How to make ROLLS WITH PEPPER AND PARMESAN CHEESE:

• Prepare the ingredients an hour before you start.
• This way they will all come to the same temperature.
• Gently heat 100ml (3.4 fl oz) of the milk.
• Turn off the heat and add the sugar and yeast.
• Stir a little then let the mixture rest for 10 minutes.
• Sift the flour with salt and pepper.
• Add the grated Parmesan and make a well in the middle.
• Pour in the cornflour, melted butter, and start kneading.
• Gradually add the remaining milk.
• Stop when you have a firm dough that is easy to work.
• Knead for about 10-15 minutes, until you have a smooth dough.
• Cover the dough with a clean towel and leave to rise in a warm place.
• After an hour, the dough should have doubled in volume.
• Turn it out onto a lightly floured work surface and divide into 8 roughly equal pieces.
• Grease a 20/30cm (7.8-11.8 inch) pan with vegetable oil.
• Take each piece of dough and shape into a round.
• Gently roll it between the palm of your hand and the worktop until the surface is smooth and shiny.
• Place the rolls on the tray and continue with the other pieces of dough.
• Once you have done all the rolls, brush them with beaten egg.
• Sprinkle poppy seeds and flax seeds on top.
• Leave the rolls to rise for 20-30 minutes.
• 10 minutes before baking, turn on the oven. Heat to 190 degrees C (374 Fahrenheit).
• When the oven is hot, place the rolls on a baking tray.
• After 10 minutes, reduce the heat to 175 C degrees (345 Fahrenheit) and continue baking until nicely browned.
• Remove the rolls from the oven and let them cool in the pan.
• When they are cold, place them in a paper bag to store.
• The rolls last about 2-3 days without drying out.
• They are delicious for breakfast or a quick dinner. Enjoy!