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1
Put both flours in a bowl with the sugar and yeast on one side and the salt on the other.
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2
Warm the milk until warm to the touch and add it on the side with the yeast mixing gently.
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3
Once it's no longer floury, transfer the dough to a working surface.
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4
(Using the palms of your hands, flatten the dough.)
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5
Once you have kneaded the dough for ten minutes, add in the margarine and knead again.
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6
Once it's glossy and the dough has all come together, stretch the surface of the dough from top to bottom.
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7
Roll the dough back up tightly, close the bottom seam and put it back into the bowl.
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8
Cover the bowl with a damp paper towel and plastic wrap, set your oven to the bread proofing setting (40C) and let the dough rise for 40 minutes.
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9
Once the dough it done rising, punch the dough down and divide into 8 portions.
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10
Make each one of them into a ball, cover them once again with a damp paper towel and plastic wrap, and let them sit for 15 minutes.
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11
Once they are done, roll the dough out into rectangles.
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12
From the bottom, roll the dough up.
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13
Once you are done rolling the dough, tightly close the ends, and put them on a baking tray lined with parchment paper.
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14
Cover them with a damp paper towel and plastic wrap and put them in your oven on the bread proofing setting (40C) to rise again.
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15
Bake them for 17 minutes at 190C and they're done.
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16
You can shape them into a slightly larger 6 portion batch.
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17
They can easily be filled with egg salad made in the microwave.
