rolling pin, and then roll it tightly around itself to give it its characteristic cylindrical shape.
Second rise: Place the dough rolls on a greased baking sheet or one lined with parchment paper, leaving space between each one. Cover with a cloth and let them rise for 30-40 minutes, or until doubled in size.
Cutting and baking: Preheat the oven to 220°C (425°F). Before baking, make a shallow lengthwise cut across the top of each roll with a sharp knife or razor blade.
To create steam (for a
There’s more to discover. Continue to the next page for the rest of this article.
