A Perfect Pantry
Bread Rolls
- PREP TIME
40 min - COOK TIME
25 min - READY TIME
1 hr 5 min - SERVINGS
8 rolls
INGREDIENTS
- 1 cup water
- 1 egg
- ¼ cup rice bran oil
- 3 cups bread flour
- 1 tsp bread improver
- 2 tbsp caster sugar
- 1 tsp salt
- 2 tsp yeast
- 1 egg yolk
- 1 tbsp milk
DIRECTIONS
- Open the lid and remove the bread pan from the bread maker, twisting the bread pan and lifting straight up.
- Insert the kneading blade into the bread pan by aligning the flat edge on the inside of the kneading blade with the flat edge of the shaft.
- Place the water, egg, oil, flour, bread improver, sugar, salt and yeast into the bread pan, in that order.
- Return the bread pan to the bread maker. Push the bread pan down firmly and turn it until it clicks into position.
- Close the lid and plug in the bread maker.
- Press the MENU button and the set the bread maker to SETTING 8 – DOUGH.
- Press the START/STOP button to begin the kneading process.
- Grease a 20cm x 30cm baking tray.
- The bread maker will sound a series of beeps when the cycle is finished.
- Remove the dough from the bread pan, being sure not to take the kneading blade out with the dough.
- Weigh into 100g balls and roll each ball into rectangle shapes and then roll up and then roll into a rectangle shape again and then roll and place onto the greased cooking tray and cover with a clean tea towel.
- Pre heat oven to 170°C.
- Place the tray in a warm place to prove until they are doubled in size: about 30 minutes – depending on warmth of the proving area.
- Mix the egg yolk and milk together until fully combined.
- When desired size of the rolls is reached, brush with the egg yolk and milk mixture.
- Place into the pre heated oven for 25 minutes or until desired colour is reached.
- Using oven mitts, remove the tray from the oven and serve.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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