Ingredients
- 450g (3 cups) All Purpose Flour
- 20g (½ cup) Potato Flakes
- 30g (¼ cup) Nonfat Milk Powder
- 30g (2 Tbsp) Sugar
- 12.5g (2½ tsp) Salt
- 7g (1 ½ tsp) Instaferm Gold
- 8.1g (1 Tbsp) Sodium Stearoyl Lactylate
- 56g (½ stick) Butter
- 1.5g (¾ tsp) Mono & Diglyceride Flakes
- 240g (1 cup) Water
- 0.5g (1/8 tsp) Amylase
- Annatto 0.05g (less than a pinch)
- Milk for Brushing
- Sesame Seeds for Garnish
Equipment
- Stand Mixer
- Sheet Pan
- Parchment Paper
- Pastry Brush
Timing
Active Time: 30 Minutes
Total Time: 24 Hours
Yield
8 Servings
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Create Dough
In the bowl of a stand mixer equipped with a dough hook add the flour, potato flakes, milk powder, sugar, salt, sodium stearoyl lactylate, annatto, and instaferm gold. Blend the dry mixture for a few seconds or until fully mixed.
In a small pot heat the butter and mono & diglycerides until the flakes melt. This will happen at 140°F.
Mix together the water and amylase.
Place the stand mixer on the lowest setting, Add the water mixture to the dry mix and mix until incorporated.
Once incorporated add the warm butter mixture to the mixer. Mix on low for 5 minutes.
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Primary Proof, Roll Buns
Remove the dough from the mixing bowl and place it in a covered container and refrigerate overnight.
Once proofed remove the dough from the container and portion the dough into 110g rolls.
One at a time, form the portioned pieces into firm dough balls. This can be done by folding the dough in on itself 2-3 times. This can also be done by rolling the dough under a cupped hand.
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Secondary Proof, Bake Buns, Serve
Brush the tops of each roll with milk and allow it to dry for 1 minute.
Pour the sesame seeds into shallow bowl. Press the rolls brushed side down into the seeds. The seeds should be covering the entire top of the bun. As the buns proof the seeds will spread out.
Place the seeded rolls on a sheet pan lined with baking paper about 2-3 inches apart.
Proof the rolls at 90°F for 45 minutes.
Note: If you don’t have a proof box this may take up to an hour and a half. Just be sure the rolls have at least doubled in size.
Remove rolls and preheat an oven to 350°F.
Once proofed cook the buns for 15-17 minutes.
Allow the buns too cool before serving or wrapping individually.
Based on 2 Review(s)
8 Comments.
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Could I use bread flour in the recipe and what is the difference?
You can, but it may affect the hydration of the dough. Gluten really loves water and bread flour has a higher gluten ratio. Therefore the gluten would soak up more water than AP flour and make a dryer dough.
What does the Mono & Diglyceride Flakes do? what would happen without this product?
I also watched your video explaining shelf life extension and read about GLYCEROL MONOSTEARATE could you substitute this product for Sodium Stearoyl Lactylate or do they work slightly different? I also have pure diastatic malt powder could that replace the amylase?
the recipe I’m going for has 25g of butter and 325g of water so wouldn’t the GLYCEROL MONOSTEARATE do a better job at retaining the moisture and keeping it fresh for longer?
Cheers
Check out the glycerol monostearate vs mono & diglycerides episode of WTF.
You could use using GMS for SSL but we find that GMS is best in cakes and SSL is better in breads and other baked goods.
Re: Jeb Bowden’s question; could pure diastatic (barley) malt powder replace the amylase?
how long will these rolls last before they go stale?
They should last a solid 5 days stored in plastic wrap or a sealed container, and you are re-heating them when you need to use them.