Roll buns: how to make them super fluffy in a few steps!

published on 26 May, 2021 at 11:24
Perfect for a tasty breakfast!

INGREDIENTS
For the Pâte Fermentée:
50g (1/3 cup) flour
33ml (2 tbsp) water
1/8 tsp instant yeast
1g salt

For the batter:
400g (2 1/3 cups) flour
7g (1 tsp) instant yeast
3.5g (1 tsp) salt
35g (3 tbsp) sugar
10g (1 tbsp + 1 tsp) milk powder
1 egg
100ml (1/3 cup) milk
100ml (1/2 cup) water
28g unsalted butter

For the brush:
1 Whole egg
1 tbsp milk

For the serving:
Jam
Powdered sugar

METHOD
  1. In a small bowl mix the flour and water and set aside for 30 minutes. Add the yeast, salt and let it rise for 90 minutes. Knead the dough and leave it in the fridge for 16 hours.
  2. In a bowl add the milk, water, egg, flour, milk powder, sugar and mix it well. Create the dough and set it aside for 30 minutes. Add the salt, yeast, previously made pâte fermentée and knead the dough. Finally, add the butter and knead the dough until smooth.
  3. Grease the bowl with oil, add the dough and cover with foil and cloth. Leave it for 90 minutes.
  4. Punch out the glass, roll out the dough and divide it into 9 equal pieces. Gently make the balls and let them rest for about 30 minutes.
  5. Roll the balls into the strips, align them in a pan and cover them with the cloth and let it rest for about 5 minutes.
  6. Roll out the dough into the strips of 40cm and make a knotted flower shape.
  7. Line the baking tray with parchment paper and align the shapes. Cover with foil and cloth and let it rest for 70 minutes.
  8. Brush with egg and bake for 20 minutes at 190°C/375°F.
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