recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
are really brilliant and best made just before
serving as they are the best when absolutely fresh".
teaspoons (7g) dried yeast
1 teaspoon sugar
half cup (125ml) milk
1 cup (250ml) water appoximately
4 cups (600g) plain flour
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon cornflour
2 teaspoons plain flour extra.
yeast, sugar, milk and water in small bowl.
cover, stand in warm place about 10 minutes
or until frothy.
flour and salt into large bowl, add combined
yeast mixture and oil; mix to a soft dough.
dough on floured surface for about 10 minutes
or until smooth and elastic. Place dough in
oiled bowl, cover tightly, stand in warm place
about 30 minutes or until doubled in size.
dough onto floured surface, knead until smooth.
Divide dough into 8 pieces. Shape each piece
into a ball, place on greased oven trays. cover
loosely with a tea towel, stand in warm place
about 20 minutes or until doubled in size. Brush
rolls with a little extra milk; sprinkle with
combined cornflour and extra flour. Place rolls
in cold oven, turn to moderately hot, bake about
25 minutes or until rolls are browned and sound
hollow when tapped.
made on day of serving.
in airtight container.