Salt'n Pepper Diamond Rolls

Seasoned with Salt & Pepper these rolls are ideal for any Wine Party!! Prepare a rustic board with cheese and olives and enjoy la Dolce Vita!!

1Kg Plain flour
1 tsp Salt
2 tsp Sugar
6 tsp Dried Active Yeast
4 heaped tbsp Dried Skimmed Milk Powder
600ml warm water
50g melted butter
Sea Salt
Freshly ground Black Pepper
1 egg
2 tbsp Milk
1 tbsp Olive Oil

In a food mixer (fitted with hook) add flour, yeast, sugar and salt and give one stir.  Dissolve milk powder in warm water and add to flour mix. Mix on low speed for 10 minutes till dough is smooth and elastic.  Remove hook, cover dough with cling film and leave to improve for 45 minutes or until dough is double in bulk.  Remove cling film, lower hook and mix dough for another 5 minutes.  Remove dough from bowl and transfer to a working top.  Roll out dough to a rectangle approx 1 cm thick.  Using a pizza cutter cut dough into strips approx 6cm wide, then make cuts diagonally to form the diamond shape. Place on a baking tray, leaving some space to improve between one another. In a small bowl, beat 1 egg, add milk and olive oil, then using a sharp knife make slits to and from distant points of each roll and brush with egg mixture.  Sprinkle each roll with salt and pepper and put bread in oven.  Turn oven to 205c and bake till golden brown. (Do not pre heat the oven).  Rolls can be frozen when cooled completely and then re crisped when necessary.