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"These are scrumptious Spanish breakfast rolls crafted from yeast dough that is rolled into spiral circles."
- 5 tablespoons lukewarm milk
- 1 half of teaspoons energetic dry yeast
- 2 cups bread flour
- half teaspoon salt
- 1/four cup white sugar
- 1 egg
- 2 tablespoons vegetable oil
|Prep : 15M||Cook : 15M||Ready in : 1H25M|
- In a small bowl, blend together the yeast and milk. In a large bowl, stir together the bread flour, salt and sugar. Make a nicely inside the middle, and pour within the yeast aggregate. Cover with a mild dusting of flour, and let stand for approximately 15 mins, until frothy.
- Stir collectively the egg and oil, and pour into the bowl with the flour. Mix till the dough comes collectively then turn out onto a floured surface, and knead till clean, about 5 mins. Place in a greased bowl, and cowl. Let stand for approximately 20 minutes to relax.
- Preheat the oven to 375 ranges F (190 ranges C). Divide the dough into 15 pieces. Roll every piece right into a 12 inch lengthy rope. Roll the ropes right into a spiral shape, and vicinity on an ungreased baking sheet.
- Bake for 10 mins in the preheated oven, or until golden brown.
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