Shaping ideas for master doughs: Bread Rolls
1.Take a quantity of one of the Master Dough recipes.
2.Divide 1kg dough into quantity into 16 equal pieces (or the 750g dough quantity into 12 equal pieces). Knead each piece and shape into a round.
3.Place rolls together on a lightly greased baking tray.
4.Cover rolls with lightly greased plastic food wrap and stand in a warm area for 30 minutes or until doubled in size.
5.Remove wrap, brush tops of rolls with milk.
6.Bake in a preheated oven at 200ºC for 12-15 minutes or until cooked and golden brown.
Sticky Cinnamon Rolls
1.Take a 1kg quantity of Sweet Dough.
2.Roll dough out to a 40cm x 38cm square. Melt 3 tablespoons of butter. Brush half over dough. Combine 4 tablespoons brown sugar, 70g / ½ cup finely chopped pecan nuts with 1½ tablespoons ground cinnamon and sprinkle over rolled out dough.
3.Drizzle remaining melted butter over sugar mixture. Roll up widthwise and cut into 2cm thick slices.
4.Place on a lightly greased baking tray, 5cm apart. Cover with lightly greased plastic food wrap and stand in a warm area for 20 minutes or until doubled in size. Remove wrap.
5.Bake in a preheated oven at 180ºC for 25-30 minutes or until golden brown. Brush with Gelatine Glaze (recipe on page R43) whilst still hot, then drizzle with Vanilla Glaze (recipe on page R43).
Wholewheat Honey Rolls
1.Replace the sugar in the Wholemeal Dough with honey.
2.Divide completed 1kg dough into 16 equal pieces (or the 750g into 12 equal pieces). Knead each piece and shape into rounds.
3.Place rolls close together on a lightly greased baking tray.
4.Cover rolls with lightly greased plastic food wrap and stand in a warm area for 50-60 minutes or until doubled in size.
5.Remove wrap, brush tops of rolls with milk.
6.Bake in a preheated oven at 200ºC for 12-15 minutes or until cooked and golden brown. Brush with Gelatine Glaze (recipe on page R43) while still hot, if desired.
Doughnuts
1.Take a quantity of Sweet Dough (either 1kg or 750g).
2.Turn out onto a lightly floured surface and roll out to 1 cm thickness. Cut into 5.5cm rounds, using a pastry cutter.
3.Place a teaspoon of strawberry jam on half the rounds, top with remaining rounds. Press edges together with fingers and place onto greased trays. Cover loosely with lightly greased plastic food wrap and stand in a warm area until doubled in size. Remove wrap.
4.Cook doughnuts in hot oil, a few at a time until golden brown and cooked through. Drain on absorbent paper. Combine ½ cup sugar with 1 tablespoon of ground cinnamon. Toss hot Doughnuts in sugar mixture. Serve warm.
Apple Twist
1.Take a 1kg quantity of Sweet Dough.
2.Roll dough out into a 30cm x 50cm rectangle. Cut into 4 strips lengthwise.
3.Combine 300g can of pie apples, 1⁄3 cup mixed dried fruit and 1⁄3 cup desiccated coconut, then spoon mixture equally down the centre of each strip. Fold each strip in half lengthwise, over the mixture, and seal edges by pressing together. Roll into a sausage shape.
4.Twist 2 shapes together, secure the ends and place on a greased baking tray. Repeat with remaining shapes.
5.Cover loosely with lightly greased plastic food wrap and stand in a warm area for 20 minutes or until doubled in size. Remove plastic food wrap.
6.Bake in a preheated oven at 180ºC for 20-25 minutes or until golden brown.
7.Slide apple twists onto a wire rack. Brush with Gelatine Glaze (recipe on page R43) whilst still hot. Stand for 5-10 minutes before serving.
Hot Cross Buns
1.Include 1 tablespoon of ground cinnamon and 1 tablespoon ground mixed spice with dry ingredients when making 1kg Sweet Dough recipe.
2.Remove dough at completion of cycle, knead in 150g / 1cup sultanas and 45g / ¼ cup mixed peel.
3.Divide dough into 18 pieces and shape into rounds. Place close together on a lightly greased baking tray.
4.Cover loosely with lightly greased plastic food wrap and leave to stand in a warm area for 20 minutes or until doubled in size.
5.Blend together 2 tablespoons of water and 40g / ¼ cup plain flour until a smooth batter is formed. Spoon into a piping bag fitted with a small piping nozzle. Remove wrap from rolls and pipe a cross onto each bun.
6.Bake in a preheated oven 190ºC for 15-20 minutes or until golden brown.
7.Slide buns from baking tray onto a wire rack. If desired, brush Hot Cross Bun Glaze (recipe on page R43) over hot buns. Stand for 5-10 minutes before serving.
Ham & Pickle Rolls
1.Roll out a 750g quantity of Multigrain Dough into a rectangle shape approximately 25cm x 40cm. Measure half way across the width of the rectangle then use a knife to lightly score down the entire length of the dough.
2.Spread 3 tablespoons of mustard pickles over one half of the dough, then top with 3 slices finely sliced ham.
3.Roll up the filled side of the dough lengthwise, like a Swiss Roll, to encase the filling. Turn dough over and repeat with the same quantity of mustard pickles and ham on the opposite half of the dough. Then roll in the same manner to reach the first roll and form a double scroll.
4.Trim the ends then cut into 2.5cm slices. Place slices, cut side upwards, onto a lightly greased baking tray.
5.Cover loosely with lightly greased plastic food wrap and allow to stand in a warm area until doubled in size. Remove wrap. Brush with milk.
6.Bake at 190ºC for 20-25 minutes or until cooked and golden brown.
