Spiced bread rolls

Recipe from: 1/1/2001 12:00:00 AM
Ingredients 12
Servings 16
Time 35 minutes

Ingredients

  • 600
    g
    white bread flour
  • 80
    g
    yellow maize meal (polenta)
  • 10
    g
    instant dry yeast
  • 15
    ml
    sesame seeds
  • 15
    ml
    anise seeds
  • FILLING
  • 50
    ml
    onion, finely chopped
  • 45
    ml
    freshly chopped parsley
  • 5
    ml
    dried chilli, crushed
  • 5
    ml
    paprika
  • 2
    ml
    ground cumin
  • 25
    ml
    milk
 

Method

15 minutes
 
1. Place flour, polenta, a pinch of salt, yeast and half the seeds in a large bowl. 2. Add 450 ml warm water and mix to form a firm dough. Add more water if needed. 3. Turn dough onto a lightly floured surface and knead for 10 minutes. Place dough in a bowl, cover loosely with a damp cloth and set aside in a warm area. Allow to rise for about 90 minutes until doubled in size. 4. While dough is rising, combine onion, parsley, chilli, paprika and cumin. 5. Knead dough again for one minute, then roll out to form a flat rectangle (45 x 35 cm). 6. Cut dough into smaller rectangles of 5 x 10 cm and spread each with a little filling. Roll up each piece, seal edges with milk and place on a greased baking tray, Allow to rise again until doubled in size. 7. Brush lightly with milk and sprinkle with remaining seeds. 8. Bake in preheated 200 ºC oven for 10 to 15 minutes, or until golden and cooked through.
 

Read more on: bake
 

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