Honeycomb Bread
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4
cups
White All-Purpose Wheat Flour
1
1/2
cups
Whole Milk
1
1/2
tsp
Yeast, Active Dry
1
tsp
Baking Powder
3
Tbsp
Granulated Sugar
1
1/4
cups
Sunflower Oil
dash
Salt
Servings:
8
Cooking Time:
25
- Combine all-purpose flour, instant yeast, baking powder, sugar and dash of salt.
- Add the milk gradually and mix with spatula.
- Then add your oil to the mixture and start kneading by hand for 1-2 mins.
- Once your dough is done, cover the bowl with plastic wrap or a tablecloth and let rise for 1 hour.
- One hour later, your dough should have doubled in size (if not, your yeast may be expired).
- Cut the dough in half and roll each half into a strip. Cut each strip into 5-6 equal pieces. You should get around 22 pieces in total.
- Flatten each piece into a circle and place fillings of choice (I made half filled with milk chocolate and the other half filled with cream cheese).
- Place your 22 rolls into a lightly oiled pan and cover to proof for another 20-30 mins (the longer your proof your dough, the bigger and fluffier it will become).
- Brush the surface of your rolls with egg-milk wash.
- Sprinkle the cheese rolls with sesame seeds, and the chocolate rolls with chocolate shavings.
- Place in preheated oven at 180 C for 25-30 mins or until top is golden.
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