Good Food
Ingredients
Method
1.Combine flour, caraway seeds, yeast, sugar and salt in a large bowl. Make a well in centre.
2.Heat milk and butter in a medium saucepan on low heat. Cook, stirring, 2-3 minutes, until butter melts. Pour warm milk mixture into dry ingredients. Stir to form a soft dough.
3.Turn onto a lightly floured surface. Knead 2-3 minutes, until soft and elastic. Place dough into a lightly oiled bowl. Cover with plastic wrap. Stand in a warm place 2 hours, until doubled in size.
4.Preheat oven to 180°C (160°C fan-forced). Grease a 30cm x 20cm lamington pan.
5.Using your fist, punch down dough, then knead on a floured surface, until smooth. Shape dough into 12 equal rolls. Place, side by side, in prepared pan. Brush with egg.
6.Mix together extra flour and 2-3 tablespoons water, to form a smooth, thick paste. Place paste in a small plastic food storage bag. Twist to fill a corner of bag. Snip off end of corner and pipe crosses on bread rolls.
7.Bake 25 minutes, until buns are golden and sound hollow when tapped. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.
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