Active Time: 30 Minutes
Total Time: 24 Hours
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.
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.
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.