Ingredients:to make 12 rolls
8 oz / 200g grated apple
¼pint / 150ml milk
8 oz / 225g
1 tsp / 4g bicarbonate of soda
½ tsp / 2g cream of tartar
salt to taste
2 tablespoons olive oil
1 tsp sugar
Beat the apple to a smooth pureé with the milk andeggs. This is best done in a liquidiser.
Mix all the dry ingredients for the rolls together with two tablespoonsof oil .
Fold the flour mixture into the pureé. Do not overmix anddo not leave to stand at this point or you will lose the light structureto the bread dough.
Grease individual pattie trays or bun trays - put a drop of oliveoil in each.
Spoon the mixture onto the baking trays.
gas mark 7 425°F 220°C
Bake for 12 to 15 minutes.
Remove onto wire tray to cool.
Serve hot with tomato and apple soup
Carrot Bread Rolls: use 4 oz or 100g of grated carrot inplace of the apple.
Marrow Bread Rolls: use 4 oz or 100g of grated marrow inplace of the apple.
Serve with marrow and pineapple jam.