Hvonn

Method

Crumble the fresh yeast into a bowl and mix with a little of the warm water until dissolved, then combine with the remaining water. In a large mixing bowl, combine the plain flour, wholemeal flour, salt and sugar. Make a well in the centre and pour in the yeast liquid, then gradually incorporate the dry ingredients to form a soft dough. Knead on a floured surface for about 10 minutes until smooth and elastic, then work in the softened butter. Place in a lightly oiled bowl, cover with a damp cloth and leave to rise for approximately 1 hour until doubled in size. Divide the dough into 12 portions, shape into rolls, place on a baking tray and leave to prove for 30-40 minutes. Bake at 220°C for 15-18 minutes until golden brown and hollow-sounding when tapped.