--- 36 ---
Pumpkin & Walnut Wholemeal Rolls
3 tsp
255
N
255
N
1 Tbsp
2 Tbsp
2 Tbsp
1 tsp
1
/2 Cup
220 m
R
1
/2 Cup
Surebake yeast
white flour
wholemeal flour
brown sugar
oil
milk powder
salt
mashed cooked pumpkin
water
chooped walnuts
Wholemeal Raisin Rolls
3 tsp
225
N
225
N
3 Tbsp
4 Tbsp
2 Tbsp
1 tsp
2 tsp
*100 m
R
1
/2 Cup
2 Tbsp
Topping
1 Tbsp
1
/4 Cup
Surebake yeast
white flour
wholemeal flour
brown sugar
butter
milk powder
salt
Allspice
2 eggs + water*
sugar (to sprinkle over top)
sliced almonds for garnishing
*Break 2 eggs into the provided 240 m
R
measuring cup --- fill to the top with water.
Method:
Make dough according to instructions on
1 P.7---9.
Divide the dough into 16 equal portions.
2 Shape each portion into a roll.
Place on a greased baking tray, cover and
3 leave to rise at 30---35
°
C for 60 minutes.
Brush rolls with egg, sprinkle with sugar and
4 sliced almonds.
Bake at 200
°
C for 20---30 minutes.
5
raisins, small
grated orange rind
tsp=teaspoon Tbsp=tablespoon
Ingredients:
Ingredients:
Whole Wheat
Raisin Dough
Method:
Make dough according to instructions on
1 P.7---9.
Turn the dough out into a greased bowl. Cover
2 and let the dough rest for 20 minutes.
Divide into 12 equal portions. Shape into rolls
3 and place on a greased baking tray. Cover
and leave to rise in a warm place (30Ð35
°
C) for 30
minutes or until doubled in size.
Bake in a pre-heated 200
°
C oven for 15Ð20
4 minutes or until golden brown.
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