Yeast Bread: Soft Roll Procedures:

Straight Dough Method

1. Mix all dry ingredients first in a bowl, then add the liquid
Ingredients: 2. Knead until smooth in texture and elastic.
3. Form 12 pcs rolls.
Water 35g 4. Proof for 1 hour or double in size before baking
Milk - Evaporated 30g 5. Bake in 350 OF until golden brown.
Yeast 5g
Flour - Bread 200g For the Spanish roll:
Sugar – White 15g
Egg - Whole 1 pc 1. Mix the fillings in a bowl and form 12 balls:
Salt – Iodized 1/2 t 50 grams Refined Sugar
Butter 20g 50 grams Margarine
50 grams All Purpose Flour
For Egg Wash 2. Portion the dough with desired weight. Roll into rounds and let
Egg – Whole 1 pc rest.
Milk Evap 3. Flatten rolls, spread filling and fold.
4. Toss rolls into a bowl of bread crumbs, place on a baking sheet
and proof for an hour or until doubled in size.
5. Bake the same as Yeast Soft rolls.