waiting to be baked..I discovered I have not lost touch to
bread making at all...not rusty :)
beautifully braided and golden brown
love the soft and fluffy texture :)
I love what I have baked ...the aroma of freshly baked rolls
filled the house and lingers till late in the afternoon
Soft & Fluffy Sausage Buns - Water Roux Method
( dough using water roux method adapted from Grace of Kitchen Corner )
195g bread flour
90g plain flour
12g milk powder
30g caster sugar
60g beaten eggs
75g water roux
45g unsalted butter
egg yolk - beaten for egg wash
Recipe for the water dough "water roux":
Cook 250g water with 50g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. Texture is like baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming.
1. Put all the rolls ingredients into mixing bowl and knead into a soft dough. Continue kneading until smooth and elastic and the dough no more sticking at the side of the mixing bowl. Let it proof for 40 minutes in a clean bowl cover with cling wrap.
2. Divide the dough into even size of 9 portions and shape it into smooth ball shape. Let is rest for 10 minutes.
3. Flatten each dough with your hand and roll it out in longish shape. Use a sharp knife , cut a few strips diagonally for braiding . Do not cut to the center. Place the sausage in the center and start braiding. Place rolls on a greased baking tray and let the dough proof for 40 minutes.
4. Egg wash the braided rolls and bake at 180C for 20 minutes.