Ingredients

Dough

• 1 cup water

• 2 1/4 teaspoons instant yeast

• 500 g bread flour (about 4 cups)

• 50 g sugar (4 tablespoons)

• 1 teaspoon salt (6 g)

• 2 tablespoons sardine oil (or mix with regular oil/melted butter)

• 1 medium egg

Filling

• 2 cans sardine

• 1 tablespoon butter

• 1/2 bulb habanero pepper

Equipment

• Oven

Direction

Prepare The Dough

1. In a large bowl, combine room‑temperature water (or milk), yeast, egg, sugar, flour, and sardine oil.

2. Mix until a dough forms.

3. Transfer dough to a clean work surface and knead 8–10 minutes until smooth and elastic.

   • Stand mixer: knead on medium speed 6–8 minutes.

4. Shape dough into a ball and place in a lightly oiled bowl.

5. Cover with plastic wrap or a clean towel.

6. Let rise in a warm place for 1 hour, or until doubled in size.

Prepare The Filling

1. Place sardines on a wide plate.

2. Remove bones and mash with a fork.

3. Mix in softened butter and chopped habanero pepper until well combined.

Prepare The Rolls

1. Once dough has risen, punch it down to release air.

2. Transfer to a floured surface.

3. Roll dough out to 1/2–1 cm thickness.

4. Spread sardine filling evenly, leaving a small border around the edges.

5. Roll tightly into a log.

6. Mark even portions on top for clean cutting.

7. Use thread to cut the rolls:

   • Slide thread under the log, cross ends over the top, and pull firmly.

8. Arrange rolls in a parchment‑lined baking dish or cast‑iron skillet.

9. Cover and let rise again until doubled in size.

Bake The Rolls

1. Preheat oven to 350°F (175°C).

2. Bake rolls for 30 minutes, or until golden brown.

3. Remove from oven and let cool slightly.

4. Serve warm and enjoy.

Notes

• Debone sardines for a smoother filling.

• Thread gives cleaner cuts and prevents filling from spilling.

• Line your pan with parchment for easy cleanup and to prevent sticking.