Malunggay Pandesal, healthy breakfast roll you can bake daily. Easy to do and with the healthy fiber from Malunggay leaves.
(Moringa Flavoured Bread Rolls)
Servings Prep Time
35-40 pcs 3-4 hours
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
In a small bowl, dissolve yeast in warm water, then add sugar and let it stand for 10 minutes.
In a separate large bowl, mix the flour, sugar, warm water, salt, dried malunggay leaves, and shortening until well combined. Add the yeast mixture and mix again. If the mixture is too wet add more flour.
Kneading of dough process: 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.
Rising of dough: 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.
After dough ha crisen, punch down the dough to release air in the center 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.
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.
Place the rolls on the cooling rack for 10-20 minutes.
Serve and enjoy!
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