The flour I used is high protein whole wheat flour,which is grounded with wheat kernel and contains bran germ ,endosperm and unbleached.High in protein and healthy .The rolls was soft and was a delightful addition for tea/coffee time. I baked a few buns and served them on the same day. The rest was kept in the freezer .Cut the remaining dough and leave to prove the next day before baking.
15gm milk powder
2.5gm bread improver
60gm castor sugar
½ tsp salt
6gm instant yeast
100gm fresh milk
2 tbsp raspberry/strawberry /fruit jam
1 tbsp water
Combine A and B to form almost a dough.Remove and place on a flat surface.Add in C and knead to form a smooth dough.Knead for about 20mins until dough becomes elastic. Leave it to prove double in size for about 1 to 2 hours.Cover with a damp cloth.After 2 hours refrigerate the dough for about 15mins.Then use fist to press out the air from the dough.Roll in a rectangular shape in a flat sheet preferable aluminium foil.Apply butter, sprinkle with cinnamon powder and castor sugar.Roll up neatly .You can use the sheet to pull up the dough slowly and make into a roll. Seal both edges .Keep in the freezer for about 20mins.Cut into a few sections.Arrange onto a greased aluminium foil tart cases.
Let it prove double in size. Bake at 190C for 15 to 20mins. Glaze with jam to give a shiny look. Glaze: Heat up jam with water until its spreading consistency .Close fire.Leave to cool.
The above recipe is heading its way to the Cooking With Seeds-Wheat event started by Priya of Priya's Easy N tasty Recipe and at present hosted by Veggie Platter. Also heading to ,Priyas Now Serving Fast Food Not Fat Food Event and YeastSpotting hosted by Wild Yeast Blog ,Treat To Eyes-Series 2 hosted by Rumana of Spice Ur Senses, The Hearth and Soul #41and Kelly the Kitchen Kop’s Real Food Wednesday blog carnival.Dining with Debbie's Whats On The Menu Wednesday and Sweet and Savoury's Lets Do Brunch.Let's support Wit,Wok,Wisdom's first blog event Let's break Bread together.Linking to her as well.