Hawaiin Sweet Rolls, homemade (recipie from Chefsteps) 295g Whole milk 125g Butter, salted, cubed 100g Brown sugar 115g Egg 7g Active dry yeast 450g Bread flour 18g Diastatic malt powder 8g Salt, kosher 1.5g Orange essential oil 0.75g Lemon essential oil 22.5g Honey 1: Preheat oven to 350 °F / 177 °C 2: Heat milk, salted butter, and brown sugar 250g Whole milk 125g Butter, salted, cubed 100g Brown sugar Combine 250 g milk, butter, and sugar in a pot. Heat to 110 °F / 43 °C, stirring until melted. 3: Transfer to stand mixer; add egg and yeast 70g Egg 7g Active dry yeast Pour warm milk mixture into the bowl of a stand mixer with paddle attachment. Add 70g eggs, and yeast. Mix on medium speed until incorporated. (TIP: Whisk the eggs first for easier weighing.) 4: Add flour, diastatic malt powder, and salt 450g Bread flour 18g Diastatic malt powder 8g Salt, kosher Sift flour, malt powder, and salt together. On medium speed, gradually incorporate them into the mixture. 5: Add essential oils 1.5g Orange essential oil 0.75g Lemon essential oil Mix until blended. (CHEF TIP: Use a pipette or an eye-dropper to add potent ingredients to a larger mix.) 6: Change to dough hook With dough hook attachment on stand mixer, mix until dough is smooth and pulling from the sides of the bowl, about 20 minutes. 7: Transfer to fridge until cold Cover the entire bowl with plastic wrap and allow to chill in the fridge. 8: Cut dough into 50 g portions Remove bowl from the fridge and cut the dough into 50 g portions using a bench scraper or knife. 9: Shape dough Create a ball with each portion: Fold the corners into the middle, exposing a fresh outer surface. Roll until the ball is smooth. 10: Place portioned dough in a lightly greased casserole pan The rolls should be evenly spaced in the pan, not touching. 11: Proof Cover, and let stand in a warm place until doubled in size. It can take one to five hours for the dough to proof, as temperature affects fermentation activity (the warmer the room, the faster the dough will rise). 12: Egg wash 45g Egg 45g Milk 22.5g Honey Make a sweet egg wash: Combine 45 g eggs, 45 g milk, and 22.5 g honey. Pass though a strainer, if available. Brush onto rolls. Take care not to puncture or crush the soft rolls. 13: Bake Bake covered until the core temperature reaches 190 °F / 88 °C, about 20 minutes. 14: Remove cover; continue baking Remove cover, and continue baking until core temperature reaches 198 °F / 92 °C, about 3 to 5 minutes. Rolls should be golden brown. 15: Cool and serve Let stand 10 to 20 minutes, and serve. Dont try to remove the rolls while theyre still hot—the gluten needs time to set.
Posted on: Wed, 05 Nov 2014 01:22:41 +0000
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