Ingredients
Scale
Sponge
- 80g all-purpose flour
- 226g water
- 14g starter
Dough
- 240g all-purpose flour
- 120g bread flour
- 1 egg
- 9g kosher salt
- 25g sugar
- 28g vegetable oil
Topping
- 100g breadcrumbs
Instructions
- Mix the sponge ingredients in a bowl, then cover the bowl and set this in a warm place to rest overnight.
- Add the all-purpose flour, bread flour, egg, salt, and sugar into a bowl and mix well. Once your mixture has formed a nice dough, knead the vegetable oil into the dough, dropping one tablespoon of oil at a time. Your dough will gradually become softer as you continue to knead. Cover the bowl with plastic wrap and let this rest for an hour.
- Splash your work surface with a little oil, and knead the dough onto it for 10, minutes. Round the dough into a tight ball, and place this into a clean and lightly greased bowl. Cover the bowl with plastic wrap and place it in a warm spot to rest.
- Let the dough proof until it has doubled in volume.
- Place breadcrumbs on a plate. Flatten the dough into a large rectangle and shape it into a baton.
- Cut the dough into 12 portions using a bench scraper. Roll each portion of dough into the bread crumbs. Arrange the dough on a small baking sheet, and cut sides up.
- Cover the baking sheet with plastic wrap and let this rise for one hour.
- Meanwhile, preheat the oven to 350F, while the dough proofs for 30 minutes to 1 hour. Remove the plastic wrap and bake for 30 minutes.
- Prep Time: 24 hrs 30 mins
- Cook Time: 25 mins
- Category: bread
- Cuisine: Filipino
Nutrition
- Serving Size: 1 piece/roll
- Calories: 201 kcal
- Fat: 4 g
- Saturated Fat: 1 g
- Carbohydrates: 36 g
- Protein: 6 g
