Bread Rolls by Zarnak Sidhwa

Ingredients:

• Yeast 1 tbsp
• Flour 1/2 cup
• Caster sugar 1/2 tsp
• Warm water 1 cup
• Salt 1 tsp
• Olive oil 1 tbsp
• Egg 1
• Flour 1-3/4 Cup
• Melted butter 1-1/2 tbsp
• Garlic 2 cloves
• Parmesan cheese (grated) 1/2 cup
• Ground black pepper 1/2 tsp
• Cayenne pepper 1/4 tsp
• Freshly chopped parsley 2 tbsp
• Olive oil for brushing
• Parmesan cheese 1/4 cup

Method:

1. Mix yeast, 1/2 cup of flour, sugar and warm water in bowl.
2. Cover and let rest in warm place until bubbling, about 15 to 20 minutes.
3. Stir in salt, olive oil, and egg.
4. Mix thoroughly and stir in remaining 1-3/4 cup flour to form loose, sticky dough that pulls away from sides of bowl.
5. Cover with damp towel and let rise in warm place until doubled in size, about 1 to 1-1/2 hours.
6. Punch down the dough.
7. Turn onto a lightly floured surface.
8. Sprinkle with more flour and shape into  rectangle.
9. Roll out to an approximately 10x12 inch rectangle, about 1/2-inch thick.
10. Brush with melted butter; sprinkle with garlic, parmesan cheese, black pepper, cayenne and parsley.
11. Press flat one long edge of the rectangle and brush with water.
12. From opposite end, roll evenly into a log.
13. Press seam together to seal.
14. Cut into 8 rolls.
15. Transfer to a baking sheet, cut side up.
16. If necessary, cut an ‘X' in top of each roll to expose filling.
17. Preheat an oven to 200 degrees C.
18. Bush each roll with olive oil.
19. Sprinkle with more cheese.
20. Cover and let rise until slightly puffed, about 20 to 30 minutes.
21. Bake in preheated oven until the tops golden brown, about 20 minutes.