Ingredients
- 1 sachet Instant Yeast 7g
- 350 ml Luke warm Water
- 1 tsp Sugar
- 500 grams Strong White Flour, more for dusting
- 1/2 cup Sugar
- 1 tbsp Salt
- 90 grams Shortening
- handful Dried Malunggay Leaves
- 1 tbsp Oil for greasing the bowl
- 1 cup Breadcrumbs for coating
Method
- ACTIVATE THE YEAST. Dissolve yeast in warm water, then add sugar and let it stand for 10 minutes.
- MAKING THE DOUGH. Combine the flour, sugar, warm water, salt, dried malunggay leaves, and shortening in a large bowl and mix until well combined. Add the yeast mixture and mix again. If the mixture is too wet add more flour.
- KNEAD THE MIXTURE. The dough can be kneaded by hand or in a mixer with dough hook. To test the dough if it is ready, pinch a piece off and stretch it into a square. The dough is ready if it is elastic enough to be stretched into a translucent sheet of dough. If it tears continue kneading.
- GREASE BOWL. Grease a large bowl with oil. Place the dough in the bowl with cling film and let the dough rise to about twice its size.
- PUNCH DOUGH. Punch down the dough and knead again to redistribute the yeast.
- ROLL DOUGH. Roll each piece of dough into a rectangular sheet and then roll the sheet into a log, about 20 inches long and 2 inches in diameter. Let the dough rest for an hour.
- CUT THE DOUGH. Using a dough cutter or a sharp knife, cut the log into 1 inch thick pieces then roll each piece in breadcrumbs. Place on a baking tray with the cut side up, about 2 inches apart and let it rest again for an hour. Preheat the oven at 180C.
- BAKE. Bake the rolls for 20 minutes or until the rolls becomes lightly toasted.
- COOL DOWN. Put the rolls on the cooling rack for 10-20 minutes.
- SERVE!