Saturday, August 10, 2013


For the rolls
450 grams plain flour
200 ml warm milk
100 grams softened butter
1 egg yolk
2 teaspoons instant dried yeast
1 teaspoon apple cider vinegar
1 tablespoon oil
1 tablespoon sugar
1 teaspoon salt
For the glaze
1 egg yolk
1 tablespoon milk

First pour the yeast in the warm milk and sugar, stir to dissolve and let it stand for about 10-15 minutes, in a warm spot, to activate it. In another bowl, beat the butter until light and creamy, add the egg yolk, vinegar and the salt and mix well. Sift the flour twice, divide it in roughly in half and add one half to the butter and yolk mixture, along with the activated yeast. Stir it well with a wooden spoon, then add the oil and gradually the rest of the flour as you stir, until you get a soft and pliable dough that doesn't stick to your hands (add a tablespoon or two more of flour, if needed). Put the dough in a large bowl, cover it with a clean kitchen towel and let it stand for 60-90 minutes, in a warm place, or until doubled in size.
Gently knead the risen dough on a lightly floured surface, then divide the dough into 10 equal parts. Shape each part into a ball, then roll it out with a rolling pin into an oblong shape and roll it up, starting from one of the narrow sides. Arrange them on a baking sheet lined with baking paper and let them rise for another 30 minutes, or until doubled. Just before baking brush them with the yolk you mixed with the milk and bake them in a preheated oven, at 200˚C (395˚F), for 15-18 minutes. Serve warm.