RECIPES

MULTIGRAIN ROLLS

INGREDIENTS

250g

Prima Bread Flour

1 ½ tsp

Caster sugar

¾ tsp

Salt

½ tsp

Skim Milk Powder

165ml

Water

1 tsp

Instant Dry Yeast

15g

Unsalted butter (softened)

35g

Multigrain

PROCEDURE

  1. Preheat the oven to 220oC.
  2. Blend well the bread flour, caster sugar, salt, skim milk powder in a mixing bowl.
  3. Add the instant dry yeast and water into the mixture. Mix using a dough hook at low speed for 2 minute and medium speed for 3 minutes.
  4. Add multigrain in; continue mixing at medium speed for 3 minutes.
  5. Add butter in; continue mixing at low speed for 2 minutes and medium speed for 15 minutes.
  6. On a clean surface, round the dough into a ball and place in a bowl. Cover with a damp cloth and leave to rise for 30 minutes.
  7. Divide the dough into approx. 45g each and round into balls. Cover with a damp cloth and leave them for another 20 minutes.
  8. Coat the top of the rolls with some multigrain.
  9. Cover with a damp cloth and leave to rise for 80-100 minutes. (Optional: Use a pipette knife to score a line on top of the dough after half of the proofing time)
  10. Bake at 200oC for about 15 minutes.