Activating the yeast
1 sachet Instant Yeast 7g
350 ml Lukewarm Water
1 tsp Sugar
Making the dough
500 grams 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
Dissolve yeast in warm water, then add sugar and let it stand for 10 minutes.
Combine the flour, sugar, warm water, salt, dried malunggay leaves, plus shortening in a large bowl and mix until well combined. Add the yeast mixture and re-mix. If the mixture is too wet add flour.
Knead the dough by hand or in a mixer with the dough hook. To test if the dough 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 with cling film and let it 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, 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 rest again for 1 hour. Preheat the oven at 180C.
Bake the rolls for 20 minutes or until the rolls become lightly toasted.
Put the rolls on the cooling rack for 10-20 minutes.
Recipe by Explore with Joy