Recipe:- 1.1kg.Bakers Flour, 1/2 cup of pine nuts, 2&1/2tsp. Instant dry yeast, 3 tsp. Bread improver, 2 tsp Salt, 3 tsp.Skim milk powder, 2tsp. Italian herb mix, 2tsp. Brown sugar, 2tsp Olive oil, 1tsp crushed garlic. 625 mils.water @ 105deg. F, (potato water is optional) Method:- Combine & kneed for around 13 mins. Place dough in a warmish spot in a greased, covered container until the dough doubles in size. punch down & divide & form the rolls & place on greased baking trays, covered, until trebled in size. When half risen spray with water & sprinkle some more herb mix with garlic & parmisan cheese on top. Pre-heat the oven to 195deg.F. Cook the rolls for 13 or more minutes, rotating the tray to get an even color. Remove fro oven when golden brown. Place a dish of water on the bottom of the oven to help produce a nice crust. Well worth the effort. Dedicated to my friend Gia in Italy.
