Whole Wheat Pesto Pandesal

• 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

1. Straight Dough Method:
2. Combine flour, Hollandia Instant Yeast and Dobrim Nobro. Dissolve sugar and salt in water and combine with flour mixture.
3. Mix for 2 minutes at low speed.
4. Add Shortening and Margarine, then mix for 4 minutes at high speed.
5. Add vegetable oil and Pesto Base, continue mixing for 1 minute at high speed or until fully developed.
6. Ferment for 3 hours.
7. Carefully form dough into a long baton shape and roll over bread crumbs.
8. Rest for 15 minutes.
9. Cut into 30 g pieces, place in baking tins.
10. Proof.
11. Bake at 180u0b0C until golden brown.

whole wheat flour, sugar, salt, yeast, bread, water, pesto sauce, shortening, margarine, vegetable oil

Taken from www.food.com/recipe/whole-wheat-pesto-pandesal-189277 (may not work)