Mini Loaves, Rolls And Pretzels - cooking recipe

Ingredients

500 g plain flour, plus extra for dusting
7 g sachet dried yeast
Pinch None table salt
Pinch None sugar
250 ml milk
75 g butter, melted and cooled
1-2 sprigs rosemary, leaves picked
1 medium egg yolk
1 tbsp double cream
50-75 g coarse sea salt

Preparation

Place the flour in a mixing bowl with the yeast, table salt and sugar. Heat the milk in a small saucepan until lukewarm. Add milk to the mixing bowl with the melted butter and mix with an electric hand-whisk fitted with dough hooks until the mixture comes together.
On a lightly floured surface, knead the dough until smooth. Place in a bowl, cover and leave to rise in a warm place for 40 mins.
Preheat the oven to 400\u00b0F. Knead the rosemary into the dough. Split the dough into 3 equal-sized pieces.
For the bread loaves, shape one third of the dough into 5 mini loaf shapes. For the rolls, form one third dough into 6 small bread rolls. Cross the tops with a sharp knife. For the pretzels, roll remaining third into four 12 inch long ropes and form into pretzel shapes. Place all onto baking sheets lined with parchment paper.
Whisk the egg yolk with the cream and brush over the dough shapes. Sprinkle with coarse sea salt. Bake for 18-20 mins. Remove from the oven and allow to cool on a wire rack.