Ingredients
4 teaspoons (20 ml) instant yeast
1 teaspoon (5 ml) salt
1 tablespoon (15 ml) sugar
600 gram bread flour
3 tablespoons (45 ml) milk powder (optional)
1 1/4 cups (300 ml) water
2 tablespoons (30 ml) oil
1 large egg
Preparation
We use our bread machine’s dough cycle to make the dough or you can knead manually. Let the dough rise to double it’s size and knead down again.
Place dough on a large, flat floured surface.
Use a rolling pin to flatten dough into a rectangle.
Spread your filling over the dough. See under comments for ideas.
Use your fingers to lift and roll dough into a long roll. Pinch the seam to seal in the filling.
Transfer to a cutting surface and use a sharp knife to cut into 14 to 16 wheels. A carving knife works well.
Place on baking tray and let it prove, in a warm place, for 30 minutes until doubled in size.
Bake in oven preheated to 200 C for 10 minutes, turn the baking tray around, and bake for another 10 minutes until golden brown
They are excellent warm and fresh, but can be frozen.
