INGREDIENTS

Xinyan Bread Flour250g
Caster sugar  1½ tsp
Salt  ¾ tsp
Skim Milk Powder  ½ tsp
Water  165ml
Instant Dry Yeast  1 tsp
Unsalted butter (softened)  15g
Multigrain  35g

PROCEDURE

1.Preheat the oven to 220°C.
2.Blend well the bread flour, caster sugar, salt, skim milk powder in a mixing bowl.
3.Add the instant dry yeast and water into the mixture. Mix using a dough hook at low speed for 2 minute and medium speed for 3 minutes.
4.Add multigrain in; continue mixing at medium speed for 3 minutes.
5.Add butter in; continue mixing at low speed for 2 minutes and medium speed for 15 minutes.
6.On a clean surface, round the dough into a ball and place in a bowl. Cover with a damp cloth and leave to rise for 30 minutes.
7.Divide the dough into approx. 45g each and round into balls. Cover with a damp cloth and leave them for another 20 minutes.
8.Coat the top of the rolls with some multigrain.
9.Cover with a damp cloth and leave to rise for 80-100 minutes. (Optional: Use a pipette knife to score a line on top of the dough after half of the proofing time)
10.Bake at 200°C for about 15 minutes.