Servings : Covers 20-25 kababs/sausages
Just a way to pretty-up your kababs/sausages
Ingredients for dough
- 1 1/2 cups all-purpose flour
- 1/2 cup milk (warmed slightly)
- 1 tbsp. milk powder
- some water (warmed slightly but only if needed)
- 2 tbsp slightly beaten egg (you can reserved the rest for applying on the cornets before baking as an egg wash)
- 1 1/2 tsp. sugar
- 1 tbsp. oil
- 2 tbsp. melted butter
- 1 tsp. instant yeast
- 1/2 tsp. salt
Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and butter and the egg, and mix together. Now add all the warm milk. Start kneading together and gradually add the warm water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Knead for a good 8-10 minutes. The more you knead it the softer the buns will be.
Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover and let it rest for an hour until it doubles in size.
Now to shape, you can make ropes and roll them around the kababs/sausages, or cut pieces of dough, roll out into rectangles and shape them around the kababs/sausages to cover completely, then using a sharp knife just cut slits to form a pattern. Left-over dough makes for really cute little clover buns by making small balls and baking them 3 per cup in a muffin pan.
Make sure to brush the buns/rolls with egg wash. You can sprinkle sesame seeds if you like over them.
Bake at 180 C for about 20 minutes or until they are done.