Instructions
waggle milk, sugar and incentive together. Allow to stand for 10 twinkles until foamy.
In the coliseum of a stage mixer fitted with the dough hook attachment, combine the flour and swab.
With the mixer handling, add the milk admixture and allow to knead in. Add the egg and allow to beat in.
Add the adulation, allow to knead in. At this point the dough will be relatively sticky, add the remaining mug of flour one teaspoon at a time, until the dough is soft, smooth and just slightly sticky.
Cover with plastic or a damp dish kerchief and allow to rise for 1 hour. While the dough is rising, prepare two distance kissers by lining them with diploma or incinerating paper.
Transfer the dough to a floured face and divide into 8 equal pieces. Roll each piece of dough into a ball also place on the set distance kissers . Take care not to place them too near together as they will continue rising.
Cover again and allow to rise for 30 twinkles while you preheat the roaster to 180 °C/ 350 °F. Whisk the egg and water together for the egg marshland.
Brush the dough balls with egg marshland also place in the roaster and allow to singe for 15- 20 twinkles until golden brown and risen. Once ignited the chuck rolls will sound concave when tapped on the bottom.
Remove, brush with a little adulation and allow to cool for 10 twinkles before serving.
Nutrition
Calories: 215kcal | Carbohydrates: 31g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Sodium: 447mg | Potassium: 179mg | Fiber: 4g | Sugar: 1g | Calcium: 26mg | Iron: 2mg