Bread Rolls; Hot Cross Buns - Breville the Baker's Oven BBM100 Instruction Book

SHAPING IDEAS FOR
MASTER DOUGHS

BREAD ROLLS

Take a quantity of one of the Master dough
recipes.
Divide dough into 16 equal pieces. Knead each
piece and shape into a round ball.
Place rolls together on a lightly greased
baking tray.
Cover rolls with lightly greased plastic food
wrap and allow to stand in a warm area for
30 minutes or until doubled in size.
Remove wrap, brush tops of rolls with milk.
Bake in pre-heated oven at 200°C for
12–15 minutes or until cooked and golden
brown.
STICKY CINNAMON ROLLS
Take a quantity of SWEET dough.
Roll dough into a 40cm × 40cm square.
Melt 3 tablespoons of butter. Brush half over
dough. Combine 4 tablespoons brown sugar,
75g/ ½ cup finely chopped pecan nuts and 1
½ tablespoons ground cinnamon and sprinkle
over rolledout dough.
Drizzle remaining melted butter over sugar
mixture. Roll up widthwise and cut into 2cm
thick slices.
Place on a lightly greased baking tray, 5cm
apart. Cover with lightly greased plastic wrap
and stand in a warm area for 30 minutes or
until doubled in size. Remove wrap.
Bake in preheated oven at 180°C for 25 –30
minutes or until golden brown. Brush with
GELATINE GLAZE while still hot, then drizzle
with VANILLA GLAZE.

HOT CROSS BUNS

Include 1 tablespoon of ground cinnamon
and 1 tablespoon ground mix spice with dry
ingredients when making SWEET DOUGH
recipe.
Add 150g / 1 cup sultanas and 45g / ¼ cup
mixed peel at the sound of the beeps.
Divide dough into 18 pieces and shape into
rounds. Place rounds close together on a lightly
greased baking tray.
Cover loosely with lightly greased plastic
wrap and leave to stand in a warm area for 30
minutes or until doubled in size.
Blend together 2 tablespoons water and 40g
/ ¼ cup plain flour until a smooth batter is
formed. Spoon into a piping bag fitted with a
small piping nozzle.
Remove wrap from rolls and pipe a cross onto
each bun.
Bake in preheated oven at 190°C for
15–20 minutes or until golden brown.
Slide buns from baking tray onto a wire rack.
If desired, brush HOT CROSS BUN GLAZE
over hot buns. Stand 5–10 minutes before
serving.
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