Shrimp Lobster Roll with Homemade Bread
Ingredients
Dough
- 500 g all-purpose flour
- 280 ml milk
- 1 egg
- 10 g fresh yeast
- 30 g sugar
- 50 g butter
- 12 g salt
Assembly
- 1 egg for brushing
- Iceberg lettuce
- Shrimp
- Mayonnaise
- Pepper
- Lime or lemon
- Chives
Preparation
Combine flour, sugar, yeast, salt, egg, and milk and mix until a smooth dough forms.
Incorporate butter and continue kneading until well combined.
Shape the dough into a loaf and let it rise covered for 3 hours.
Divide the dough into 12 portions of 80g each and shape into slightly elongated balls.
Place the balls in a buttered mold or on a baking sheet.
Let them rise again for 1 to 2 hours.
Brush the tops with beaten egg.
Bake in a static oven at 180°C for 20 minutes.
Open the rolls once baked.
Fill with crunchy iceberg lettuce, shrimp mixed with mayonnaise, a dash of lime or lemon, pepper, and chives.
