Servings Prep Time: 35-40 pcs; 3-4 hours
Cook Time: 20 minutes
Activating the yeast
- 1 sachet Instant Yeast 7g
- 350 ml Lukewarm Water
- 1 tsp Sugar
Making the dough
- 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
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 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 down the dough and knead again to redistribute the yeast.
- 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 the rolls for 20 minutes or until the rolls becomes lightly toasted.
- Put the rolls on the cooling rack for 10-20 minutes.
Serve and Enjoy