Ingredients
The following ingredients have 12 Servings
- 240 ml – 1 cup warm milk
- 7 gms – 2 ¼ tsp yeast
- 40 gms – 3 tbsp packed brown sugar
- 315 gms – 2-1/2 cups flour
- 30 gms – 2 tbsp butter (melted)
- 1 tsp salt
- Coarse sea salt (or pretzel salt)
- Melted butter for brushing on top
- 12 almonds
Instruction
- Pour the warm milk into the bowl of an electric mixer and sprinkle with the yeast. Let it sit for about 2 minutes to activate.
- Mix in the brown sugar and half the flour.
- Melt the 2 tablespoons of butter and stir into the mixture.
- Add the remaining flour and salt. Mix to form a slightly sticky dough.
- Turn the dough onto a lightly floured surface and knead for about 5 minutes, until the dough is smooth but still slightly sticky.
- Shape the dough into a ball, place it in a lightly greased bowl, cover with plastic wrap and place it in a warm place to rise until the dough doubles in volume.
- Punch the dough down and turn it out onto a lightly floured surface.
- Divide it into 12 pieces and roll them into balls.
- Using kitchen scissors, cut 6 x 1 cm – ½ inch slits around the dough ball, being sure to leave the centre uncut.
- Press an almond vertically into the centre of each roll as the stem.
- Place on a baking sheet lined with baking paper and bake the rolls at 230°C – 450°F for 8-10 minutes, until golden.
- Remove the rolls from the oven and brush them with melted butter while hot. Sprinkle with coarse salt and serve.
