A tuna filling with a Mexican tinge baked in bread with maximum freshness.
3 ½ cups flour
½ cup Velor full fat powder milk
1 tbsp dried yeast
½ cup sugar
¼ cup butter
Water for kneading
2 cans Goody Tenderina
½ cup Goody mayonnaise
3 tbsp Goody hot sauce
2 tbsp lemon juice
1 clove garlic, crushed
½ red bell pepper, finely chopped
½ yellow bell pepper, finely chopped
¼ cup fresh coriander, finely chopped
Salt & pepper to taste
1.In a large bowl, mix flour, sugar, yeast and powder milk. Cut in butter to resemble fine breadcrumbs. Add eggs and enough water to knead elastic dough. Cover, leave to rise in a warm place for 2 hours. In another bowl, mix mayonnaise, hot sauce, lemon juice, garlic, bell peppers and coriander. Drain tuna add to mixture and season.
2.Divide dough into small balls (20-23). Roll each to an oval shape. Fill with 1 ½ tsp filing. Seal edges upwards well. Turn so sealed side is down and to get dinner roll shape.
3.Arrange in greased pan. Brush with eggs or milk. Bake in moderate oven for 10-15 minutes.