• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • (A):
  • 325g bread flour (high-protein flour)
  • 75g wholemeal flour
  • 50g sugar
  • 1/8 tsp salt
  • 1 egg
  • 1/8 tsp bread improver
  • 10g instant yeast
  • 1 tbsp brown sugar
  • (B):
  • 65ml UHT plain milk
  • 125ml lukewarm water
  • (C):
  • 40g butter
  • Glaze
  • 1 egg, lightly beaten
  • Some quick cooking oats


  1. Mix ingredients (A) in a mixing bowl with a dough hook. Add in (B) and process on low speed for two minutes, then on medium speed for two more minutes. Mix in (C) on low speed for one minute and medium speed for four minutes until a soft dough is formed.
  2. Place dough in a lightly greased bowl. Cover with a piece of Glad wrap and leave to rise until double in volume, for abour 30 minutes. Divide dough into four equal pieces. Knead each roll into round balls and prove for 10 minutes. Shape dough into ovals or rounds and prove again for 30-40 minutes.
  3. Make a few slanting cuts on the dough. Brush lightly with egg wash and sprinkle with some oats. Bake at 180ºC for 15 minutes. Reduce the temperature to 150ºC for 15 minutes or until golden brown.

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