Bread Rolls

1. 1

   Put all the ingredients in a bread maker.

2. 2

   Let it do its job until the first proofing is done.

3. 3

   Remove the dough, punch the air our, and roll into a ball.

4. 4

   Form into a baton, and cut into 5 pieces with a bench scraper.

5. 5

   Roll the five pieces into balls, and let them sit for 8 minutes under a tightly wrung out kitchen towel.

6. 6

   Form cone shapes by rolling with your hands.

7. 7

   Roll out the dough into tear-drop shapes with a rolling pin.

8. 8

   It's easier to do this if you hold one end of the dough while rolling.

9. 9

   Roll it up from the wider side.

10. 10

    When it goes around twice, pull the narrower end, and wrap it around.

11. 11

    Place them sealed sides down on a baking sheet lined with parchment paper.

12. 12

    Let them proof for the second time for about 30 minutes at 38C.

13. 13

    When they are nice and fluffy, brush with a small amount of water and beaten egg mixture, then bake in the oven for about 12 minutes at 180C.

14. 14

    When baked, let cool on a rack.

* Per serving · 4 servings · Values may vary.

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