Vegan Mofo day 11: Chive Rolls

You could say that I'm a bit of a chive collector. I can't get rid of a chive plant, or say no to a free one. I've had one on the balcony since I've had a balcony and in the two years I've had an allotment I've managed to gain three onion chives (the regular kind) a garlic chive and a siberian chive. They're pictured from left to right up there. There is very little that chives can't improve but today we're going to make rolls with them. This recipe uses your everyday onion chive and makes just enough for two people but can be doubled quite easily.

Chive Rolls
(makes about eight)

175g of strong white bread flour
3.5g of dried yeast (that's roughly a teaspoon)
a pinch of salt
2 tablespoon of chopped onion chives. Feel free to heap those teaspoons.
1 tablespoon of olive oil
105ml water

Mix everything together in a big bowl. Knead, either by hand or by mixer, until the dough is lovely, elastic and happy.

Shape into a round and leave to rise, covered, for around an hour and a half or until doubled in size.

After the bread has risen pre-heat your oven to 190c and oil a tray for the rolls.

Gently knock back the dough and divide into eight pieces.

Roll those pieces into snakes, about 3cm thick, and tie in a knot. Leave to prove for 30 minutes or so.

When they are ready place them in the oven and cook for 20 minutes.

Enjoy hot or cold.