INGREDIENTS
- 2 eggs
- 1 cup of warm milk
- 3 tablespoons of oil
- 1 tablespoon margarine
- 4 tablespoons of sugar
- ½ tablespoon of salt
- 4 cups of wheat flour (approximately)
- 0.35 tsp of fresh yeast or 2 teaspoons dry yeast
- gems (to brush)
PREPARATION
- In the blender, beat the eggs, milk, oil, margarine, sugar, and salt for 3 minutes.
- Add the yeast and press the play button for 2 times of 30 seconds, to dissolve it well.
- Transfer the mixture to a bowl and add the wheat flour, little by little, until the dough disintegrates in your hands.
- The dough should be soft and moist when it disintegrates in your hands.
- Return the dough to the bowl and brush a thin layer of oil over the dough (so it does not dry out).
- Cover the bowl with plastic and let rest until the dough doubles in size.
- Remove the dough from the bowl and blow a little to remove the air bubbles inside.
- Bole the dough, making the rolls, and put them in a greased and floured tray.
- Brush the rolls with oil again and wait for the rolls to rise again until they double in size.
- Brush with the yolks and bake the rolls in a preheated oven at 180ºC for about 35 minutes.
- Remove them from the oven, wait for them to brown, and serve.
