Enjoy this delicious, herb-infused bread straight from the oven
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | French |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 464 |
| Fat | 20g |
| Saturates | 3g |
| Protein | 14g |
| Carbs | 61g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFGrease a 24cm round cake tin and set aside.
Mix the flour, yeast, salt, spinneysFOOD Mediterranean Extra Virgin Olive Oil and cornstarch in the bowl of a stand mixer and mix to combine.
Fit the mixer with the dough hook. Add the 200ml-250ml warmed milk a little at a time to form a soft dough - you may need more or less, so add it gradually. Knead for 8-10 minutes or until smooth and elastic.
Mix in the grated Parmesan cheese.
Cover the bowl with cling wrap and place in a warm place for about an hour or until the dough has doubled in size.
Divide the dough into 8 equal pieces and roll each piece into a ball. Place the balls in the prepared cake tin. Place the cake tin in a large bag, close it and leave in a warm place until doubled in size - about an hour.
Preheat the oven to 180C, gas mark 4.
Brush the rolls with olive oil and sprinkle over extra cheese.
Combine the sesame seeds and dried herbs and sprinkle over the rolls.
Bake for 25-30 minutes, or until a light golden brown.
Remove the tin from the oven and let cool slightly before turning them out onto a rack to finish cooling. Or eat them warm straight from the pan!
N.B. Aside from the 20 minutes prep time, you will also need 2 hours proofing time.
