for 12 pieces

Dough

500 g	white flour
2 tsp	salt
½ cube	yeast (approx. 20 g), crumbled
3 ½ dl	milk water (1/2 milk, 1/2 water)
3 tbsp	sunflower oil

Garlic and herb mix

3 tbsp	sunflower oil
2 tbsp	water
½ bunch	flat-leaf parsley, finely chopped
½ bunch	dill, finely chopped
3	garlic cloves, squeezed

To shape

2 tbsp

milk

How it's done

Dough

Mix the flour, salt and yeast in a bowl. Add the milky water and oil, mix, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Garlic and herb mix

In a small bowl, mix the oil with all the other ingredients up to and including the garlic.

To shape

On a lightly floured surface, divide the dough into 12 equal portions, shape into balls, place in the prepared tin. Cover the balls and leave to rise at room temperature for a further 30 mins. Brush the dough balls with milk.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, spread the garlic and herb mixture over the bread rolls, remove from the tin. Leave the bread rolls to cool on a cooling rack.

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