Parmesan and Basil Rolls
|White bread flour||12 Ounce (350 Gram)|
|Whole meal bread flour||4 Ounce (125 Gram)|
|Caster sugar||1⁄2 Teaspoon|
|Fast acting yeast||1⁄4 Ounce (7 Gram / 1 Sachet)|
|Freshly grated parmesan cheese||2 Ounce (50 Gram)|
|Chopped fresh basil||2 Tablespoon|
|Warm milk||1⁄2 Pint (300 Milliliter)|
|Olive oil||1 Tablespoon|
1. Sift the white bread flour into the bowl of a food mixer and stir in the wholemeal bread flour, salt, sugar, yeast, Parmesan and basil. Make a well in the centre. Add the warm milk and oil, set the mixer to low and work the ingredients together to form a soft dough. Increase the speed to high and knead for 8-10 minutes until the dough is smooth and elastic.
2. Shape the dough into a ball and put it in a lightly oiled bowl. Cover with a clean tea towel and leave to rise in a warm place for 1 hour or until it has doubled in size.
3. Turn out the dough on to a lightly floured surface and knock out the air. Divide it into 8 equal pieces and shape each one into a small roll. Put them in a lightly oiled 23 cm (9 inch) spring-form cake tin, cover with oiled clingfilm and leave to rise for a further 30-45 minutes until the rolls just reach the top of the tin. Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 25-30 minutes until the bread is risen and golden. Turn out on to a wire rack and leave to cool. Tear the rolls apart and serve.