Rosemary Bread Rolls

Mix the first five ingredients and 2 tablespoons of the chopped rosemary in a large mixing bowl and whisk to combine. Add the margarine and mix the dough till it resembles breadcrumbs. Add enough warm water to form a soft and pliable dough. Knead for 10-15 minutes. Cover the bowl with a towel and leave to rise in a warm place for an hour or until double in size.

Preheat the oven to 180 degrees C. Turn the dough out onto a lightly floured surface and divide into four equal balls (if you want larger rolls than mine, you can divide it into 3 balls). Roll the ball into a disc that is 1/4 inch thick. Using a pizza cutter, cut the dough discs in half horizontally and then cut each half into half vertically so that you have 4 pieces. Cut each piece into half again so you are left with 8 triangles all together.

Take a triangle with the widest side close to you. Put about 1 teaspoon of the cream cheese (mine were pre cut into small rectangles) and a few drops of chili paste. Roll the triangle up towards the tip (the narrowest side) and tuck the tip under your in a crescent shape. The ends can be twisted inwards for the full crescent effect. Place on a baking tray.

Repeat the same process with the other 3 dough balls. Cover the baking tray with a clean cloth and let the bread rise again for 30 minutes. Once risen, brush the rolls with egg yolk and sprinkle the remaining rosemary across the tops. Place in the oven for 20 minutes or until golden. Serve immediately.

You can vary the herbs and filling to your liking or just make the rolls plain without a filling.