712. Guyanese Butterflaps
Cute bread rolls
Theme: Surfing Through The Caribbeans
Today we are visiting Guyana. Its a sovereign state on the northern mainland of South America. Before you think I’ve got my facts wrong about the Caribbeans, Guyana though not an island in the Caribbean, it is a part of the Caribbean region mainly because of its strong cultural, historical and political ties with the Anglo Caribbean countries and the Caribbean community. The official language is English and the other widely spoken language is Creole. A state with a diverse population consisting of people from Africa, Europe, China and India along with the indigenous people. Colonised by the Dutch and English, people were brought to Guyana to work on the plantations and rice fields.
Guyanese cuisine is influenced by English,African, East Indian,Portuguese, Chinese, Arabian and Amerindian influence. Famous dishes are pepper pot, roti and curry, chowmein, metagee (a stew with dumplings). Breads like tennis rolls, cassava bread and butterflaps are popular.
Ever since I’d first seen these cute rolls on Gayathri’s blog, I’d wanted to bake them. However, I forgot about it till this Caribbean theme came up. Butterflaps are little puffy rolls that are filled with butter. They are sometimes known as the croissant of the Caribbean. This butterflaps are famous in Guyana. The dough is rolled, slathered with butter and folded twice to produce a triangle shaped roll looking like a flap. Thus the name flap. These butterflaps are served as dinner rolls, for breakfast or even on its own with tea. The main filling is butter but variations can be found on the internet. Herbs, garlic, cheese are a few. We enjoyed the butterflaps with some soup and then next day I served the remaining with fried egg.
Recipe source: Gayathri’s Cook Spot
2 cups plain flour(all purpose flour)
1½ tsp instant dry active yeast
2 tbsp sugar
2 tbsp milk powder
2 tbsp oil
½ tsp salt
½ cup +2 tbsp warm milk
½ cup butter(salted), softened
1 tbsp garlic paste
1 tsp mixed herbs
Little milk to brush on top
Extra flour for dusting
extra oil or butter for greasing
- Mix flour, salt, sugar, milk powder and yeast in bowl.
- Add oil and rub it into the flour.
- Add warm milk to the flour and form a dough.
- Dust the worktop with some flour.
- Remove the dough from the bowl and knead it for 5-10 minutes till it becomes smooth.
- Shape the dough into a ball and rub oil over it.
- Add oil to the bowl and rub it all over the inner side.
- Place the dough in the bowl. Cover it with a tea towel or a cling film.
- Let the dough rise till its double in size. This may take about 1½ hours depending on how warm the kitchen is.
- In the meantime mix the soft(not melted) butter, herbs and garlic paste together. Keep on the side till required.
- Grease a baking tray with oil or line it with parchment paper.
- Remove the risen dough from the bowl and gently knead it.
- Divide the dough into 8 parts.
- Using a bit of flour roll one part of the dough into a circle of nearly 5-6″ diameter.
- Spread the little garlic butter over the circle.
- Fold it into half. Spread little butter over the semi circle.
- Fold it into a quarter.
- Place the bread on the baking tray.
- Repeat steps 14-18 with the remaining dough.
- Cover the bread and let it rise again for 45-50 minutes or till its nearly double in size.
- Brush milk on top of the risen butterflaps.
- Preheat the oven to 180°C.
- Bake the butterflaps for 20-25 minutes or until they become golden brown in colour.
- Remove from the oven and let them cool on a wire rack.
- Roughly divide the garlic butter into 8 parts so you know how much will go into each roll.
- To divide the dough flatten it a bit and cut it into 8 parts. Don’t tear the dough with your hands.
- I warmed up the rolls the next day in the oven.It tastes really delicious.
|Rozky(Slovak Bread Rolls)
You may want to check out what other Marathoners have made for BM#81 here