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Ingredients:
| 1/2 | kg | BARON ALL PURPOSE FLOUR |
| 1/2 | kg | EMPEROR HARD WHEAT FLOUR |
| 2 | tbsp (22 g) | EMPEROR’S BEST INSTANT YEAST |
| 1 | cup (200 g) | sugar |
| 1 | tbsp (15 g) | iodized fine salt |
| 4 | pc (200 g) | MAGNOLIA BROWN EGGS |
| 3/4 | cup (169 g) | MAGNOLIA PURE FRESH MILK |
| 1/2 | cup | cold water (3°C) |
| 1 | drop | yellow food color (liquid) |
| 1 | pack (160 g) | MAGNOLIA CHEEZEE, grated |
| 1/2 | cup | MAGNOLIA BUTTERCUP, melted |
| 3 | bars (200 g each) | MAGNOLIA BUTTERCUP, melted |
| extra sugar for topping |
Procedure:
1. In a spiral mixer, combine all ingredients together except margarine. Knead until dough forms.
2. Add margarine and continue kneading the dough until fully developed.
3. Cut and scale dough into 20 grams portions and form into balls.
4. Arrange dough in a greased muffin mold. Proof for 1-1/2 hours or until double in volume.
5. Bake in a preheated oven set to 185°C (375oF) for 20 minutes or until golden brown.
6. Remove from the pans and dip in melted margarine. Sprinkle with sugar.
Makes 100 pieces.
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