Breakfast on Monday

BREAD ROLLS

Materials

• 600 g Bread flour
• Active Dry yeast 10 g (~ 2 1 / 2 tablespoons coffee)
• 30 g milk powder
• 50 g sugar (~ 3 soup spoons)
• 4 g of salt (~ 1 tablespoon coffee)
• 1 egg
• 350g fresh milk
Sprinkle sesame little decoration
Butter and egg yolk flows to spread over cake surface

7 STEP TO KNEAD DOUGH
1. Combine the ingredients for your dough according to the recipe directions.
2. Mix in as much of the flour as you can with a spoon.
3. Turn the dough out of the bowl onto a clean, well-floured surface. A wooden board or clean table is best. Make sure it is at a height where you are comfortable working. If it is very moist or sticky, sprinkle additional flour over the top.
4. Gather the dough into a pile and begin pressing it together.
5. Press the heels of your hands firmly into the dough, pushing forward slightly.
6. Fold the far edge of the dough upwards, towards you, and press it into the middle of the ball. Rotate it slightly, too. Repeat this press-fold-turn sequence for the duration of the kneading process.
7. Pinch the dough to see if you're done. Bread dough will become firmer as you knead it, just as winding a spring makes more winding harder. Pinch a bit of dough between your fingers. If it's ready, it will feel like an earlobe. If in doubt, knead a little longer

NEXT
Cover the dough with oil and leave ferment for 1 hour
Punch the dough few time to release air, form the shape as preffer and leave them rest for a least 40 mins
Prepare at pot of hot water in oven 200 celcius
Bake around 30-60 mins depen on the shape as long as it is dried inside
Turn of hea and cool down