Description
BREAD FLOUR
Bread flour is a high-protein flour, typically containing 12 to 14% of protein, that provides structure to baked goods. A higher protein content results in a dough that has more gluten, which is the key to elasticity for a chewier and airier texture. While bread flour typically requires more kneading to create a strong gluten structure, the end result is going to be worth your effort! Our unbleached bread flour with 13.1% of protein content is perfect for all varieties of bread and buns, as well as other flour-based products, delivering consistent results.
Multigrain Rolls Recipe
INGREDIENTS
250g | Prima Bread Flour |
1 ½ tsp | Caster sugar |
¾ tsp | Salt |
½ tsp | Skim Milk Powder |
165ml | Water |
1 tsp | Instant Dry Yeast |
15g | Unsalted butter (softened) |
35g | Multigrain |
PROCEDURE
- Preheat the oven to 220oC.
- Blend well the bread flour, caster sugar, salt, skim milk powder in a mixing bowl.
- Add the instant dry yeast and water into the mixture. Mix using a dough hook at low speed for 2 minute and medium speed for 3 minutes.
- Add multigrain in; continue mixing at medium speed for 3 minutes.
- Add butter in; continue mixing at low speed for 2 minutes and medium speed for 15 minutes.
- On a clean surface, round the dough into a ball and place in a bowl. Cover with a damp cloth and leave to rise for 30 minutes.
- Divide the dough into approx. 45g each and round into balls. Cover with a damp cloth and leave them for another 20 minutes.
- Coat the top of the rolls with some multigrain.
- Cover with a damp cloth and leave to rise for 80-100 minutes. (Optional: Use a pipette knife to score a line on top of the dough after half of the proofing time)
- Bake at 200oC for about 15 minutes.