After my success with TangZhong bread - with the help of my new lovely assistance the Kenwood Chef Sense - I became a bit more confident in bread baking. I know it's just one success, but sometimes we all just need that little push in life, isn't it? (Okay I should stop trying to act deep.) Anyway... so what I did was I remade the bread dough and turned them into dinner rolls and burger buns.
P.S. This is a scheduled post as I just left for a 3-week holiday in Eastern Europe!
Thank you for visiting and my apologies as I won't be able to visit your blogs during this period.
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I think we had never eaten dinner rolls at home before - mainly because X is not fond of eating plain bread. The only times we ate bread were when we were out in restaurants. I knew that the dinner rolls are not going to disappear by themselves so I decided to jazz them up and made them into sliders. The sliders were filled with meatball patties, a creamy sauce and lots and lots of cheese - which made a superb and filling dinner. I will be sharing the recipe in the upcoming post!
I love burger buns that have sesame on top - I will be slightly disappointed when the burger I eat doesn't have a sesame-coated bun. Yes, I know I'm just a bit weird at times like this. 😛 We had the burger buns with pulled pork - I tried a new pulled pork recipe and it ain't good, so the next time I'll just stick back to my stove-top BBQ one.
With that same batch of bread dough, I used some to make Pork Floss Buns for X's breakfast (upcoming recipe too!). So after having bread for a few breakfasts and two heavy dinners of bread, X called it quits and did not want any more bread for the next few days/weeks (hopefully not months). It will probably be a while before you see more bread recipes in the future!
I didn't take all the step-by-step photos this time round as I already had a video of the dough-making in the Mini Sausage Bread Rolls post, head over there to check it out!
Some Step-by-Step Photos
- 25 grams bread flour
- 125 grams water/milk
- 80 to 125 grams milk, scalded and cooled (See Naggy 1&2)
- 1 large egg, at room temperature
- 120 grams TangZhong
- 350 grams bread flour
- 55 grams caster sugar
- 7 grams milk powder
- 5 grams salt
- 6 grams instant yeast
- 30 grams unsalted butter, chopped and softened at room temperature
- 1 to 2 tablespoons milk
- Sesame seeds (for burger buns only)
- Combine bread flour and water/milk in a small pot. Cook over medium heat, stirring constantly, until it has a pudding-like consistency.
- Remove from heat and let cool completely before using.
- Butter or oil a large mixing bowl, set aside.
- Place milk, egg, TangZhong, bread flour, caster sugar, milk powder and salt in another clean and dry mixing bowl. Fit the mixer with a dough hook and run on low (Speed 1 on Kenwood Chef Sense) until a loose dough is formed. Add in the yeast and knead until a dough is formed, scrapping down the sides if necessary.
- Add in the unsalted butter and knead for 15 minutes until the dough is soft and no longer sticky.
- Lightly dust the table top with bread flour. Transfer the dough onto the floured table top and knead by hand for another 5 minutes, dusting with more flour if needed (but not too much). Pinch a piece of dough a test if it's ready - the dough is ready when it can be stretched into a thin membrane and a hole poked in the center is smooth and not an irregular tear-off.
- Shape the dough into a ball and place in the buttered/oiled mixing bowl. Cover with clingwrap and set aside in a warm and draft-free area to rise for 1 to 2 hours, until double in size. (See Naggy 3)
- Lightly dust the table top with bread flour again. Turn the dough out again onto the floured table top and knead for 2 minutes.
- Burger Buns: Divide the dough into 8 to 9 equal pieces (about 80 grams each) and roll each piece of dough into a ball. Flatten slightly and place on a baking sheet. Cover and let rise for 1 hour.
Dinner Rolls: Lightly grease a 9x9-inch or 10x10-inch baking dish. Divide the dough into 12 equal pieces (about 60 grams each) and roll each piece into a ball. Place them into the greased baking dish, cover and let rise for 1 hour.
- Preheat oven to 180C / 355F (not fan-assisted).
- Burger Buns: Brush the top with milk (you can use egg or cream) and sprinkle sesame seeds on top.
Dinner Rolls: Brush the top with milk (or egg or cream).
- Bake for 20 to 25 minutes until the top is golden-brown. Remove the buns/rolls from the oven and set on a wire rack to cool before using.
2) Scalding the milk: Heat the milk to a simmer, stirring frequently to prevent a skin from forming on the top, then let cool until it's warm or at room temperature before using. Some milk has a type of protein which inhibits yeast rise. Hence it's best to heat the milk to denature (sort of kill) the protein before using.
3) Overnight: You can let the dough proof overnight in the refrigerator. Just wrap the bowl with a clingwrap and stash it in the refrigerator.
4) The bread is best on the day it's made, but you can bake the bread up to a day in advance before using.