Method:
Make the dough according to instructions on
1
page 11.
Divide the dough into 16 equal portions.
2
Shape each portion into a roll.
(Follow instructions on Dinner Rolls, P.33.)
Place on a greased baking tray. Cover and
3
let rise in a warm place for 30
-
35 minutes
until almost doubled in size.
Brush rolls with beaten egg, garnish with
4
sliced almonds and sugar, if desired.
Bake in a preheated 190¡C oven for 15
-
20
5
minutes.
1
1
/
4
tsp
400
N
2 tsp
1
1
/
3
Tbsp
20
N
1
/
4
cup +1 tsp
1
/
3
cup
1 Tbsp
370 m
R
1 egg, beaten to brushing on top
(1 cup wholemeal bread flour, extra for kneading)
dry yeast
wholemeal bread flour
salt
milk powder
butter
gluten flour
raisins*
cinnamon
water
Ingredients: Makes 16
Ingredients: makes 1 large
Method:
Make dough according to Dinner Roll instructions
1
on page 11.
Knead dough on a lightly floured surface until
2
it becomes elastic and springs back when touched.
Cover and let rest in a warm place for 20 minutes.
3
Roll out dough into a 20cm square. Roll up and
4
place on a greased baking tray with the seam side
down.
Cover and let rise in a warm place for 40 minutes
5
until almost doubled in size.
Brush with combined milk and malt.
6
Bake in a preheated 180¡C oven for 40 minutes
or until golden brown.
2 tsp
450
N
50
N
2 tsp
1 tsp
1 tsp
30
N
1 Tbsp
1 Tbsp
1 Tbsp
125 m
R
Glaze:
1 Tbsp
1
/
2
tsp
(1 cup plain wholemeal flour, extra for kneading)
dry yeast
plain wholemeal flour
bread flour
ground cinnamon
milk powder
sugar
raisins*
butter
treacle
liquid malt
water
warm milk
liquid malt
Malt Bread
(Use WHOLE WHEAT RAISIN DOUGH Mode)
Whole Wheat Raisin Rolls
(Use WHOLE WHEAT RAISIN DOUGH Mode)
Dough
-
40
-
* add at the beep
* add at the beep
Summary of Contents for SD-206
Page 1: ...SD 206...