Sconce with bacon, Basil and corn

Description

Not to be confused with skanks! :-) Sconce (scones) is a small English muffin, the dough of which is mixed with different toppings. They are very popular in the UK because without them the traditional tea party "5 o\'clock". It is believed that in the early nineteenth century London bakers began to mix the toppings into the dough, to English gentlemen could eat hot rolls while playing poker. Nowadays, it is a useful invention, very convenient for outdoor enthusiasts. Took a few things and some tea in a thermos - lunch provided :-) About the wonderful idea of scansof spied in the magazine "Bread and Salt". P. S. Traditionally, they are cut in half lengthwise and smear with oil. Variations with the fillings a lot!

Ingredients

Flour

500 g
Milk

250 g
Butter

50 g
Yeast

2 tsp
Sugar

1 Tbsp
Salt

1 tsp
Brisket

200 g
Basil

1 coup
Chicken egg

1 piece
Corn

0.5 can
Greens

Cooking

Basil, bacon, greens cut.

In warm milk dissolve the yeast, add the sugar, salt and half the flour. Cover with a lid or towel. Allow to stand in a warm place for about half an hour.

When the dough began to breathe, add remaining flour, egg, softened butter. Knead elastic dough. Knead until then, until will cease to stick to hands, adding if necessary a little flour. But do not overdo it with flour! It is better to grease with vegetable oil so that the dough is easy behind. When the dough is ready carefully mixed the filling - the chopped herbs, meat and corn (or black olives). Form a ball, put in a deep bowl, cover with film or damp towel and put in a warm place for an hour.

When the dough has increased in volume two times its abenaim and form small rolls. Put them on with parchment paper baking sheet and bake at 180 degrees for about 40 minutes. You can lubricate the rolls with egg yolk to was ruddy.

If you want the buns were softer - still warm cover them with a towel, and the top film. Allow to stand for 5 minutes.

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