Panasonic Bread Bakery SD-253 - Basic Dough Recipes; Croissants

28
Basic Dough
Make dough according to instructions on
1 P.9 Ñ 10 and 13.
Divide the dough
2 into 12 Ñ 16 equal
portions. Roll each
portion into a ball.
Place on a greased
tray and leave to
rest for 20 minutes.
Roll one end of
3 the ball on a
lightly floured surface
to make a cone.
Roll each cone
4 into a wedge
shape, approximately
1
/2 cm thick, using a
rolling pin.
Starting with the
5 wide end, roll up
the wedge loosely
towards the narrower
end.
Place seam side
6 down on a
greased oven tray.
Prove at 30 Ñ 35¡C
7 for 30 Ñ 50 minutes
or until doubled in
size. If an oven for
proving is not availa-
ble, cover with plastic
wrap and leave to
rise in a warm place
of approximately this
temperature.
Brush rolls with
8 beaten egg and
sprinkle with poppy
or sesame seeds if
desired.
Bake in a
9 preheated 175¡C
oven for 10 Ñ 15
minutes or until
golden brown.
Dinner Rolls
3 tsp
450 N
1
1
/2 tsp
1 tsp
3 Tbsp
4 Tbsp
250 ml
1
Surebake yeast
white flour
sugar
salt
milk powder
butter
water
egg, beaten
poppy or sesame seeds
tsp=teaspoon Tbsp=tablespoon
Method:
Ingredients: