Peppered Camembert Damper Bread Rolls |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Served warm with soup these rolls will become a regular! Wrap dampers in a clean tea towel to keep them warm for up to 30 minutes. You could replace the pepper with sea salt and rosemary, and the camembert with grated tasty cheese. Ingredients:
3 cups self-raising flour |
1 1/2 teaspoons cracked black pepper |
3 1/2 ounces camembert cheese, chopped |
3 ounces butter, melted, cooled |
2/3 cup milk |
Directions:
1. Preheat oven to 400°F Lightly grease two baking trays. Sift flour and 1 teaspoon salt into a large bowl.
2. Stir in pepper and camembert. Make a well in the centre.
3. Combine butter, 1/2 cup milk and 1/2 cup water in a jug. Pour into well. Using a flat-bladed knife, mix until just combined. Turn out onto a lightly floured surface. Knead gently until dough comes together.
4. Divide dough into 8 portions. Roll each portion into a ball and flatten slightly. Place on baking trays, allowing room for spreading. Brush tops with remaining milk. Using a small, sharp knife, make 3 slits in the top of each damper.
5. Bake dampers for 12 to 15 minutes, swapping trays after 8 minutes, or until golden and a skewer inserted into the centre comes out clean. Serve warm.
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