| INGREDIENTS | 1.25 Kg | 1 Kg | 0.75 Kg | 0.50 Kg | ||||
| Full Cream Milk, Scalded and Cooled | 420 ml | 375 ml | 310 ml | 185 ml | ||||
| Oil | 1 ½ Tbsp | 1 Tbsp | 3 Tsp | 2 Tsp | ||||
| Salt | 2 Tsp | 1½ Tsp | 1¼ Tsp | 1 Tsp | ||||
| Sugar | 2½ Tsp | 2 Tbsp | 1½ Tbsp | 1 Tbsp | ||||
| Bread Flour | 700 g | 600 g | 450 g | 300 g | ||||
| Bread Improver | 1½ Tsp | 1 Tsp | ¾ Tsp | ½ Tsp | ||||
| Tandaco Yeast | 1¾ Tsp | 1½ Tsp | 1¼ Tsp | 1 Tsp |
NOTES
Scald milk to 83 °C
50 Grams of dough per 1 dinner roll.
Add 1 egg minus that amount in liquid.
