Yield: 10 bread rolls

Ingredients

450 g whole-wheat flour 1 tsp salt 2 tsp baking powder 150 g mascarpone cheese 250 ml lukewarm water 1 egg, beaten, for coating
Preparation

Preheat your oven to 200 degrees Celsius. Choose the air circulation setting.

Using a large bowl or a smooth surface in your kitchen to work on , mix the flour, salt and baking powder until well blended. You can use your hands or a wooden spoon to do this. I prefer using my hands. Create a hole in the middle of the flour mixture, pour the lukewarm water in it and add the mascarpone. Begin mixing the ingredients by hand by bringing the flour slowly towards the mascarpone and water, mixing the ingredients, incorporating them and creating a dough. Knead until you have a firm dough. This whole procedure does not take more than 34 minutes. Roll the dough out into a French baguette-style loaf, 5-6 cm in diameter and cut it into two large, equal pieces with a knife. Then take each large piece and cut it into five small equal pieces. Take each little piece and roll it into a ball. The size should be a little smaller than a tennis ball.

Line a baking sheet with baking paper or a non-stick mat and place the bread rolls on it. Beat one whole egg and brush the top of each bread roll. Cut the top of each roll with

a knife, making a cross, and put baking sheet on the middle rack of the oven. Bake for 15 minutes and then lower the oven to 190 degrees Celsius and bake for another 7-8 minutes. They should be golden brown on top and cooked all the way through. Remove from the oven and place bread rolls on a wire rack to cool. They're best eaten the same day but they're also delicious the next.