500 grams grapes
400 grams flour
100 ml milk
60 grams butter
20 grams fresh yeast (10 gr dried yeast)
4 tablespoons sugar
1 teaspoon salt
Put the grapes in a deep bowl and press them well. Let them stand for 24 hours, then strain the must, measure out 100 ml and gently heat it. Add the yeast, mix well and leave it for about 20 minutes, to activate. Sift the flour and salt, add the sugar and butter. Gently heat the milk, whisk the egg and stir in the must with the yeast. Make a well in the centre of the dry ingredients, pour in the yeast and must mixture and knead until you have a soft dough (about 10 minutes).
Put the dough in a lightly oiled bowl, cover it with cling film and leave it to prove for one hour. Turn it out onto a lightly floured surface, knock it back and shape into small balls. Arrange them on a baking tray lined with baking paper, cover with cling film (lightly oil it, to keep it from sticking to the dough), and leave it again to prove, for another hour. Glaze the top of the rolls with a bit of the leftover grape must, and bake, in a preheated oven, at 180˚C, for about 20 minutes.