Ingredients
Wet Ingredients Preparation:
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Unsalted butter 80.0 g
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Sugar, white 100.0 g
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Egg yolks 2.0 pc
Dry Ingredients Preparation:
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All purpose flour 500.0 g
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Instant yeast 10.0 g
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Full cream milk powder 25.0 g
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Iodized Salt 4.0 g
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Water 360.0 ml
Bread Preparation:
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Egg white, mixed with water for egg wash
Preparation
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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.
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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.
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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.
