Thursday, April 22, 2010

Emperor's Rolls

Makes 15 rolls
Plain flour-500 g
Dried yeast-7g
Sugar-1 tsp
Salt-1 tsp
Lukewarm milk-300 ml
1 egg and 1 egg yolk for glazing
Combine all the ingredients leaving the egg to form a smooth dough. Keep the dough in a warm place and let it rise double in size.
When the dough is risen knock the dough back and roll the leavened dough into a thick length and cut into 15 equal portions. Roll each piece into 30 cm length.
Fold the rolled length in the middle to make two equal halves,but do not join them, twist the strand around each other a few times and then thread the ends through the resulting loop at the bottom.
Place the twisted rolls onto a greased baking tray and leave it to rise for another 15 minutes.
Meanwhile preheat the oven to 225 degree celsius. Whisk the egg and eggyolk and brush it on top of the rolls.Bake in the preheated oven for 12 to 15 minutes until golden colour on top.
Serve the bread warm with butter and jam or for savoury option  cut the bread into two equal halves and make it like a mini pizza.

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