Barley Rolls Of Lesbos - active dry yeast

Method

• Combine the yeast, milk, honey, salt, oil and 1 egg in a bowl with a mixer. Beat on low speed until combined, about one minute.
• Slowly add the barley and all-purpose flour and contunes to beat for another minute. Increase the speed to medium and mix until the dough forms a ball.
• Place the dough in a lightly oiled bowl and turn it once to coat all sides with oil.
• Cover with plastic wrap and allow to rise for about an hour.
• Pull off small pieces of the dough and knead to form balls that are about 1 1/2 inches in diameter; you should get about 13.
• Place the balls, just touching, in a well-greased 9-inch round baking pan.
• Pierce the top of each roll a few times with a sharp knife.
• Beat the remaining egg well and, using a pastry brush, coat the tops of the rolls.
• Loosely cover with plastic wrap.
• ALlow the pan of rolls to rise in a warm spot until doubled in size or about an hour.
• Preheat the over to 350 F.
• Remove the plastic wrap, place the pan in the oven, and bake for about 40 minutes or until golden.
• Serve warm.