Makes: 9 Rolls Oven: 200 °C / 400 °F
Preparation Time: 1 hour 10 minutes Baking Time: 25 – 30 minutes
Ingredients
| 360 | g | Cake flour (3 x 250 ml / |
| 130 | g | Whole wheat flour |
| 7 | ml | Salt |
| 5 | ml | Sugar (1 tsp) |
| 45 | g | Margarine |
| 10 | g | Anchor Instant Yeast (1 packet) |
| 320 | ml | Lukewarm water |
Method
- Mix all the dry ingredients together in a bowl. Rub the margarine into the flour using your fingertips. Add the Anchor Instant Yeast and mix well.
- Add enough lukewarm water to form a soft dough. Knead the dough on a lightly floured surface until smooth and elastic — about 5 minutes.
- Place the dough on a lightly floured surface, cover with greased plastic wrap, and let it rest for 5 minutes.
- Knock down the dough and roll it into a 25 cm strand. Divide the dough into 8 equal pieces.
- Roll each piece into a ball for a round shape, or shape into a strand to create a special design.
- Place the shaped dough onto a lightly greased baking tray. Cover with greased plastic wrap and allow to rise in a warm place for about 35 minutes, or until doubled in size.
- Bake in a preheated oven at 200 °C / 400 °F for 30 minutes, or until golden brown.
