Roll

Rolls

Preparation Time 15~20 min
Baking Time 10~13 min
Ready In 1.5~2 hr
Yield 8 rolls
   

Ingredients

 
Pan de Slim 7oz
Dry Yeast 1 tsp (0.13oz)
Skim Milk 2 tsp (0.14oz)
Unsalted Butter, softened 2 tbsp (0.84oz)
Whole Egg 1 medium
Water at about 68℉ 1 cup
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Directions

 

1) Mixing

  1. Place the water and the whole egg into the mixing bowl first, then add the remainder of the ingredients.
  2. Using a dough hook, mix at low speed for 5 minutes, then at medium speed for 10 minutes, and finally at high speed for 2 minutes. Mix until the dough is smooth and forms a ball.
  3. If the dough seems too wet, add one or two teaspoons of the Pan de Slim.

2) Shaping

  1. Place the dough into an oiled container, and cover with a damp cloth or plastic wrap to prevent it from drying out. Leave for 10 minutes.
  2. Take the dough out of the container and divide it into 8 pieces. Shape each piece into a ball and place them, seam side down, onto a sheet pan spaced apart so that the pieces are not touching. Let rest at room temperature for about 15 minutes.
  3. Turn the pieces over so that the seams face up. Roll each dough ball into thin ellipses, and then punch down. Roll each dough ball so that it is about 6 inches long with even thickness. Place the shaped dough onto the baking pan and cover it with plastic wrap. Leave it at a warm place for about an hour, until it roughly triples in size.
  4. Brush egg wash over the dough. Preheat oven to 450°F. Place pan in oven and immediately reduce heat to 425°F. Bake 10-13 minutes.

Nutrition Facts       (per piece)

Calories 114kcal
Protein 0.4oz
Fat 0.2oz
Non-fiber Carbohydrates 0.1oz
Dietary Fiber 0.3oz