Menu
loyalty points
+

Wet Ingredients Preparation:

  • Unsalted Butter 80 g
  • Sugar, white 100 g
  • Egg Yolks 2 pc

Dry Ingredients Preparation:

  • All purpose flour 500 g
  • Yeast, instant 10 g
  • Full cream milk powder 25 g
  • Water 360 ml
  • Iodized Salt 4 g

Bread Preparation:

  • Egg wash (1 egg + 2 T water)
  1. Wet Ingredients Preparation:

    • Preheat the oven to 350°F.
    • Using the paddle attachment, at mixer speed 2, cream the butter until soft.
    • Add the sugar gradually.
    • Scrape the sides of the bowl.
    • Add the egg yolks and mix until well-combined.
    • Turn the mixer off.
  2. Dry Ingredients Preparation:

    • Combine flour, Knorr Mashed Potato, yeast, and milk powder in a bowl.
    • Change the mixer attachment to the dough hook.
    • Turn the mixer back on to speed 2.
    • Gradually add the dry ingredients alternately with the water.
    • Repeat until all the dry ingredients and water have been included in the mixture.
    • Add the salt.
    • Continue to knead the dough for 5 to 8 minutes or until it passes the windowpane test.
  3. Bread Preparation:

    • Turn the mixer off and round the dough in the mixer bowl.
    • Let the dough rest for 1 1/2 hours or until it doubles in size.
    • Shape the dough into logs and portion into 40 g rolls.
    • Lay the rolls on a greased tray and let them proof for 30 to 45 minutes or until they double in size.
    • Brush the risen logs with egg wash then bake for 5 minutes.
    • Let the bread rest for 3 minutes before serving.