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Bread Rolls
Dough Topping (Egg Wash)
Water 250ml (1 cup) 1 egg
Egg 1 x 60g 2 teaspoons water
Margarine 2 tablespoons (40g) 2 tablespoons white
Plain flour 520g and black poppy seeds
Sugar
1
/
4
cup (55g)
Bread improver 1 teaspoon
Salt
1
/
2
teaspoon
Tandaco dry yeast 2 teaspoons
Method
1.Whisk water and egg together and pour into bread pan. Add margarine. Combine plain flour
with sugar, bread improver and salt and add to pan. Make a small pocket in the top and
place yeast in the pocket. Wipe any spills from around the pan.
2.Place the bread pan into the breadmaker and close lid.
3.Press the Menu button to program (12) Dough and press “Start”. Dough will be kneaded,
ready for shaping, proving and baking in the number of hours indicated.
4.Remove dough from bread pan and knead gently on a lightly floured surface. Divide into 12
x 60g portions and shape each into a small ball.
5.Place on a baking paper lined baking tray and cover lightly with a cloth. Sit in a warm place
and allow dough to rise for 30 minutes.
6.Topping: Beat egg with water and lightly brush over bread rolls. Sprinkle with poppy seeds.
Bake rolls at 200°C for 25 - 30 minutes.
Makes: 12 rolls
Dough Only continued