 hour and 40 minutes    Baking Time: 15 – 20 minutes

Ingredients

500 g Cake flour ( 4 x 250 ml / 4 cups )
15 ml Sugar ( 1 tbsp )
7 ml Salt ( 1½ tsp )
30 ml Olive oil or Sunflower oil ( 2 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
300 ml Lukewarm water ( approx. 1¼ cups )
100 g Olives, pitted and chopped ( 1 packet )
Olive oil, to coat
Flour, to dust

Method

  1. Mix all the dry ingredients, as well as the Anchor Instant Yeast together.
  2. Add oil and enough lukewarm water to form a soft dough and knead the dough well until smooth and elastic, about 5 minutes.
  3. Leave the dough in a bowl, cover with plastic and allow to rest for 10 minutes.
  4. Knock the dough down, add the olives and knead until evenly mixed. Coat a bowl with oil and place the mixture into the oiled bowl.Cover and leave to rise in a warm place until well sponged, about 15 minutes, for the characteristic Italian bread flavour.
  5. Turn the dough out gently onto a well floured surface, press into a large rectangle, about 2,5 cm (1 inch) thick. Sprinkle dough surface generously with flour.
  6. Cut dough into even strips and then cut each strip diagonally into equal pieces.
  7. Place onto a floured baking tray, cover with greased plastic and allow to rise in a warm place until double in volume, about
    15 – 20 minutes.
  8. Bake in a preheated oven at 200 °C / 400 °F for 15 – 20 minutes, or until crisp and golden brown.

Variation

  1. Olive Bread: Follow steps 1 to 4 for the above recipe. Gently turn the dough out onto a well floured surface and shape the dough into a large round ball. Place onto a floured baking tray and make cuts across the top with a sharp knife. Sprinkle with flour, cover with plastic and allow to rise in a warm place until double in volume, about 20 – 25 minutes. Bake in a preheated oven at 200° C / 400° F for 20 – 25 minutes, or until crisp and golden brown.
  2. Sun Dried Tomato Swirl: Soak 100 g (1 packet) sun dried tomatoes in warm water until moistened and chop, reserving a few whole tomatoes for decoration. Follow steps 1 to 4 for the above recipe, replacing the olives with the sun dried tomatoes. Turn the dough out onto a well floured surface, gently roll into a long strand. Roll the strand up into a spiral, sprinkle with a little grated cheese and decorate with the remaining sun dried tomatoes. Place onto a floured baking tray, cover with plastic and allow to rise in a warm place until double in volume, about 20 – 25 minutes. Bake in a preheated oven at 200° C / 400° F for 20 – 25 minutes, or until golden brown.

Fancy Rolls

Makes: 24 Fancy Rolls    Oven: 200 °C / 400 °F
Preparation Time: 1 hour 20 minutes    Baking Time: 15 – 20 minutes

Ingredients

500 g Cake flour ( 4 x 250 ml / 4 cups )
10 ml Salt ( 2 tsp )
5 ml Sugar ( 1 tsp )
30 g Margarine ( 2 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
330 ml Lukewarm water ( ± 1⅓ cups )
1 Beaten egg or milk, to brush
Seeds, to sprinkle OR
Flour, to dust

Method

  1. Mix the cake flour, salt and sugar together. Rub the margarine
    into the flour with the fingertips.
    Add the Anchor Instant Yeast and mix.
  2. Add the lukewarm water to the flour mixture to form
    a soft dough. If the dough is too dry and firm,
    add about 10 – 20 ml extra water. The dough must be
    soft and pliable.
  3. Knead the dough well for 10 minutes, until smooth
    and elastic. Place the dough on a lightly floured
    surface, cover with greased plastic and leave to
    rest for 5 minutes.
  4. Knock the dough down, divide into 24 equal
    pieces and shape each piece into a round
    ball. Roll each ball into a 25 – 30 cm
    strand, hold left end in the left hand
    and bring right hand over the left end
    making a small loop and leaving a long loose end.
    Feed the loose end in and out of the loop until the two
    ends meet. Place the ends towards the
    baking tray.
  5. Place the shaped rolls onto a lightly
    greased baking tray, cover with greased plastic and rise in
    a warm place for about 20 – 25 minutes.
  6. Brush with beaten egg or milk and sprinkle with seeds,
    or simply dust lightly with flour.
  7. Bake in a preheated oven at 200 °C / 400 °F for
    15 – 20 minutes, or until golden brown.

Chouriço Rolls

Makes: 16 Chouriço Rolls    Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes    Baking Time: 15 – 20 minutes

Ingredients

500 g Cake flour ( 4 x 250 ml / 4 cups )
5 ml Salt ( 1 tsp )
5 ml Sugar ( 1 tsp )
10 g Anchor Instant Yeast ( 1 packet )
250 ml Lukewarm water ( 1 cup )
60 ml Oil ( ¼ cup )
30 ml Olive oil ( 2 tbsp )
2 Chouriço sausages, cut into pieces
250 ml Cheddar cheese ( 1 cup ), grated
1 Beaten egg, to brush

How to slice Chourico Roll into triangles

Method

  1. Mix the cake flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
  2. Mix water and oil and add to the flour mixture to form a soft dough. Add about 15 – 30 ml of lukewarm water, should the dough be too dry.
  3. Knead the dough until smooth and elastic, about 10 minutes.
  4. Cover the dough with lightly greased plastic and leave to rest for 5 minutes.
  5. Knock the dough down and roll out into a 50 x 10 cm rectangle. Lift the rolled out dough up to shrink back and place onto the surface. Start on the bottom left hand corner of the dough and make a mark, and then every 6 cm until the end. On the top left hand corner – measure 3 cm and make a mark. Thereafter make a mark every 6 cm until the end. (See diagram above for cutting).
  6. Line up the bottom markings with the top markings in a zig-zag pattern and cut the dough up and down to each mark.
    You should now have 16 triangles.
  7. Brush the triangles with olive oil.
  8. Sprinkle each triangle with chouriço sausage pieces and grated cheese.
  9. Roll each triangle up into a roll, starting from the wide end of the triangle and rolling
    up to the point of the triangle.
  10. Place each roll onto a greased baking tray and cover with lightly
    greased plastic and allow to rise for 15 – 20 minutes.
  11. Brush gently and evenly with egg and bake in
    a preheated oven for 180 ˚C / 350 ˚F for
    15 – 20 minutes, until golden brown.
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