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1
Put all the ingredients except the ingredients in a bread maker and start the 'dough' function.
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2
Put the dry yeast in the yeast compartment.
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3
After the first rise in the bread maker, divide the dough into 10~12 portions with a scraper and roll into balls.
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4
To prevent it from drying, cover the dough with cling film and put a moist tea towel on top.
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5
Leave to rest for 10 minutes.
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6
Roll the dough to into a cone shape (rather like a carrot) then flatten it out with a rolling pin.
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7
Roll up the dough from the wider end.
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8
Place the rolls on a baking tray with the end of the roll on the bottom and with space in between.
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9
I can bake only 6 rolls at a time in our oven, so this is how I placed them on a baking tray.
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10
I line a large microwave plate with parchment paper, and place the remaining 6 rolls on it.
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11
Cover with cling film and put on top of the oven for the second rising.
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12
Put the 6 rolls on the baking tray in the oven, and allow to rise for the second rising for 40 minutes, using the oven's 'bread rising' function.
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13
Brush the egg wash on top to glaze.
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14
Bake in a preheated 190C oven for about 8 minutes.
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15
Do the same with the rest of the rolls.
