Bread sauce rolls
- December 2023
- Makes 6
- Hands-on time 40 min, plus proving and cooling. Oven time 20 min
Use up leftover bread sauce from Christmas dinner or your Sunday roast to make these rolls. The butter-enriched dough incorporates the bread sauce to create soft, pillowy rolls. Perfect for stuffiing full of Christmas or roast dinner leftovers. Don’t have quite enough bread sauce left over? You can make up the quantity with whole milk.
Speaking of leftovers… try our ultimate Christmas leftovers sandwich.
- 9.2g (5.2g saturated)
- 34g (2.3g sugars)
- 250g strong white bread flour, plus extra to dust
- ½ tsp fine sea salt
- 1 tsp fast-action dried yeast
- 1 tsp caster sugar
- 125g bread sauce (see Know-how)
- 1 medium free-range egg, beaten
- 2-3 tbsp whole milk, plus extra to brush
- 50g unsalted butter, at room temperature, diced, plus extra, melted, to brush and grease
- Put the flour, salt, yeast and sugar in the bowl of a stand mixer (see Know-how if you’re making it by hand) fitted with a dough hook and stir briefly to combine. Make a well in the centre, add the bread sauce and egg, then mix, adding enough milk to form a shaggy dough (the amount will depend on how liquid your bread sauce is). Continue mixing on a low-medium speed for about 10 minutes until the dough is smooth.
- Add the butter, a couple of pieces at a time, and continue mixing until the dough is smooth and elastic and is no longer sticking to the sides of the bowl.
- Form the dough into a ball and put in a large, lightly greased bowl. Cover with a tea towel or clean shower cap and leave in a warm place to rise for about 1 hour or until doubled in size.
- Knock back the dough (give it a few kneads), divide into 6 equal pieces and roll into balls. To shape the balls, pinch the edge of a piece of dough and bring it into the centre. Repeat this, working around the ball and rotating it as you go, until you’ve gone all the way round to make a tight ball with all the seams on top. Turn the ball over so it’s seam-side down, then put your hand, shaped like a cupped claw, loosely over the ball of dough and make small circular motions to gently roll the ball further, keeping the seam at the bottom. There’s a knack to this, but you’ll feel the edge of your hand and little finger shape the ball as you do it.
- Put the dough balls on a lightly greased baking tray, cover loosely with a tea towel and set aside for 1-1½ hours until puffed up.
- Heat the oven to 170°C fan/gas 5. Brush the risen buns with milk, then bake for 20 minutes or until golden. Allow to cool for a few minutes before brushing with the melted butter.
Scale it up This recipe doubles easily if you have a lot of bread sauce, and the baked, cooled rolls freeze well if you make a bigger batch.
If making the dough by hand, follow step 1 but rub the butter into the flour mixture with your fingers before adding the milk and egg. Knead by hand for 15 minutes or until the dough is smooth and elastic. If you don’t have enough bread sauce left over, make up the quantity with whole milk.
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