4 cups all-purpose flour or white bread flour1c flour for dusting1 /2 tsp salt1/2 cup powdered milk1 packet active dry yeast1/ 4tsp baking soda or bicarb1 tablespoon baking powder1 1/2 cups water plus 2 table spoon warm water1/2 cup sugar1/2 c unsalted butter, melted2tablespoons canola or sunflower oil1eggCooking spray or vegetable oil, for coating the pan
Melt butter. Combine sugar, melted butter, egg and 2tbsp oil in the mixing bowl. Stir in. Meanwhile, measure and put together in a bowl the flour, baking soda, baking powder, milk powder, yeast and salt and blend well.On stir setting of the mixer, gradually add the flour (placed at the sides of the bowl) until all is used up.
Stop when dough pulls together and leaves only a small amount of flour at the sides of the bowl. Transfer to a lightly greased and lightly floured surface.Knead for about 30minutes.
Grease a bowl big enough to accommodate double the dough. Place the dough in the greased bowl, then flip over (this way, all sides of the dough is greased). Cover lightly with cling wrap and let rise for 1 hr. After one hour, take out the dough onto a greased and slightly floured surface. Grease your rolling pin. Flatten the dough with the rolling pin, then fold the dough, and repeat the flatten-fold-flatten-fold cycle until the dough is smooth and dense (about 8 minutes). If it becomes too sticky, very lightly flour the surface.With dough cutter, cut into 3-oz pieces (if you did not cut the right amount, you can either cut off or add small pieces and press together to make 3-oz piece). Shape into round rolls and place on greased baking sheet (preferably aluminum). If you prefer smaller make them 2-oz each.
Before the final rising, using swift smooth motion, make deep slits at the middle of the pieces, leaving only about 1/3 of the bottom dough uncut. You might have to do this twice, since the first cutting motion gives you only good cut at one side of the pieces, so that you will have to turn the pan around and make second cuts along the same line to achieve uniformly deep slits. If the cut portions tend to stick together, gently separate them with the blade. Cover lightly with greased cling wrap. Let rise for 40-60 minutes. My total final rising is 1 hour. Bake in 350 degree f for 35 mins to 45mins.