Category: Rolls and Buns

Fancy Rolls

Makes: 24 Fancy Rolls
Oven: 200 °C / 400 °F
Preparation Time: 1 hour and 20 minutes
Baking Time: 15 – 20 minutes
500 g Cake flour (4 x 250 ml / 4 cups)
10 ml Salt (2 tsp)
5 ml Sugar (1 tsp) 
30 g Margarine
10 g Anchor Instant Yeast (1 packet)
330 ml Lukewarm water (1 + ⅓ cup) (⅓ warm water +  ⅔ cold water)
    Beaten egg or milk, to brush
    Seeds, to sprinkle
    Flour, to dust
  1. Mix flour, salt and sugar together. Rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
  2. Add the lukewarm water to the flour mixture to form soft dough. If the dough is too dry and firm, add about 10 – 20 ml extra water. The dough must be soft and pliable.
  3. Knead the dough well for 10 minutes, until smooth and elastic. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes.
  4. Knock the dough down, divide into 24 equal pieces and shape each piece into a round ball. Roll each ball into a strand according to the shapes below. (Keep the dough covered whilst shaping). 
  5. Place the shaped rolls onto a lightly greased baking tray, cover with greased plastic and rise in a warm place for about 20 – 25 minutes.
  6. Brush with beaten egg or milk and sprinkle with seeds. If not seeds, one can also just dust lightly with flour.
  7. Bake in a preheated oven at 200 °C / 400 °F for 20 – 25 minutes, or until golden brown.