The bread is incredibly soft, tender and fluffy and stays so for days without the use of preservatives by using a roux starter.
- 2½ cups bread flour
- 1/2 tsp salt
- 3 tbsp+2 tsp sugar
- 2 tsp instant yeast
- 1 large egg
- 1/2 cup fat-free milk or low-fat milk
- 120 g roux
- 3 tbsp unsalted butter cut into small pieces, softened to room temperature
- 1 large egg whisked, for shiny egg wash finish
- Combine the flour, salt, sugar and instant yeast in a bowl of a stand mixer. Make a well in the centre.
- In a separate bowl, whisk together all wet ingredients: egg, milk. Add into the well of the dry ingredients.
- Use the dough hook attachment and mix on low speed until your dough
comes together. Add in the butter and continue mixing on medium to high
- Mix/knead for about 18-20 minutes until the dough is no longer
sticky and is elastic. To test the elasticity, use the windowpane test.
- Take a piece of dough and stretch it out. You should be able to
stretch it until the dough becomes a very thin membrane that is almost
sheer and lets in light.
- When you poke a hole in the thin membrane, it should form a close to
perfect circle. If the dough breaks before you can stretch the dough
this far, it is not ready.
- Gather the dough into a ball shape. Take a large bowl and grease
with oil. Place dough into a greased bowl and cover with plastic wrap.
Let it proof until it’s doubled in size, about 40 minutes.
- Deflate and divide the dough into nine equal portions. Knead into
ball shapes. Cover with plastic wrap and it let rest for 15 minutes.
- Take one portion and roll with a rolling pin into an oval shape.
Take one end of the dough and fold to meet the middle of the oval. Take
the other end and fold to meet on top.
- Turn the dough over, so that the folds face down and roll and
flatten dough with a rolling pin. Flip dough again, so folded side faces
- Roll the dough up from top to bottom. Take both ends and fold down until they meet at the bottom.
- Stretch and move the top portion of the dough around until you end
up with a ball shape at the top and the ends are tucked into the bottom.
- Place the balls into an 8 x 8 baking pan that is lined with
parchment paper. Then cover with plastic wrap. Leave it for the second
round of proofing, about 45 to 60 minutes, until double in size.
- Brush egg wash on the surface of buns then bake in a pre-heated
330°F oven for 30-35 minutes, or until golden brown. Transfer onto a
wire rack and let cool completely.