RCI-BR.001.0031.001
Boneless Birds
BONELESS BIRDS
Prep25 min
Cook25 min
Total50 min
Servings4
Difficultyadvanced
Ingredients
- kg lean Beef1 unitground twice
- tsps. salt2 unit
- T. potato starch2 unit
- tsps. flour4 unit
- T. bread crumbs2 unit
- 1 tsp
- 1 tsp
- 1/2 tsp
- Onion1 unitminced
- 5 unit
- Beef marrow cubes150 g
- 1 tsp
- 1 tsp
- 1 unit
- brown gravy1 liter
Method
1
In a small saucepan, gently warm the milk over low heat until lukewarm (about 37°C/98°F), then remove from heat and dissolve the yeast in the warm milk. Allow to sit for 5 minutes until foamy.
8 minutes
2
In a large mixing bowl, combine flour, ground ginger, nutmeg, cloves, and black pepper, then create a well in the center and pour in the yeast mixture along with softened butter and finely minced onion.
5 minutes
3
Mix the ingredients together until a shaggy dough forms, then turn onto a lightly floured surface and knead vigorously for 8–10 minutes until the dough is smooth, elastic, and slightly tacky.
10 minutes
4
Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and set in a warm, draft-free place to rise until doubled in size.
60 minutes
5
Punch down the risen dough and divide it into equal portions, then shape each piece into an oval roll with a tapered end to resemble a small, plump bird.
10 minutes
6
Arrange the shaped rolls on a parchment-lined baking sheet, cover loosely, and allow them to proof until noticeably puffed and doubled in size.
30 minutes
7
Preheat your oven to 200°C (390°F) and, just before baking, brush each roll gently with melted butter or a milk wash for a golden finish.
10 minutes
8
Bake the rolls in the preheated oven until deep golden brown and hollow-sounding when tapped on the bottom, then transfer to a wire rack to cool slightly before serving.
18 minutes