Cooking Instructions
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Step 1
Begin by making the water roux. Whisk together
Water (1/2 cup)
and
Bread Flour (3 Tbsp)
. Whisk until smooth. Cook on medium heat and bring to a gentle boil. Continue to stir until smooth and thickened. Set aside.
Step 2
Put
Dark Brown Sugar (1/4 cup)
,
Salt (1 tsp)
,
Bread Flour (2 1/3 cups)
,
Milk Powder (1 Tbsp)
,
Instant Dry Yeast (1/2 Tbsp)
, and
Butter (2 Tbsp)
in a clean working surface. Make a well and add the 120 grams of the water roux,
Milk (1/2 cup)
and
Egg (1)
into the well.
Step 3
Knead until it becomes gluten develops and it becomes a dough. Gently roll in half of the nuts and seeds -
Sultanas (1/4 cup)
,
Flaxseeds (1 Tbsp)
,
Pumpkin Seeds (2 Tbsp)
, and
Walnuts (1/3 cup)
. Cover with wet towel until it doubles in size, about 45-60 minutes.
Step 4
When ready, transfer the dough to clean, floured working surface. Gently begin to deflate the dough and squeeze all the air out. Divide dough into 8 portions.
Step 5
Form each portion into a roll sized shape and place onto a floured baking pan. Cover with cling wrap and rest for another 45-60 minutes or until the rolls double in size.
Step 6
Seperate the
Egg (1)
white from the yolk.
Step 7
Preheat an oven to 180 degrees C (350 degrees F).
Step 8
Before baking, brush some of the egg white on top of each roll. Mix the remaining
Sultanas (1/4 cup)
,
Flaxseeds (1 Tbsp)
,
Pumpkin Seeds (2 Tbsp)
and
Walnuts (1/3 cup)
together, and sprinkle the mixed seeds and nut mixture on top of the rolls.
Step 9
Bake for about 25 minutes until golden brown. Transfer to rack and let them cool down before enjoying.
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