Pandan Dinner Rolls (emulco)

Instructions

1. 1

   In a mixing bowl add warm milk, sugar and yeast. Set it aside for 3-5 mins to activate the yeast.

2. 2

   Add in egg, pandan emulco, baking powder and salt. Mix everything until all incorporated.

3. 3

   Add all purpose flour and knead the dough using stand mixer or hand mix.

4. 4

   Gradually add in rhe softened butter.

5. 5

   Knead for at least 10 - 15 mins.

6. 6

   The dough should be tacky but not too sticky.

7. 7

   Leave it to rise for 40 mins (if you live in a tropical climate).

8. 8

   After the first rise, shape the dough into 9 equals weigh balls (approx 80g per ball).

9. 9

   Use oil on the surface to avoid the dough sticking everywhere.

10. 10

    Line a 9x9 inch pan with baking sheet and put in the balls and let it rise for another 40 mins.

11. 11

    After 40 mins, lightly poke the dough to check if it has proof nicely. The dough should spring back slowly when it's done. Do not overproof the dough.

12. 12

    Bake at 180°C for 18-22 mins for conventional oven or 160°C for 15-18 mins for convection oven.

13. 13

    Once done take it out and rub the top surface with butter to make the rolls more soft.