Soft Roll Recipe (TESDA)

Ingredients:

3 C Bread flour
100g evaporated milk   3/4 c (1/2+1/4 c)
10g yeast                      1T
30g sugar                      1/2 c
1 egg
25g salt                        1/2 tsp
30 g butter                    1/2 c
10 g bread improver      1 T


Sponge Method
1. Dissolve yeast in warm milk. Set aside.
2. Add the remaining ingredients except butter
3. Knead for 20 minutes. Add butter 3 minutes before kneading.
4. Knead until dough is malleable.
5. Bulk fermentation, 30 minutes.
6. Scaling, rounding 45 grams.
7. Rest for 10 minutes (Proofing)
8. Shaping round.
9. When half proof, brush with eggwash
10. Final rising 35 mins or until dough double its size
11. Baking time is 15 to 25 minutes or until golden brown.


Straight Method:
1. Combine all ingredients together at one time to make a dough.
2. Knead for 20 minutes
3. Bulk fermentation, 30 minutes.
4. Scaling, rounding  (45g)
5. Rest for 10 mins
6. Shaping/ rounding
7. When half proof, brush with eggwash
8. Final rising 35 mins or until dough double its size
9. Baking time is 15-25 mins or until golden brown.

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