454 g (1 lb) packet brown bread mix
1 egg,beaten
175 g (6 oz) butter or margarine
45 ml (3 tbsp) horseradish relish
three 113 g (4 oz) packets sliced danish salami
298 g (10 1/2 oz) can green cut asparagus spears, drained
1 egg,beaten
175 g (6 oz) butter or margarine
45 ml (3 tbsp) horseradish relish
three 113 g (4 oz) packets sliced danish salami
298 g (10 1/2 oz) can green cut asparagus spears, drained
method
1. Prepare and knead the dough according to the packet instructions. Wrap about one sixth in greaseproof paper and keep in the refrigerator.
2. Lightly grease three baking sheets. Divide the remaining dough into 16 even pieces and shape into finger rolls. Place on the baking sheets loosely covered with oiled cling film. Leave to rise in a warm place until double in size.
3. Shape the refrigerated dough into 16 plaits the same length as the rolls. Make an indentation along each roll and place a plait in each. Glaze with egg and bake in the oven at 220°C (425°F) mark 7 for 15 20 minutes. Cool.
4. Cream the butter and horseradish together, split the rolls (which should be eaten fresh) and spread each half with the creamed mixture.
5. Spread out the salami slices and top each with an asparagus spear. Roll them up and put one inside each buttered roll.
2. Lightly grease three baking sheets. Divide the remaining dough into 16 even pieces and shape into finger rolls. Place on the baking sheets loosely covered with oiled cling film. Leave to rise in a warm place until double in size.
3. Shape the refrigerated dough into 16 plaits the same length as the rolls. Make an indentation along each roll and place a plait in each. Glaze with egg and bake in the oven at 220°C (425°F) mark 7 for 15 20 minutes. Cool.
4. Cream the butter and horseradish together, split the rolls (which should be eaten fresh) and spread each half with the creamed mixture.
5. Spread out the salami slices and top each with an asparagus spear. Roll them up and put one inside each buttered roll.
serving amount
serves 8
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