How to bake your first yummy bread rolls that sells anywhere you live

I make bread rolls and it last ten days in shelf life. I modelled bread rolls from Philippine where it is a big business and its called Pan de Sal. But I have turned my recipe into a very rich one. In this writeup, I will be giving you an insight into my bread rolls recipe which you can find much of it from my best selling master baker eBook.

With my formula, I make 1115 rolls of N50(GHc1) each from a bag of 50kg flour. When you calculate this, it fives you about N55,750. That's not a bad one.



Let me state that your costing will differ from the above depending on the type of ingredients and commercial costing you will apply due to your experience.

Baking is all about art and science. Therefore, you need to have the expertise.

INGREDIENTS:
2kg of flour plus about a handful for kneading.
1 tablespoon baking powder
100g margarine
2 Tbs Yeast or lesser for longer proofing.
1 Egg + 1 more for Egg  wash.
1 Tbs of Salt
3 TBs  Milk
180g Sugar(add lesser if you are adding our recommended secret flavour in my book).
1/2 tsp nutmeg
1 Tsp  Improver
1/2 tsp lime or ginger water.

FOR COMMERCIAL:
You will need to add the commercial ingredients required for bread baking if you want commercial value and size.
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INSTRUCTIONS

Dissolve the yeast and 2 tbs sugar in the warm milk in a small bowl or cup and set aside to frost. Watch it as it will rise and turn foamy.

In another bowl, add water, sugar, salt, egg and lime  and eggs (other secret flavour and items for commercial baking)  and set aside.

In a large bowl, combine the Flour, baking powder, improver, margarine,the make a well at the center and add the yeast and the milk frost or mixture, then the water mixture  and mix together until a soft Dough is formed.

Transfer the Dough to a lightly floured surface and knead until it's smooth and elastic about 10 minutes by hand and about 7 minutes if using a mixer.

Place the Dough inside a very large margarine greased bowl (making sure you smear some margarine on the surface of the dough) and leave to rise in a warm place for 1 hour or till doubled in size.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 100g each, and form into round balls and placing a margarine greased  baking tray  at least 2 inches apart.

 Cover the rolls with a damp cloth, and let rise until doubled in size, about 30 minutes.

Whisk up 1 Egg and together with a Tbsp of Water and brush the surface of the Bread rolls,

Finally  preheat your oven to 425 degrees  and bake for 10 to 15 minutes or till golden brown. Enjoy with your family or package for sale.

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