Description
This is a perfect snack with afternoon tea or dinner. Try this recipe.
Ingredients
- ½ pounds, ⅞ ounces, weight All-purpose Flour
- ¼ ounces, weight Yeast
- 1 ounces, weight Sugar
- ½ Tablespoons Salt To Taste
- 7 tablespoons, 1 teaspoon, 5-⅛ pinches Warm Water
- 1 whole Egg, Beaten, Divided Use
- 1 ounces, weight Butter, Softened
Preparation
In a mixing bowl combine flour, yeast, sugar, and salt. Mix 1 minute. Next add water and half of the beaten egg. Mix. Add butter and mix until combined. Knead by hand until smooth and elastic, about 10 minutes.
Cover the dough and let it rise in a warm place for about 30 minutes. After that, punch the dough down and allow to rise for 10 minutes.
Grease 6 muffin cups.
Punch down dough. Break off dough in marble-sized pieces. Roll each piece into a ball. Place 6 balls in each cup, arranged like a flower.
Cover the cups with a damp towel and let the dough rise for about 30 minutes or until doubled in size. Preheat oven to 200ºC (390ºF).
Brush the remaining beaten egg over the rolls. Bake for 20 minutes or until golden brown.
These are best served warm. Enjoy.
