Crusty Wholemeal Rolls; Matted Oatbran Roils - Panasonic Bread Bakery SD-253 Operating Instructions & Recipes

Crusty Wholemeai Rolis
| Ingredients:
3 isp Surebake yeast
| 450 ¢ wholemeal flour
2 Tosp gluten flour
3 Tbsp kibbled wheat
3 Tbsp sesame seeds
1 Tbsp treacle
2 Tbsp butter
2 Tbsp milk powder
t 1 isp salt
| 300 mi waiter
1 egg, lightly beaten
poppy seeds
Method:
Make cough according to instructions on
P.9—10 and 13.
2 Turn the dough out into a greased bowl.
Cover and let the dough rest for 20 minutes in
the refrigerator.
3 Divide the dough into 12-16 equal portions.
Shape inio rolls and place on a greased
baking tray. Cover and leave to rise in a warm
place (80 —35°C) for 30 — 50 minutes or until
doubled in size.
4 Brush the tops with beaten egg, then
sprinkle with seeds.
Bake in a preheated 200°C oven for 20 —30
5 minutes or until golden brown.
ispzsieaspoen Tbsp=tablespoon
Maited Oatbran Rolls
Ingredients:
3 tsp Surebake yeast
450 g wholemeal flour
2 Tbsp gluten flour
t/a cup oatbran
2 Tbsp Maltexo
2 Tbsp butter
2 Tosp milk powder
; a2tsp salt
1 300 mi water
1 egg, lightly beaten
poppy or sesame seeds
Method:
Make dough according to instructions on
P.9—10 and 13.
2 Turn the dough out into a greased bowl.
Cover and let the dough rest for 20 minutes in
the refrigerator.
3 Divide the dough into 12 — 16 equal portions.
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
with seeds.
5 Bake in a preheated 200°C oven for 20-30
minutes or until golden brown.
36