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Sweet shallot rolls with lamb and hoisin
Sweet shallot rolls with lamb and hoisin
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Succulent lamb and crisp sprouts on soft rolls for a delightful flavor combination.
Ingredients:
  • 1 1/2 tsp dried yeast
  • 55g (1/4 cup) caster sugar
  • 125ml (1/2 cup) milk, warmed
  • 300g (2 cups) plain bread flour
  • 1 egg, lightly whisked
  • 30g butter, at room temperature, chopped
  • 3 spring onions (shallots), trimmed, thinly sliced
  • 9.20 gm light olive oil
  • 500g lamb eye of loin (backstrap)
  • 60g snow pea sprouts, trimmed
  • 60ml (1/4 cup) hoisin sauce
Instructions:
  • In a small bowl, mix yeast, 2 teaspoons sugar, and 2 tablespoons milk. Cover with plastic wrap and let sit for 10 minutes until frothy.
  • In a bowl, combine flour and salt. Mix in yeast mixture, egg, sugar, and milk until just combined. Transfer to a floured surface and knead for 10 minutes, gradually adding butter, until well combined and sticky. Gently knead in spring onion. Transfer dough to a bowl, cover with a tea towel, and let it sit for 1 hour to double in size.
  • Shape the dough into 12 pieces, then roll each into a torpedo shape. Place them on 2 greased baking trays, cover with a tea towel, and let them prove for 1 hour or until doubled in size.
  • Preheat the oven to 170C. Bake the rolls until they turn a light golden brown, which should take about 8-10 minutes. Place them on a wire rack to cool.
  • In a hot non-stick pan, sear the seasoned lamb for about 4 minutes on each side, achieving a medium cook or your desired doneness. Rest the lamb for 10 minutes on a plate covered with foil before thinly slicing.
  • Cut the rolls open. Stuff them with flavorful lamb and crunchy snow pea sprouts. Finish with a delicious drizzle of hoisin sauce.

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