PREPARATION & BAKING TIME (3 1/2 HOURS) [COVERS: 30-35 at 3 rolls per person]
- 1.5 kg strong bread flour
- 1.5 kg wholemeal flour
- 20 g x 2 salt (20 g for each flour)
- 16 g x 2 dried yeast (16 g for each flour)
- 6 tsp vegetable oil
- 2 large eggs
- 3 tsp of milk
- Dissolve yeast is a little warm water. Add the salt to the flour and mix in well. Add the yeast mixture to the flour then the remainder of the water. Kneed dough thoroughly for 10 minutes until a soft non-sticky consistency is obtained. You can add more flour if it is too sticky to begin with.
- Grease a bowl or a deep pan with the oil before placing the dough inside. Cover with cling film or a damp cloth and place in a warm area to rise, or double in size, for 1 hour. If the kitchen is cold, place in a preheated oven (temperature at 30-33°C) but remember to turn off.
- Repeat this process for the wholemeal flour.
- Remove from oven and cut into 40 g pieces. Make shapes with them (rolls, spirals, etc). before placing in deep metal trays that are sprinkled with flour. Cling film each tray and place in a warm area of the kitchen for 30-40 minutes to double in size.
- Repeat this process for the wholemeal dough.
- Crack the eggs and place the contents into a small jug. Add the milk and mix together. Leave for brushing on the top of the rolls before placing in the oven.
- Preheat the oven to 220°C. Remove the cling film from the trays and brush the surface of the rolls with the egg-wash mixture. For the wholemeal rolls, sprinkle some wholemeal, or white flour, on top. Place trays in the oven and bake rolls for 10-12 minutes, at 200°C until you obtain a golden brown surface for the white rolls and slightly darker brown round the edges. To be sure it is baked, remove one of each and tap at the bottom of both rolls. Listen for a hollow sound which indicates it is cook through.
- Remove from oven and allow to cool a little before serving with soup.