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The Great South African Bake Off

Tomato and chilli olive oil rolls and pear and caramel rolls

Recipe by Lauren from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Tomato and chilli olive oil rolls (dough):

  • 500g bread flour
  • 40ml olive oil
  • 15g instant yeast
  • 1tbsp sugar
  • 2tsp salt
  • 180ml water
  • 2tsp tomato purée
  • 100g sundried tomatoes, chopped
  • 3tsp dried chilli flakes
  • 2tsp garlic flakes
  • 2tsp origanum
  • 1tsp dried basil
  • 1tsp paprika
  • 1 pinch chilli salt flakes
  • 1 pinch pepper
  • ½ cup parmesan cheese

Tomato and chilli olive oil rolls (topping):

  • 30g capers
  • 2tbsp butter

Pear and caramel rolls (dough):

  • 250g bread flour
  • 125g cake flour
  • 125g semolina flour
  • 1tsp salt
  • 10g instant yeast
  • 250ml milk
  • 25g butter

Pear and caramel rolls (filling):

  • 6 cups water
  • 2 cups sugar
  • 4 pears
  • 1 vanilla pod, seeds
  • 2 cinnamon sticks

Pear and caramel rolls (caramel sauce):

  • 200g caster sugar
  • 200ml cream
  • 1g salt

Pear and caramel rolls (to serve):

  • 30 walnuts, chopped

Preparation method

Tomato and chilli olive oil rolls (dough):

  1. Sift flour into a large bowl.
  2. Add salt and yeast on opposite sides of the bowl.
  3. Add oil, tomatoes, purée, spices and water. Mix to form wet dough.
  4. Knead on a lightly oiled surface until elastic.
  5. Put dough in an oiled bowl and cover. Leave to rise until doubled in size.
  6. Knock back dough, and divide into 12 rolls.
  7. Top with salt flakes, parmesan and some origanum.
  8. Allow to rise once more until doubled in size.
  9. Preheat oven to 180°C.
  10. Bake for 30 minutes.

Tomato and chilli olive oil rolls (topping):

  1. Fry capers in butter and serve as a garnish.

Pear and caramel rolls (dough):

  1. Warm milk and butter in a saucepan.
  2. Sift flour into a bowl.
  3. Add yeast and salt on opposite sides.
  4. Pour milk into flour and mix until it forms dough.
  5. Knead on a floured surface.
  6. Allow to prove, covered, in a lightly oiled bowl.
  7. Knock back dough, and roll into a long rectangle.
  8. Drizzle caramel sauce and pears over dough.
  9. Roll tightly and slice into 12 equal slices.
  10. Lie flat and allow to rise once more.
  11. Preheat oven to 200°C.
  12. Bake for 30-40 minutes.

Pear and caramel rolls (filling):

  1. Lightly poach pears in water, sugar, cinnamon and vanilla seeds until just soft.
  2. Remove and chop.

Pear and caramel rolls (caramel sauce):

  1. Melt caster sugar in a saucepan until caramel.
  2. Whisk in cream and salt.

Pear and caramel rolls (to serve):

  1. Drizzle with caramel sauce and garnish with walnuts.

The following recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.