Columbian Soft Bread

You can find so many variations of this recipe from all over Southeastern Europe.
This simple dough will take either sweet or savoury additions and once again, I encourage you to use your imagination and create something perfect for you.

Columbian Bakery Rolls
Makes 15
500g of flour (3 cups)
7g dry yeast
250 ml warm milk (1 cup)
2 tablespoons sugar (40g)
1 tsp salt (5g)
150 ml of oil (just under 2/3 of a cup)
1 egg
1 egg white
Coating:
1 yolk
3 teaspoons hot water (15mls)

• Mix the flour, salt, sugar and dry yeast together.
•  Add eggs, egg whites, oil and finally pour the warm milk and knead into a soft dough.
• Leave it in a warm place to double in size for about an hour.
• On a lightly floured surface, deflate risen dough by gently kneading then divide into 15 pieces. Roll each piece into a ball shape.

• Line baking tray with baking paper and preheat oven to 200°C
• Roll each ball flat with a rolling pin into an oval shape. *If adding fillings, do so now.
• Roll flat dough up like a croissant and bend it a little on a lined baking tray. Ensure the end of the dough is on the bottom so it does not unroll during baking.

• Allow to sit for 10 minutes then mix yolk and water then brush the top of each roll and bake for 12-15 minutes or until golden brown.

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