Whole Wheat Pesto Pandesal - cooking recipe

Ingredients

1 kg whole wheat flour
100 g sugar
15 g salt
13 g instant yeast
4 g bread improver, Dobrim Nobro
600 g water
100 g pesto sauce, base for flavor
20 g shortening
30 g margarine
20 g vegetable oil

Preparation

Straight Dough Method:
Combine flour, Hollandia Instant Yeast and Dobrim Nobro. Dissolve sugar and salt in water and combine with flour mixture.
Mix for 2 minutes at low speed.
Add Shortening and Margarine, then mix for 4 minutes at high speed.
Add vegetable oil and Pesto Base, continue mixing for 1 minute at high speed or until fully developed.
Ferment for 3 hours.
Carefully form dough into a long baton shape and roll over bread crumbs.
Rest for 15 minutes.
Cut into 30 g pieces, place in baking tins.
Proof.
Bake at 180\u00b0C until golden brown.