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Parmesan And Basil Rolls

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  White bread flour 12 Ounce (350 Gram)
  Whole meal bread flour 4 Ounce (125 Gram)
  Salt 1 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Side Dish
Cook Time: 
30 Minutes

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