RICH DINNER ROLLS

Preparation Method :

• Place the flour in a bowl and make a well in the centre; put the sugar, butter, salt and egg into the well.
• Heat the milk to body temperature. Mix the yeast with a little warm milk to make it smooth, and add it to the flour.
• Make a soft dough, adding the rest of the milk. Knead well for about 10-12 minutes.
• Place the dough in a bowl, cover with a large polythene bag, and leave it in a warm place to rise for around 1 - 3 hours.
• Remove the dough from the bowl, punch it down, and knead it again for a few minutes.
• Shape it as required, glaze with the egg yolk, sprinkle with the poppy seeds and nigella and allow the shaped dough to rise again for 15 minutes.
• To shape the dough, first divide it into as many portions as the shapes you want to make.
• Knots: Make rounded strips of dough about 15 cm (6") in length; knot each piece separately and loosely.
• Plaits: Make 3 rounded strips of dough about 13 cm (5") in length for each roll. Plait them loosely together. Brush some water on both the ends and stick them firmly together.
• Butter horns: Roll out the dough into 30 cm (12") circles about one-eighth inch thick.
• Cut into 6 wedges, brush the two straight edges of each wedge with water, and spread the centre of each wedge with softened butter.
• Begin from the rounded edge, roll each wedge up tightly. Place on a baking tray in the shape of o crescent, taking care to tuck the point of the wedge under.
• Spirals: Make rounded strips of dough about 30 - 35 cm (12" -14") in length, brush with water along the length, roll up into a spiral.