Ingredients:
- 400g YesYouCan Multigrain Bread Mix
- 2 eggs (or YesYouCan Vegan Egg Replacer)
- 7g dry yeast
- 5g sugar
- 180ml water (lukewarm)
Direction:
- Preheat the oven to 200 °C (fan forced) grease square or round baking tray and set aside.
- Mix all ingredients in a large mixing bowl. Use an electric mixer, mix on slow speed for 1 minute. Scrape down the sides of the bowl. Mix for another 2 minutes. Please Note: The final dough is quite sticky.
- Use an ice cream scoop (sprayed lightly with oil) before scooping the sticky dough onto the square or round baking tray. Please Note: Make sure to have 1-2cm gaps between each bread roll.
- Once the oven has come to temperature, bake for approximately 20 minutes*. The top of the Bread roll should be golden brown, a toothpick inserted into a roll should come out with only dry crumbs.
- Once bread rolls are fully cooked, remove the square or round baking tray to cool on a wire rack. Serve warm or cooled completely at room temperature.
- Store in an airtight container for up to 3 days.
*Use a guide only, as all ovens vary.
