Easy Dinner Rolls using the Mayer MMBM12 Bread Maker скачать в хорошем качестве

Easy Dinner Rolls using the Mayer MMBM12 Bread Maker

Hi welcome back to Raymond’s Kitchen. Today we will be making bread, specifically dinner rolls with the help of the Mayer MMBM12 Bread Maker. This bread maker caught my interest when I went to IMM last month. The reason why I wasn’t making bread more often is that, kneading can be challenging when it’s humid. This is a game changer. Ms Angie of the Mayer Showroom addressed my questions and it was a done deal. Inside the box is the bread maker itself, a measuring cup, a measuring spoon, a user manual with all safety precautions and recipes and a mitten. Inside the bread maker is a metal bucket with a detachable paddle which does the kneading and mixing. When you take out the bucket, you’ll see that the machine has a heating element. This allows you to bake bread on the machine itself. Neat! So for today we will be testing the mix dough function (C10) using my own dinner roll recipe. Here are the ingredients: Follow this order when you put the ingredients in the bucket: 1 cup warm water 1 egg ¼ cup white sugar 3 tablespoon powdered milk 1 teaspoon salt 1 teaspoon baking powder 3 teaspoons of bread improver (this is optional; you can find this in most baking supply stores. This is said to optimize the action of your yeast thereby improving the gluten and the bread structure) 3 ½ cups of bread flour 1 packet of yeast 3 tablespoons of butter Once all the ingredients are in the bucket, place the bucket inside the bread maker and lock it in place, Plug and switch on and select the mix dough function (C10). Press Start. This will run for 25 minutes mixing and kneading our dough. After 25 minutes, we are ready for first proofing. I decided to proof it inside the bread maker itself. Alternatively, you can get the dough, pat it with some oil and transfer to a bowl and cover. Rest the dough for 60 minutes or until it has doubled in size. After the first proofing, deflate the dough and transfer to a nonstick board or surface. Divide the dough into 15 to 20 portions. Tuck the sides of each portion into its bottom and roll into a ball using your palm. Line the dough balls in a baking sheet. Cover the dough balls with plastic wrap or clean cloth and rest again in a warm place for another 30 to 40 minutes. I did the 2nd proofing inside the oven (switched off). After the second proofing, take them out of the oven. Switch on the oven and pre-heat to 170 degrees Celscius. Meanwhile, brush the top of your dough balls with beaten egg yolk. Bake your dough balls for 15 minutes or until the top becomes golden brown. And there you have it, freshly baked dinner rolls! Enjoy it with your favorite spread. At Raymond’s Kitchen,    / gentlewind729   we are building a community of home cooks empowered to unleash the chef within. Please Like, Subscribe and Share this video to your family and friends. Do click the notification bell to keep you updated. #mayermmbm12 #breadmaker #dinnerrolls