This dinner rolls recipe uses all-purpose flour and vital wheat gluten; add 2 g of vital wheat gluten to 100 g of all-purpose flour. You may omit vital wheat gluten if using bread flour (high protein) flour. Use dough function in bread machine for kneading and proofing the bread dough.
Pandan leaf (Pandanus amaryllifolius) which is a tropical plant is used to flavor the bread. It has a strong unique aroma with a hint of rose and vanilla. A small portion of flour, Pandan juice and water is cook until the starch gelatinase. The cooked paste is added to the bread dough to retain moisture thus improving the texture of the bread by making it soft and fluffy.
You can make this pandan bread as dinner rolls just by adding some pandan juice, for normal dinner rolls, just omit the pandan juice and you’ll still get soft and fluffy dinner rolls.
Chinese Version: 松软香兰面包(小餐包) – 面包机揉面
Pandan Sweet Bread (Dinner Rolls) | MyKitchen101en
Yield: 15 pieces (63 g each) / 950 g dough total
Ingredients:
Ingredients 1:
- 470 g all-purpose flour
- 10 g vital wheat gluten
- 70 g fine sugar
- ½ tsp salt
- 50 g evaporated milk
- 40 g butter/margarine
Ingredients 2:
- 55 g egg
- 65 g water
The total weight of egg and water should be 120 g, if the egg without shell is 50 g, use 70 g water.
Ingredients 3:
- 1 tsp yeast
- ¼ tsp sugar
- 20 g water
Ingredients 4:
- 3 Pandan leaves (about 6 g)
- 150 g water
- 30 g all-purpose flour
Instructions:
1 Pandan juice: Blend 6 g Pandan leaves with 150 g of water, sieve and extract Pandan juice.
2 Cooked Pandan paste: Add Pandan juice and 30 g all-purpose flour into a saucepan, mix the batter until there are no lumps. Cook in medium heat, stir continuously until the batter is almost all cooked, turn off the heat and continue to stir for about 10-20 seconds, make sure all the starch gelatinized. Set aside and allow to cool completely.
3 Combine 470 g all-purpose flour and 10 g vital wheat gluten, sieve to incorporate the flour mixture evenly. Tips: Omit vital wheat gluten if using 500 g high protein flour (bread flour). Mix in ½ tsp salt and 70 g fine sugar.
4 Add ¼ teaspoon of sugar, 1 teaspoon of instant yeast and 20 g of water, stir to mix and set aside.
5 Mix 55 g of egg (without shell) with 65 g of water. The total weight of egg and water should be 120 g, if the egg without shell is 50 g, use 70 g water.
6 Add all ingredients to bread machine, use dough function in bread machine to knead and proof the dough. The whole process will normally takes about 1 hour and 30 minutes.
7 Add in 40 g butter after 2-3 minutes the kneading process start and dough is slightly formed.
8 Brush baking tray (27 cm x 36 cm) with butter.
9 Remove dough from the bread machine. Punch down to deflate the dough and release air pockets. Roll the bread dough into a log. Divide into 15 equal pieces with each measuring 63 g each.
Divide into 15 equal pieces with each measuring 63 g each.
10 Shape the dough into ball and place on baking tray brush with butter.
11 Place the dough into oven and proof the dough for 50 minutes; this allows the dough to rise for the second time. You need at least 25°C (77°F) room temperature to rise the dough properly, place a cup of hot water into the oven if the ambient temperature is too low.
After proofing.
12 Remove the risen bread dough from the oven; preheat the oven to 180°C (360°F). Score the dough surface with a blade, sharp knife or bread lame. Put some butter and sugar in the shallow cuts.
Put some butter and sugar in the shallow cuts.
13 Bake for 22 minutes in a preheated oven at 180℃ (360°F).
14 Remove dinner rolls from the baking tray and allow to cool on the cooling rack. Brush with some butter while it is still hot, this will give the dinner rolls a softer crush and richer flavor.
Pandan Sweet Bread (Dinner Rolls)
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Equipment
- 1 bread machine
Ingredients
Ingredients 1:
- 470 g all-purpose flour
- 10 g vital wheat gluten
- 70 g fine sugar
- ½ tsp salt
- 50 g evaporated milk
- 40 g butter/margarine
Ingredients 2: (Total Weight 120 g)
- 55 g egg
- 65 g water increase water to get total weight
Ingredients 3:
- 1 tsp yeast
- ¼ tsp sugar
- 20 g water
Ingredients 4:
- 3 Pandan leaves about 6 g
- 150 g water
- 30 g all-purpose flour
Instructions
- Pandan juice: Blend 6 g Pandan leaves with 150 g of water, sieve and extract Pandan juice.
- Cooked Pandan paste: Add Pandan juice and 30 g all-purpose flour into a saucepan, mix the batter until there are no lumps. Cook in medium heat, stir continuously until the batter is almost all cooked, turn off the heat and continue to stir for about 10-20 seconds, make sure all the starch gelatinized. Set aside and allow to cool completely.
- Combine 470 g all-purpose flour and 10 g vital wheat gluten, sieve to incorporate the flour mixture evenly. Tips: Omit vital wheat gluten if using 500 g high protein flour (bread flour). Mix in ½ tsp salt and 70 g fine sugar.
- Add ¼ teaspoon of sugar, 1 teaspoon of instant yeast and 20 g of water, stir to mix and set aside.
- Mix 55 g of egg (without shell) with 65 g of water. The total weight of egg and water should be 120 g, if the egg without shell is 50 g, use 70 g water.
- Add all ingredients to bread machine, use dough function in bread machine to knead and proof the dough. The whole process will normally takes about 1 hour and 30 minutes.
- Add in 40 g butter after 2-3 minutes the kneading process start and dough is slightly formed.
- Brush baking tray (27 cm x 36 cm) with butter.
- Remove dough from the bread machine. Punch down to deflate the dough and release air pockets. Roll the bread dough into a log. Divide into 15 equal pieces with each measuring 63 g each.
- Divide into 15 equal pieces with each measuring 63 g each.
- Shape the dough into ball and place on baking tray brush with butter.
- Place the dough into oven and proof the dough for 50 minutes; this allows the dough to rise for the second time. You need at least 25°C (77°F) room temperature to rise the dough properly, place a cup of hot water into the oven if the ambient temperature is too low.
- After proofing.
- Remove the risen bread dough from the oven; preheat the oven to 180°C (360°F). Score the dough surface with a blade, sharp knife or bread lame. Put some butter and sugar in the shallow cuts.
- Put some butter and sugar in the shallow cuts.
- Bake for 22 minutes in a preheated oven at 180℃ (360°F).
- Remove dinner rolls from the baking tray and allow to cool on the cooling rack. Brush with some butter while it is still hot, this will give the dinner rolls a softer crush and richer flavor.
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Notes
Nutrition (per serving)
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I followed the recipe and am happy with the result of pandan dinner rolls.