- 500g strong white flour
- 25g fresh yeast (or half a packet, if using dried)
- 2 tbsp olive oil
- 1 tsp salt
- 300ml warm water
- 250g black pudding, diced
- 2 tbsp finely chopped parsley
- 1 egg, lightly beaten, for glazing
Pre-heat oven to 170C.
Place dry ingredients into a bowl or mixer, add the yeast making sure it does not come into contact with the salt before mixing, (if using dried yeast follow packet instructions).
Add the olive oil, Real Lancashire black pudding and parsley and mix together.
Slowly add in the warm water mixing to form a soft, slightly sticky dough.
Knead on a lightly floured surface or in a mixer for around 10 minutes or until the dough is smooth. Place into a bowl and cover with cling film, Leave in a warm place until doubled in size.
Knead for another 5 minutes then divide into 150g balls of dough, shape the rolls on a dry un-floured surface and place on a baking tray, brush with the egg and leave in a warm place to double in size again.
Once doubled in size, brush with egg again and bake for 15-20 minutes or until golden and it sounds hollow when tapped.