Panasonic SD-BT10P - Manual (Page 23)

Basic Dpugh mode
DINNER ROLLS
2t Surebake yeast
300 g white flour
11 sugar
2 V2 T butter
2T milk powder
1 t salt
155 mi water
1 beaten egg for brushing top of rolls
• Make dough according to instructions on
page 14.
• Divide the dough
into 12 equal
portions. Roll each
portion into a ball.
Cover with plastic
wrap and leave to
rest for 20 minutes.
• Roll one end of the
ball on a lightly
floured surface to
make a cone.
• Roll each cone into
a wedge shape,
approximately
V 2 cm thick, using
rolling pin.
' Starting with the
wider end, roll up
the wedge loosely
towards the
narrower end.
• Place seam side
down on a greased
oven tray.
• Prove at 30~35°C
for 30—50 minutes
or until doubled in
size.
If an oven for proving
is not available, cover
with plastic wrap
and leave to rise in
a warm place of
approximately this
temperature.
• Brush rolls with
beaten egg, sprinkle
with poppy seeds
or sesame seeds if
desired.
* Bake in a
preheated 175°C
oven for 10—15
minutes or until
golden brown.
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