Recipes

Wallaby Best Rolls

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500 g Laucke Wallaby Bakers Flour 3⅛ cups
10 g Salt 1 tsp
5 g Wallaby Bread Improver 2 tsp
6 g Wallaby Baker's Yeast - Dry 2 tsp
20 g Canola Oil (e.g. Olive) 1½ tbsp
320 g Water (25°C) 1⅓ cups

Method

  1. Method – Bread Machine

  2. Add the ingredients into the bread bowl in the order recommended by your bread machine instruction manual.

  3. Select dough program, longer mixing cycles generally produce better results.

  4. Press start.

  5. Follow from point 10 below.

  6. Method – By Hand

  7. Sift and Mix all dry ingredients together.

  8. Add oil and water, and knead into dough.

  9. Knead dough on a floured surface for 10 minutes, or until the dough is smooth and elastic.

  10. Place dough in bowl, cover, and allow to stand for 15 minutes.

  11. Separate mixed dough into units of 50 g for dinner rolls or up to 200 g for large rolls. Round the dough pieces into balls by cupping your hand over the dough piece, and slowly moving your hand in a circular motion until a nice smooth ball is formed.

  12. Do your best to keep the dough pieces warm, or they will require extra time to rise. Place the moulded dough on a pre-greased tray, leaving enough room for expansion. Appearance is enhanced if any seam or ragged surface is turned to the bottom side. Place the tray in a humid draught free environment.

  13. Gently glaze the proofed rolls prior to baking with a brush using beaten 50/50 egg and milk mixture.

  14. Place Rolls in the oven at 210°C Conventional, or 190°C Fan forced for 15 to 20 minutes until baked.

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