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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