2
tsp
475
N
1
3
/
4
Tbsp
2
tsp
3 Tbsp
45
N
350 ml
1
/
2
tsp
1 egg, beaten for brushing on top
2 Tablespoon poppy seeds, optional for
sprinkling on top
2 Tablespoon sesame seeds, optional for
sprinkling on top
(1 cup bread flour, extra for kneading)
Dinner Rolls
(Use basic DOUGH program)
Ingredients: Makes 18
Method:
Make the dough according to instructions
1
on pages 9 —10 and 13.
Knead dough on a lightly floured surface
2
until it becomes elastic and springs back
when touched.
Divide the dough
3
into 18 equal
portions. Roll each
portion into a ball.
Cover with a slightly
damp cloth and rest in
a warm place for 20
minutes until almost
doubled in size.
Roll one end of
4
the ball on a
lightly floured surface
to make a cone.
Roll each cone
5
into a wedge
shape, approximately
1
/
2
cm thick, using a
rolling pin.
Starting with the
6
wider end, roll up
the wedge loosely
towards the narrower
end.
Place seam side
7
down on a
greased baking tray.
Cover and let rise
8
in a warm place
for 30—40 minutes
until almost doubled
in size.
Brush rolls with
9
beaten egg,
sprinkle with poppy
seeds or sesame
seeds if desired. Bake in
a preheated 160ºC oven
for 25—30 minutes or
until golden brown.
Remove from oven
and cool on a wire rack.
dry yeast
bread flour
sugar
salt
dry milk powder
butter
water
bread improver, optional
DOUGH
2 tsp
475
N
1
/
4
cup
3 Tbsp
2 tsp
30
N
350 ml
1 tsp
250
N
butter, chilled for folding in the dough
1 egg, beaten for brushing on top
Croissants
(Use basic DOUGH program)
Ingredients: Makes 18
Fold the
6
remaining third
on top. Seal edges.
Rest the dough in
the refrigerator for
20 to 30 minutes.
Place the dough at
7
right angles to the
previous position in
#5. Roll out into
30 cm square. Fold
into thirds. Wrap and
place into refrigerator
for 20 to 30 minutes.
Roll and fold twice
more. Wrap and chill
after each folding. After
the final folding, chill
several hours or
overnight.
Spread the dough
8
for the final time
into 30 cm square.
Cut dough into 9 equal
squares. Cut each
square diagonally to
form two triangles.
Roll up each
9
triangle loosely,
starting from the
side opposite the
point. Curve ends.
Place seam
10
side down on
a greased baking
pan. Cover and place
in warm area for 30—
50 minutes or until
almost doubled in
size.
Brush with beaten egg. Bake in a preheated
11
200ºC oven for 15 to 20 minutes or until
golden brown.
Method:
Make the dough according to instructions
1
on pages 9 —10 and 13.
Roll 250
N
of
2
chilled butter
between two sheets
of plastic wrap into a
17
X
25 cm rectangle.
Chill at least 1 hour.
Turn the dough into a greased bowl. Place in
3
the refrigerator for 30 minutes.
Roll out the
4
dough on a
lightly floured
surface into a
30cm square.
Place the rolled
5
out butter over
two-thirds of the
dough.
Fold the third
without butter over
the centre third.
dry yeast
bread flour
sugar
dry milk
salt
butter
water
bread improver, optional
DOUGH
33
34
tsp=teaspoon Tbsp=tablespoon
tsp=teaspoon Tbsp=tablespoon
