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Crusty Wholemeal Rolls
3 tsp
450
N
2 Tbsp
3 Tbsp
3 Tbsp
1 Tbsp
2 Tbsp
2 Tbsp
1 tsp
300 m
R
1
Surebake yeast
wholemeal flour
gluten flour
kibbled wheat
sesame seeds
treacle
butter
milk powder
salt
water
egg, lightly beaten
poppy seeds
Method:
Make dough according to instructions on
1 P.7---9.
Turn the dough out into a greased bowl.
2 Cover and let the dough rest for 20 minutes in
the refrigerator.
Divide the dough into 12---16 equal portions.
3 Shape into rolls and place on a greased
baking tray. Cover and leave to rise in a warm
place (30---35
°
C) for 30---50 minutes or until
doubled in size.
Brush the tops with beaten egg, then
4 sprinkle with seeds.
Bake in a preheated 200
°
C oven for 20---30
5 minutes or until golden brown.
Whole Wheat Dough
Malted Oatbran Rolls
3 tsp
450
N
2 Tbsp
1
/4 cup
2 Tbsp
2 Tbsp
2 Tbsp
2 tsp
300 m
R
1
Surebake yeast
wholemeal flour
gluten flour
oatbran
Maltexo
butter
milk powder
salt
water
egg, lightly beaten
poppy or sesame seeds
Method:
Make dough according to instructions on
1 P.7---9.
Turn the dough out into a greased bowl.
2 Cover and let the dough rest for 20 minutes in
the refrigerator.
Divide the dough into 12---16 equal portions.
3 Shape into rolls and place on a greased baking
tray. Cover and leave to rise in a warm place
(30---35
°
C) for 30---50 minutes or until doubled in
size.
Brush the tops with beaten egg, then sprinkle
4 with seeds.
Bake in a preheated 200
°
C oven for 20---30
5 minutes or until golden brown.
tsp=teaspoon Tbsp=tablespoon
Ingredients:
Ingredients:
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