Makes about 10 rolls. Prep and cook: About 2 hours, including rising. This recipe was baked using the Omnia Silicone Mould accessory, but it also works beautifully baked directly in the Omnia Pan.
225 ml milk
60 g butter
3 Tbs caster sugar
2 tsp active dry yeast
325-365 g plain flour
1 tsp salt
2 eggs at room temperature
Grease the Omnia Pan with a little butter or oil. If using, grease the Silicone Mould before placing it in the pan. Mix half of the flour with the other dry ingredients, including the yeast, in a bowl. Warm the milk to about 37° C. Divided the butter into small pieces and mix into the milk. The butter does not have to melt.
Pour the milk over the dry ingredients. Add one egg. Mix into a sticky dough. Mix in the rest of the lesser amount of flour, then add a small amount at a time of the rest if the dough is too sticky. Turn the dough onto a floured surface and knead vigorously until dough is smooth and elastic. Place dough in a bowl and cover with cling film. Let rise about 1 hour until the dough has doubled in size.
Turn out the dough onto a floured surface. Knead gently for about 2 minutes. Divide the dough into ten equal pieces. Gently shape each piece into a ball. Place the rolls close together in the Silicone Mold or directly into the Omnia Pan. Cover with cling film and let rise for about 30 minutes.
Beat the other egg and then brush the tops of the rolls with beaten egg. Bake for about 30 minutes on low heat until the rolls are browned and about double in size. Insert a cake tester or long toothpick to check for doneness.
Helpful hint! Add a little grated cheese and dried herbs (oregano or basil are nice ) to the dough and sprinkle a little grated cheese on top before you bake the rolls.