{"id":1792,"date":"2023-04-12T07:00:56","date_gmt":"2023-04-12T07:00:56","guid":{"rendered":"https:\/\/grub.fairgomate.net\/?page_id=1792"},"modified":"2023-04-12T07:00:56","modified_gmt":"2023-04-12T07:00:56","slug":"rosetta-rolls","status":"publish","type":"page","link":"https:\/\/grub.fairgomate.net\/index.php\/rosetta-rolls\/","title":{"rendered":"Rosetta Rolls"},"content":{"rendered":"

\"\"<\/p>\n

BREAD NAME\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong>Rosetta Rolls
\n<\/strong>SETTING\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 D<\/strong>ough-Bread
\nPADDLE\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong>Collapsible<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n
INGREDIENTS<\/strong><\/td>\n<\/tr>\n
Water<\/td>\n310ml<\/td>\n<\/tr>\n
Oil<\/td>\n3 Tbsp<\/td>\n<\/tr>\n
Salt<\/td>\n1 Tsp<\/td>\n<\/tr>\n
Sugar<\/td>\n1 Tbsp<\/td>\n<\/tr>\n
Bread flour<\/td>\n600g\/ 4 Cups<\/td>\n<\/tr>\n
Tandaco yeast<\/td>\n2 Tsp<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

METHOD<\/strong><\/p>\n

    \n
  1. Place ingredients into bread pan, in the exact order listed in the recipe<\/li>\n
  2. Wipe spills from outside of bread pan<\/li>\n
  3. Insert the bread pan into position in the baking chamber and close the lid<\/li>\n
  4. Press \u2018SELECT\u2019 to access \u2013 DOUGH \u2013 BREAD settings<\/li>\n
  5. Press \u2018START\/PAUSE\u2019 to commence operation<\/li>\n
  6. At the end of the setting, press \u2018STOP\u2019. Remove bread pan from the baking chamber and remove dough from the bread pan
    \nDough is now ready for hand shaping, rising and baking.<\/li>\n
  7. Turn out the dough onto a lightly floured surface and knead for 1 minute by hand to a well-rounded Shape the dough following the recipe instructions.<\/li>\n<\/ol>\n

    Handshaping<\/strong> procedure<\/strong><\/p>\n

      \n
    1. Divide dough into 12 equal pieces. Knead each piece and shape into rounds.<\/li>\n
    2. Place rounds, 5cm apart, onto lightly greased baking trays. Use a 2.5cm round cutter to press a 1cm indentation into the top of each round. Use a sharp knife to slice 6 evenly spaced, 1cm cuts round the sides of the round.<\/li>\n
    3. Cover rounds loosely with lightly greased plastic wrap and stand in a warm area for 60 minutes or until doubled in size.<\/li>\n
    4. Remove plastic wrap, brush tops of rounds with milk and sift a fine layer of flour over top of rounds, if desired.<\/li>\n
    5. Bake in preheated oven at 180\u00b0C for 20-30 minutes or until cooked when .<\/li>\n<\/ol>\n