Peanut Butter Whole Wheat Bread Rolls
1.
Mix all the dough materials except the stuffing together and knead to the fully expanded stage, cover with plastic wrap and ferment to double the size
2.
After the fermentation is over, take out the dough and divide it into six parts, round them up and relax for 15 minutes;
3.
While the dough is relaxing, mix an appropriate amount of peanut butter and caster sugar together and stir evenly;
4.
Take a fermented dough, roll it out into a tongue shape, and smear it with peanut butter;
5.
Roll into a long tube, pinch and close the mouth;
6.
Then roll each long tube into a strip with the same width as the mold, and discharge it into the mold;
7.
The second fermentation will not exceed twice the size;
8.
Add double the amount of water to the remaining egg yolk and brush it on the surface with a brush;
9.
Put it in the middle layer of the preheated 180 degree oven and heat up and down for about 20 minutes;
10.
Finished picture
11.
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12.
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13.
Finished picture
Tips:
1) Because different brands of flour have different water absorption properties, reserve liquid when kneading to prevent the dough from being too soft. 1) Try to use refrigerated ice water to knead the dough in hot weather to prevent the dough from fermenting in advance. 3) Fillings can be matched according to your own preferences, such as bean paste filling, cheese filling and so on. 4) The temperature of the oven is adjusted according to the temperament of the oven at home.
