Rustic parmesan bread rolls

Sarah Graham
4 servings Prep: 10 mins, Cooking: 15 mins
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Served with smoked snoek terrine.

By Food24 August 13 2012
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Ingredients (8)

100 g flour — cake
1 Tbs Baking powder
50 g butter — soft
1/2 cup parmesan cheese — grated
2 - 3 Tbs yoghurt — natural
1 Tbs fresh parsley — chopped
salt and freshly ground black pepper
1 eggs — yolks only, beaten
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Method:

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. To see more recipes, click here.



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