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Cooking
Perfect Savory Bread Rolls
· 20 servings
Yeast Starter
Stir about a teaspoon of sugar and a tablespoon of plain flour into lukewarm milk. Mix well. Crumble in the yeast and let the starter activate. It's ready to use once large bubbles form on the surface.
Dough
In a bowl or stand mixer, combine all the ingredients, including the starter. Add more flour or milk if needed. A bread machine or a good stand mixer is ideal for mixing the dough.
Let It Rise
Cover the dough with plastic wrap and then with a tea towel on top. Let it rise for about an hour.
Shape and Let Rise Again
Pull off pieces of the risen dough, sized according to how big you want the finished rolls to be, and shape them as you like. Arrange them on a baking tray lined with parchment paper, cover with a tea towel, and let them rise on the tray for another 30 minutes to an hour.
Brush with Egg
Brush with egg beaten together with a splash of water, then sprinkle with your topping of choice.
Bake in a Steam Oven
Bake at 230 °C for about 10 to 12 minutes. I use the steam program on my Electrolux steam oven - it makes the rolls much softer.