Pre-heat oven to 180°C. Lightly grease a baking tray and dust with flour, tipping off the excess.
In a food processor or large mixing bowl, combine all the bread roll ingredients together until just combined. Then remove the dough and knead it gently on a floured surface for 1-2 minutes.
If the dough is too wet add in a little more flour, it should not stick to your hands excessively.
Roll palm-sized balls and place on to the baking tray. Brush with an egg yolk wash.
Bake for about 12-15 minutes, until golden and a skewer or knife comes out clean when inserted into the middle of the rolls.
Serve the rolls fresh out of the oven with Smoked snoek terrine on the side.
Reprinted with permission of Sarah Graham
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