Makes: 24 Fancy Rolls Oven: 200 °C / 400 °F
Preparation Time: 1 hour 20 minutes Baking Time: 15 – 20 minutes
Ingredients
| 500 | g | Cake flour ( 4 x 250 ml / 4 cups ) |
| 10 | ml | Salt ( 2 tsp ) |
| 5 | ml | Sugar ( 1 tsp ) |
| 30 | g | Margarine ( 2 tbsp ) |
| 10 | g | Anchor Instant Yeast ( 1 packet ) |
| 330 | ml | Lukewarm water ( ± 1⅓ cups ) |
| 1 | Beaten egg or milk, to brush | |
| Seeds, to sprinkle OR Flour, to dust |
Method
- Mix the cake flour, salt and sugar together. Rub the margarine
into the flour with the fingertips.
Add the Anchor Instant Yeast and mix. - Add the lukewarm water to the flour mixture to form
a soft dough. If the dough is too dry and firm,
add about 10 – 20 ml extra water. The dough must be
soft and pliable. - Knead the dough well for 10 minutes, until smooth
and elastic. Place the dough on a lightly floured
surface, cover with greased plastic and leave to
rest for 5 minutes. - Knock the dough down, divide into 24 equal
pieces and shape each piece into a round
ball. Roll each ball into a 25 – 30 cm
strand, hold left end in the left hand
and bring right hand over the left end
making a small loop and leaving a long loose end.
Feed the loose end in and out of the loop until the two
ends meet. Place the ends towards the
baking tray. - Place the shaped rolls onto a lightly
greased baking tray, cover with greased plastic and rise in
a warm place for about 20 – 25 minutes. - Brush with beaten egg or milk and sprinkle with seeds,
or simply dust lightly with flour. - Bake in a preheated oven at 200 °C / 400 °F for
15 – 20 minutes, or until golden brown.
