Rachel Thompson
16h ago
Discussion
290g UFFF 5g salt 10g vital wheat gluten 1/2 tbsp granulated sweetener I used truvia 240 ml of milk, (I used arla lacto free as it was all I had) 1 large or two small eggs, mine weighed about 75g shell on 40g softened butter 1 sachet of easy bake yeast 7g sesame seeds warm the milk in a microwave on high for 1 minute, stir in yeast and leave for 5 or so minutes to make sure it’s active throw rest of ingredients into a stand mixer ( mines a Kenwood) with a dough hook start it off and slowly pour in the milky yeast mix, this is quite a wet dough but it firms up with a good knead knead for 10 mins in stand mixer until it is clean from the side of the bowl Divide into however many rolls you require, 6 to 8 shape rolls by turning the dough under itself to create tension on the “top“ of the roll and space on floured tray, cover and leave for approx 90 mins, I prove mine on top of my esse ( like an aga) 90 mins later Sprinkle with sesame seeds bake at 180 in a traditional oven as in top and bottom elements, not fan, apparently this results in a softer bun? 12 to 15 mins, I always check the internal temp with a heat probe to check cooked through should be 82 to 93 C mine were about 92 C And enjoy! They are indeed very soft I suppose because it is an enriched dough not as rich as brioche but going that way
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