Dissolve the yeast with the milk.
Add the flour and mix to create a slight thicker batter.
Let it for 30 minutes in a warm place to develop the yeast.
Melt the butter in the oven.
Add the flour, the sugar, the flavors and the salt into the mixer and put it on operation to mix well.
While mixing add the melted butter and the margarine. After a while add the eggs, the batter and mix for 10 minutes at slow speed and for 10 minutes fast to develop a smooth dough.
Let it rest for 20 minutes.
Cut, mold to rolls and proof at 35° C with 60% humidity to avoid spread, for 60-120’.
Bake at 170° C for 35’ (approx.).
If we want a tighter dough we can increase the quantity of Super REX and decrease the amount of fat, respectively,
Ingredients
Directions
Dissolve the yeast with the milk.
Add the flour and mix to create a slight thicker batter.
Let it for 30 minutes in a warm place to develop the yeast.
Melt the butter in the oven.
Add the flour, the sugar, the flavors and the salt into the mixer and put it on operation to mix well.
While mixing add the melted butter and the margarine. After a while add the eggs, the batter and mix for 10 minutes at slow speed and for 10 minutes fast to develop a smooth dough.
Let it rest for 20 minutes.
Cut, mold to rolls and proof at 35° C with 60% humidity to avoid spread, for 60-120’.
Bake at 170° C for 35’ (approx.).
If we want a tighter dough we can increase the quantity of Super REX and decrease the amount of fat, respectively,
