Bread rolls |
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| Program 7 | |
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| Ingredients | 1Kg |
| 750g |
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| Egg | 1 |
| 1 |
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| Water | See point 1 |
| See point 1 |
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| Unbleached white bread flour | 600g |
| 450g |
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| Salt | 11⁄2tsp |
| 1tsp |
| Sugar | 1tbsp |
| 2tsp |
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| Butter | 25g |
| 25g |
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| Easy blend dried yeast | 2tsp |
| 11⁄2tsp |
| For the topping: |
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| Egg yolk beaten with |
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| 15ml (1tbsp) water | 1 |
| 1 |
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| Sesame seeds and poppy |
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| seeds, for sprinkling, optional |
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1 Put the egg/eggs into the measuring cup and add sufficient water to give:- |
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| Dough | 1Kg |
| 750g |
| Liquid up to | 400ml |
| 260ml |
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2At the end of the cycle, turn the dough out onto a lightly floured surface. Gently knock back the dough and divide into 12 equal pieces and hand shape.
3After shaping, leave the dough to prove for approximately 45 minutes or until doubled in size then bake in your conventional oven.
4Bake in a
5Transfer to a wire rack to cool.
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