Rosemary Milk Rolls

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Bread Recipe = Rosemary Milk Rolls - Makes 8—10 rolls

250 ml milk (either low-fat, or use half milk and half water)
10 ml butter
5 ml sugar
2 ml salt
I large sprig fresh rosemary
750 ml flour
5 ml instant dry yeast
crushed dried rosemary

Scald milk, add butter, sugar and salt, stir to dissolve and leave until lukewarm. Chop rosemary needles finely and mix with flour and yeast. Add milk mixture, mix well and then knead well on a floured board, adding extra flour as needed to make a pliable dough. Shape into a ball and place in a bowl, brush top with oil, cover and leave to rise in a warm place for about 1 hour, until doubled. Punch down and shape into 8 10 rolls, plaits or crescents. Arrange on oiled baking sheet, brush tops with milk and sprinkle with dried rosemary. Cover lightly and leave to rise for 20-30 minutes.

Bake for 10 minutes at 200 oc then reduce heat to 180 °C and bake for 10 minutes more.