104
dOUGH BREAd NAME Bread Rolls
SETTING dough-Bread
PAddLE Collapsible
INGREdIENTS
Water 310ml
Oil 2 tablespoons
Salt 1 teaspoon
Sugar 2 tablespoons
Bread flour 600g/ 4 cups
Eggs (60g) 1
Tandaco yeast 2 teaspoons
GLAZE
Milk 2 tablespoons
Handshaping procedure
1. Divide dough into 16 equal pieces. Knead each piece and
shape into rounds.
2. Place rounds close together on a lightly greased baking tray.
3. Cover rounds loosely with lightly greased plastic wrap and
stand in a warm area for 30 minutes or until doubled in size.
4. Remove plastic wrap, brush tops of rounds with milk.
5. Bake in preheated oven at 200°C for 12-15 minutes or
until cooked and golden brown.
BREAd NAME Rosetta Rolls
SETTING dough-Bread
PAddLE Collapsible
INGREdIENTS
Water 310ml
Oil 3 tablespoons
Salt 1 teaspoon
Sugar 1 tablespoon
Bread flour 600g/ 4 cups
Tandaco yeast 2 teaspoons
Handshaping procedure
1. Divide dough into 12 equal pieces. Knead each piece and
shape into rounds.
2. Place rounds, 5cm apart, onto lightly greased baking trays.
Use a 2.5cm round cutter to press a 1cm indentation into the top of
each round. Use a sharp knife to slice 6 evenly spaced, 1cm cuts round
the sides of the round.
3. Cover rounds loosely with lightly greased plastic wrap and stand in a
warm area for 60 minutes or until doubled in size.
4. Remove plastic wrap, brush tops of rounds with milk and sift a fine
layer of flour over top of rounds, if desired.
5. Bake in preheated oven at 180°C for 20-30 minutes or until cooked
when tested..