Ingredients
for 1 wheel of 28 rolls
- butter for the baking tin
- 750 g of flour
- 2 1/2 tsp of salt
- 21 g of crumbled yeast
- 250-300 mL of water
- 180 g of sour milk
- 15 dried tomatoes in oil, cut into strips
- 1 bunch of basil leaves, cut into strips
- pepper, coarsely ground
garnish:
- 28 Tête-de-Moine rosettes
- 28 basil leaves
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
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1 Mix the flour and salt, making a hollow in the middle. Dissolve the yeast in a little water and add along with the remaining ingredients. Knead into a smooth dough. Cover and allow to rise to double the quantity at room temperature.
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2 Roll the dough into 28 evenly sized balls. Lay them out in the shape of a wheel in the buttered baking tin, about 5 mm apart. Cover and allow to rise for 30-45 mins.
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3 Bake for 10 mins. in the lower half of the oven, preheated to 230°C. Then lower the temperature to 180°C and bake for a further 20-25 mins. Allow to cool.
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4 Using a knife, cut out a triangular wedge from each roll and replace with a Tête-de-Moine rosette and a leaf of basil.
Bon
Appétit
Appétit
