Cranberry Dinner Rolls

INGREDIENTS
A YUDANE
24% 120g Water
24% 120g German Bread Flour Type 550
Pour 120g of boiling water into 120g of flour, knead into a ball. Prepare 12 hours ahead.
MAIN DOUGH
B 68% 340g Full cream milk
10% 50g Egg
100% 500g German Bread Flour Type 550
2% 10g Angel Instant Yeast
2% 10g Domino Verde (Natural Bread Improver)
5% 25g Panettone Sourdough Powder
2.4% 12g Salt
2% 10g Milk Powder/ Butter Milk Powder
C 12% 60g Sugar
10% 50g Butter
D 20% 100g Dried Cranberry (Soak in water for 1 hour and drained)

METHOD
1. Knead ingredient A & B until dough is well mixed.
2. Add sugar and butter(C) slowly until the dough becomes smooth and elastic; until window pane stage.
3. Add in drained cranberry, one tablespoon at a time at low speed.
4. Form the dough into a ball and bulk ferment for 30 mins or until the dough doubles in size.
5. Divide the dough into 50g pieces and form into small balls, bench rest for 10 mins.
6. Final shaping to make dough rounder and tighter.
7. Final ferment for 30 min or until double in size.
8. Egg wash and bake.
9. Bake at 180-200 degrees for 10-12 minutes.
10. Brush a layer of butter after the baking for extra shine and aroma.

Bonus Recipe: Malt Raisin Loaf

INGREDIENTS
YUDANE
A 24% 120g Water
24% 120g German Bread Flour Type 550
Pour 120g of boiling water into 120g of flour, knead into a ball. Prepare 12 hours ahead.
MAIN DOUGH
B 68% 340g Full cream milk
10% 50g Egg
100% 500g German Bread Flour Type 550
2% 10g Angel Instant Yeast
2% 10g Domino Verde (Natural Bread Improver)
5% 25g Norcia Sourdough Powder
2.4% 12g Salt
2% 10g Milk Powder/ Butter Milk Powder
C 12% 60g Sugar
10% 50g Butter
D Cinnamon Sugar Option *(10g Cinnamon Powder, 100g Brown Sugar, 2g salt)
20% 100g Raisins/ Sultana
E Malt Sugar Option **(10g Malt 110, 100g Brown Sugar, 2g Salt)
20% 100g Dark Chocolate chips

METHOD
1. Knead ingredient A & B until dough is well mixed.
2. Add Sugar & butter(C) slowly until the dough becomes smooth and elastic; until window pane stage.
3. Form the dough into a ball bulk ferment for 30 mins or until dough doubles in size.
4. Final shape in the pan loaf with Malt Sugar & Dark Chocolate (E).
5. Final ferment for 30 mins or until double in size.
6. Egg wash and bake.
7. Bake at 180-200 degrees Celsius for 20-25 minutes