Welcome back to another lactose free recipe. This week I wanted to share with you something that is video game inspired. It is no secret that I love video games, not only do I enjoy playing them, but I also make my own video games. One game I love playing is the iconic World of Warcraft. This recipe is inspired my one of my favourite mounts in the game; the Felfire Hawk. Picture riding a magnificent giant phoenix made up of bright green flames.
For this recipe I have taken the iconic bright neon green of the felfire hawk and turned it into fluffy bread rolls topped with a black crackle crust. To enhance the flavour, I decided to use Cobram Estate Garlic & Rosemary oil. If you do not like those flavours, then simply use a plain olive oil. The other great thing about this recipe is that you can fill the rolls with whatever you want. I chose to fill half of the 12 rolls with lactose free cheese. Feel free to use any other fillings you want.
This recipe comes from eatthedead.com. I have changed a few ingredients and steps but the inspiration to make this comes from them. Check out their website for more interesting recipes. I know I will be!
As always I have tested this recipe many times and found it to be really easy and fool proof. Plus it works amazing with lactose free products.
Ingredients
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Dough
- Crackle Topping
Instructions
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In a small bowl add the water, yeast, sugar. Mix well. Put the bowl aside for ten minutes.
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While the yeast mixture is starting to activate add your flour, salt and oil into a large bowl.
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The yeast mixture should have bubbled and risen.
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Pour the yeast mixture into the bowl with the flour and add a good squirt of the green gel food colouring.
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Mix until it forms a rough dough. Tip the dough out onto a lightly floured work surface and knead until smooth.
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The dough should have doubled in size.
- Line two trays with baking paper and preheat your oven to 210 ˚C.
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Tip the dough out onto a lightly floured work surface and press down to knock the air out. Weight the dough and divide into twelve individual portions.
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Take one portion of dough and press it flat. Place a handful of whatever ingredients you chose to fill the roll with and place into the centre. I decided to go with lactose free cheese.
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Bring two sides of the dough together in the centre and pinch it together.
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Do the same thing with the other sides making sure that there are no gaps
- Flip the dough over and use your hands to gently shape the dough into a ball. Place the ball on the baking tray you prepared earlier.
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Continue this process with the rest of the dough portions. Press, fill, pinch, close and shape. Make sure you leave a decent amount of space in between the rolls. When you have finished the rolls, it is time to move onto the crackle topping.
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Place the yeast, water, sugar, oil, salt, rice flour and black gel colouring in a bowl. Mix well until smooth.
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The mixture should be thick but slightly runny. Cover the bowl with cling-wrap and leave for 15 minutes. You should see that the mixture has slightly risen, like what the yeast water did in the very first step.
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Grab a spoonful of the topping and place onto the centre of the rolls.
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Grab your pastry brush and brush the black topping all over the dough. The rolls should be completely covered in the black topping. Do not be too liberal with the topping, if it is too thin then the topping will not crackle.
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Brush all the rolls with the crackle topping. Leave the rolls aside for 15 minutes.
- Place the rolls in the oven and cook for 15 to 20 minutes.
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Leave aside to cool down or serve warm with some margarine melted on top. Serve, devour and enjoy.
