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.