Kentish Huffkins - Traditional Bread Rolls
The Kentish Huffkin is a traditional bread roll with a dimple in the middle popular in Kent, UK. Originally baked for the cherry pickers, who would eat their huffkin with jam and a dollop of a cream.
Ingredients
- 450 grams plain flour
- 2 teaspoons sugar (less for savoury option)
- 1 teaspoon salt
- 7 grams instant yeast one sachet
- 220 ml warm fresh milk mixed with water
- 50 grams lard or butter
Instructions
- Put the flour, yeast, salt and sugar into a bowl and rub in the lard or butter.
- Make a well in the centre, then pour in the warm milk.
- Mix everything well together to form a dough that leaves the sides of the bowl clean.
- Turn out onto an oiled kitchen surface and kneed well for about 10 minutes until the dough becomes smooth and elastic.
- Place in a clean bowl and cover with a clean tea towel.
- Leave to rise for about an hour, or until the dough has doubled in size.
- Divide the dough into 6-8 pieces, depending on how big you want them to be.
- Roll each dough piece into a firm roll first and then slightly flatten.
- Place on greased baking sheets, giving each huffkin plenty of space.
- Lightly dust with more flour.
- Cover and leave for about half an hour until double in size.
- Heat the oven to 220C/435F/Gas 7
- Just before putting the huffkins in the oven, make a deep thumbprint in each roll.
- Bake for 15-20 minutes, until the crust is a deep golden brown.
- Wrap in a warm clean tea towel (this helps keep the crust soft) and leave to cool.
Nutrition
Calories: 274kcalCarbohydrates: 46gProtein: 7gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 344mgPotassium: 114mgFiber: 2gSugar: 3gVitamin A: 202IUVitamin C: 0.003mgCalcium: 45mgIron: 3mg
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