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Wet Ingredients Preparation

  • Unsalted Butter 80.0 g
  • White Sugar 100.0 g
  • Egg Yolk 2.0 pc

Dry Ingredients Preparation

  • All Purpose Flour 500.0 g
  • Yeast, instant 10.0 g
  • Full Cream Milk Powder 25.0 g
  • Water 500.0 ml
  • Iodized Salt 8.0 g

Bread Preparation

  • Egg wash (1 egg + 2 T water)
  1. Wet Ingredients Preparation

    • Preheat the oven to 400F
    • Using the paddle attachment, at mixer speed 2, cream the butter until soft
    • Add the sugar gradually
    • Scrape the sides of the bowl
    • Add the egg yolks and mix until well-combined
    • Turn the mixer off
  2. Dry Ingredients Preparation

    • Combine flour, Knorr Mashed Potato Flakes, yeast, and milk powder in a bowl
    • Change the mixer attachment to the dough hook
    • Turn mixer back on to speed 2
    • Gradually add the dry ingredients alternatively with the water
    • Repeat until all the dry ingredients and water have been included in the mixture
    • Add the salt
    • Continue to knead the dough for 5 to 8 minutes
  3. Bread Preparation

    • Turn the mixer off and round the dough in the mixer bowl
    • Let the dough rest for 1 1/2 hours or until it doubles in size
    • Shape the dough into logs and portion into 40 g rolls
    • Lay the rolls on a greased tray and let them proof for 30 to 45 minutes or until they double in size
    • Brush the risen logs with egg wash then bake for 5 minutes
    • Let the bread rest for 3 minutes before serving