I have 2kg of wholemeal flour which is going to expire in Oct and 2 jars of home-made pandan kaya which have short shelf life, that's the reason I came out with this - Pandan Kaya Wholemeal Roll. (So HHB, if you are reading this post, I am answering to your question. )
(By the way I always buy Prima brand wholemeal flour from supermarket, I didn't seem to see other brand on the shelf. If you also like to bake with wholemeal flour, please share with me your favourite brand and where you got it. Thank you in advance.)
The last time I made bread roll was in May 2009 (refer to Walnut & Raisin Cinnamon Roll), this explains my uneven (aka ugly) rolls (full of excuses, haha)(I am that type of person who everything wants fast fast type, basically I just want to quickly roll the bread and pop it into oven and enjoy the hot bread in 15-20 mins time . I am shame that I don't even try to improve my shaping skill!)
I omitted the egg wash as I preferred my bread to be rustic looking.
Cosmetics issue apart, I am quite happy with this batch of wholemeal rolls. Though the wholemeal flour ratio is 35% the bread turned out to be fluffy and soft, even after 2 days. I particularly like the nutty texture.
1 cup (240ml) cold milk
2 tbsp honey
1 tbsp sugar
1 tsp salt
2 tbsp olive oil
250g bread flour
130g wholemeal flour
1 tsp instant yeast
Adequate Pandan Kaya (I used Home-made Pandan Kaya)
1) Mix all dry ingredients in a mixing bowl. Make a well in the centre, pour the wet ingredients the well. Mix the ingredients to form soft dough.
2) Turn out the dough onto a lightly floured work surface, continue to knead until the dough becomes smooth, elastic and non-sticky.
3) Form the dough into round ball, place it into a big mixing bowl and cover with cling wrap, let it rise in room temperature for about 60 mins or till double in size.
4) Punch out the gas in the dough. Turn the dough onto a lightly floured work surface. Roll out the dough into a big rectangle (about 25x30cm) with a floured rolling pin. Spread kaya on the dough (avoid 1cm from the edge). Roll up tightly to form a long log (like making swiss roll). Pinch the dough to seal the seam tightly.
6) Cut the roll into 9 equal pieces (mine is not equal). Place the small rolls in a greased or lined 20cm square pan. Cover with cling wrap and let it proof for 50 - 60mins or till double in size.
7) Bake in preheated oven at 180C for about 15-20 mins. Remove bread from pan immediately and cool on wire rack.
1) I used the "Knead" function of my bread machine to do the kneading.
2) During second proofing I kept the dough inside the oven with a cup of hot water.
There is a great tip shared by HHB in her blog on how to get even rolls. To get even rolls, use a dental floss to slice the log. Position a long string of dental floss under the log, hold the two free ends, criss-cross over the top of the log, pull the two ends to cut the roll.