30 g caster sugar
330 g milk
3 teaspoon dried instant yeast
80 g softened butter
1 teaspoon salt
650 g bakers flour or plain flour
1 egg
2 egg whites to brush the top of the buns (or you can use milk instead)
1 tbs water
sesame seeds for sprinkling
Grease a large flat baking tray and set aside.
Add the sugar, milk and yeast to the Thermomix bowl and warm for 1 minute, 37 degrees, Speed 1.
Add the butter, salt, flour and 1 egg. Mix for 10 seconds, Speed 7.
Knead on Interval Speed/Kneading Function for 3 minutes.
Place into the Thermoserver or a bowl, cover with a tea towel and place into a warm area to prove for 30 minutes (by this time the dough should have doubled in size).
Divide the dough into 10 equal pieces (for larger buns) or 20 equal pieces (for mini buns).
Shape into buns and place into the baking tray (touching one another).
Leave for a further 20 minutes to prove.
Preheat oven to 200 degrees celsius (fan-forced).
Whisk the egg whites and water together with a fork and then brush over the top of the buns.
Sprinkle with sesame seeds.
Bake in the oven for 20-30 minutes (cooking time will depend on the size of your buns).
The buns are ready when they are golden brown and sound hollow when tapped.
Leave in the baking tray for 5 minutes and then transfer to a wire rack to cool completely.
500 g lukewarm water
2 teaspoon dried instant yeast
500 g Bakers flour (or plain flour)
1 teaspoon salt
50 g rolled oats
30 g chia seeds
30 g sesame seeds (plus extra to sprinkle)
30 g poppy seeds (plus extra to sprinkle)
40 g pepitas or sunflower kernals (plus extra to sprinkle)
30 g honey
30 g olive oil
Grease a rectangular loaf tin and set aside.
Place all ingredients into the Thermomix bowl and knead for 2 mins 30 seconds, Kneading/Interval function.
Note: the mixture will be VERY sticky at this point.
Pour the dough into the greased tin and set aside in a warm place to prove for 30 minutes (or until doubled in size).
Preheat oven to 200 degrees celsius (fan-forced).
Sprinkle extra seeds and pepitas over the top of the loaf.
Bake in the oven for 40-45 minutes or until the loaf sounds hollow when tapped in the centre.
Leave the bread in the loaf tin for 5 minutes and then place onto a wire rack to cool completely.
Once cooled, wrap the bread in foil and then place into an airtight container.
150 g cheddar cheese
30 g butter softened
300 g flour
4 tsp baking powder
185 g milk
60 g (¼ cup) mayonnaise
200 g ham shaved
2 tbs milk
poppy seeds for sprinkling
Preheat oven to 220 degrees celsius (200 degrees if using fan-forced).
Place the cheese (chopped into chunks) into the Thermomix and mix for 8 seconds, Speed 8. Set aside in a seperate bowl.
Place the self raising flour and butter into the Thermomix bowl.
Mix for 6 seconds, Speed 6.
Add the milk and mix for 2 minutes on Interval/Kneading Function.
Sprinkle extra flour over a board or bench.
Add the dough and form into a ball.
Use a rolling pin to roll the dough out to a 1cm thick long rectangle.
Spread the mayonnaise over the dough.
Lay the shaved ham over the top of the mayonnaise.
Sprinkle over the grated cheese.
Roll up the dough, starting from one side until you have a long tube.
Using a sharp knife, cut the roll into 3cm slices.
Place the slices cut side up on a baking tray (leave a small gap in between each scroll to allow for spreading).
Brush the milk over the top and sides of the scrolls with a pastry brush.
Sprinkle over the poppy seeds.
Bake for 15-20 minutes or until golden (and hollow sounding when tapped).
Leave on a wire rack to cool and then place into an airtight container at room temperature for up to 2 days.