Soft roll bread
It is the recipe from Tintinrayner. Thank you aunty Tintin.
I rebake it and it is totally soft even after 3 days.
Soft roll bread
It is the recipe from Tintinrayner. Thank you aunty Tintin.
I rebake it and it is totally soft even after 3 days.
Cooking Instructions
- 1
Warm the milk into luke warm temperature. If you use fresh yeast, please dissolve the yeast in luke warm milk and to activate it.
- 2
In a bowl, mix all the dry ingredients. Add the instant yeast.
- 3
Use the spiral mixer and mix it slowly and add the egg and slowly add the milk into the ingredients while mixing.
- 4
Add butter and salt
- 5
Mix the dough for 10-12 minutes until it reaches windowpane stage/elastic.
- 6
Shape the dough into ball. Place it in a bowl and cover it with plastic folio/wrapping folio. Place it in warm place and let it ferment for 45-60 minutes.
- 7
After 60 minutes, remove the dough out of the bowl. Divide the dough into 50 gram each. Shape it round.
- 8
Place a baking form or baking tray, smear it wih margarine/butter.
- 9
Take one dough, roll it flat, you may fill it with chocolate flakes/spread, raisins, cheese, etc.
- 10
Roll it down and shape it round and place it in the baking tin.
- 11
Continue with the rest of dough.
- 12
Proof it again for another 45 minutes until it is double in volume.
- 13
Preheat your oven at 180 C for 10-15 minutes.
- 14
After proofing it, brush the dough with milk. Place the dough into oven and bake it for 20 minutes.
- 15
After baking it, brush the top with little butter/margarine to let it looks shine.
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