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Bread bulletin: 1 dough, 6 ways

Monday, February 14, 2011

Breakfast should be quick to make and easy to eat. Making toast from a thick slice of homemade loaf and spreading it with butter and jam is easy enough, but sometimes even that seems too much work for me. Terrible.

So I thought that if I just baked different flavours into a batch of dough, I could avoid using the knife, getting the toaster out and cleaning up afterwards. The usual amount of dough I make is enough for six rolls, so I looked through the fridge and  found enough items to do that: 1 dough, 6 ways!

Here's a different roll for breakfast every work day and an extra one for whenever. The pictures show the ones I made recently, and the flavours are easy to adapt with whatever you have at hand.

Top row, from left: Sambal pasty; jam twist; chocolate crescent.
Bottom row: Cinnamon-apple pocket; sausage roll; cheese windmill. 
  • Roll dough into a square; place a little square of hard cheese in the centre. With scissors or sharp knife, cut diagonally through dough from each corner until the edge of the cheese. Fold alternate points of square to centre to form a windmill, overlapping and pinching gently to seal in the centre. Brush with melted butter and sprinkle with grated cheese.
  • Shape the dough into a long triangle; make a small snip in the short end. Place a square of chocolate or some chips in the centre and roll up from the snipped end.
  • Roll or press the dough into a circle; put a heaped tablespoon of any sambal (I used ikan bilis or anchovy) on one side and fold the other side over to enclose and form a half moon. Pinch the seam into a ruffle. Brush with melted butter and sprinkle with sesame seeds.
  • Roll the dough into a long strip and wrap along the length of a cooked sausage, overlapping the edges slightly. Brush with melted butter and sprinkle with grated cheese. 
  • Roll out the dough into a wide strip; spread with jam and fold lengthways, with the seam facing upwards. Twist into a spiral, like a snail shell.
  • The apple is finely diced and mixed with brown sugar and cinnamon. Roll the dough into a square. Place apple filling in the centre and bring up the corners into the centre to form an envelop. brush with melted butter and sprinkle with a mixture of sugar and cinnamon. 


  1. Great idea! I'll have to make triple batches though, otherwise the boys will be fighting for the different flavours,so I'll have to make 3 of the same kinds each!


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