little daisy's world: Breakfast Matters

I like the topic for Hot Fm's hot-chat this morning. The importance of breakfast and why skipping it can relate to gastric. As long as I remember, my siblings and I have been trained to eat our breakfast since we're at a very young age *more or less when we could get more food inside our mouth instead of on the table* I guessed since we were 4 or 5.

Usually as early as 7 am, we're all must be ready at the table for breakfast. The menu would varied from half-boiled eggs and toasts to fried noodle or fried rice or nasi lemak *We prefer to have nasi lemak on weekends. All that sambal can ruin your day at the first drop on your school uniform!* It was always a big breakfast for us. And I think it's necessary to fill up during breakfast so we can get through until recess time by 10.30 am later on *I know I can't think when I'm hungry!*.

I like to think that because of the way we've been brought up, we can't practically start the day without having any breakfast. It has becoming a routine that we could not skip. *Or I couldn't function!*

In line with the topic, lets have breakfast with this Savory Breakfast Rolls!

Savory Breakfast Rolls

(I only used half of the dough. Store leftover dough in freezer, tightly wrapped with cling plastic wrap and put in a seal-able plastic bag)

1 packet of instant yeast (11 g)
2 cups of warm water
3 Tbsp sugar
2 tsp salt
1/2 cup of vegetable oil
6-7 cups of all purpose flour

Combine warm water and yeast in a big bowl. Let stand for 5 minutes. Add in sugar, salt and oil. Stir the liquid to mix
Add 5 cups of flour at once and stir with spoon until the mixture became sticky, wet dough. Then add additional flour by 1/2 cup and mix the dough with hand until it no longer sticky. You might not need to use all of the flour or you might need more, depends on the weather.
Rub a little flour on your hands and knead the dough like you mean it. Pull the dough, slap it on the counter and knead some more until it becomes pliant and smooth
Oil inside the bowl and the dough all over. Cover with a dish cloth and let rise for 1 hour. It should doubled it's size by that time

In the mean time, make the filling. Here's what you'll need:

2 chicken frankfurters *You can always use more*
1/2 of big onion or 1 medium, chopped
1 Tbsp of yellow mustard
Salt to taste
1 Tbsp black pepper
2 Tbsp toasted peanuts, crushed slightly
A bunch of scallion, chopped
Few sprigs of parsley, chopped

In a hot pan, pour a little olive oil and sauteed chopped onion and chicken frank for a few minutes until onions slightly wilted
Add the mustard, salt and pepper. Add in crushed peanuts. Quickly stir everything together, then add chopped scallions and parsley. Stir once more then turn off the heat. Let the filling cool to room temperature before using

Once the dough has doubled, punch out the air and knead a few times. Divide into halves. Recipe for the filling is enough for half of the dough. So feel free to double or triple to your heart desire if you want to use all of it. Don't fret if you have any left over filling. You can use it later for anything!

Making the rolls:

From half of the dough, half it again into two parts. On lightly floured surface, roll out into a rectangle making sure it's not too thin.
Rub softened butter on the rolled surface and spooned the filling on top to cover the whole surface
Carefully, roll it back and pinch the seam closed. Using sharp knife, cut into 8 parts *or 6 or 4 if you want larger rolls* and put in cupcakes wrapping paper arranged on baking sheet. Or greased a baking dish and arrange slightly apart
Repeat the same steps with the other dough. Let rise again for another 15 minutes. Bake in preheated oven 200 C for 13 - 18 minutes *smaller rolls took less time to cook*. The rolls should be lightly brown when it's done. Enjoy with a cup of coffee or a glass of milk while still warm! :)