Abbrevations: tsp = teaspoon tbl = tablespoon
R27
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 rolled out 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 (recipe on page R35) whilst
still hot, then drizzle with VANILLA GLAZE
(recipe on page R34).
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Dough continued
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 tbl 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
(recipe page R34) over hot buns. Stand 5-10
minutes before serving.
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