Sandwich Roll

 
 
 
 

Ingredients

Roux

  • 90g (3.2oz) milk

  • 20g (0.7oz) strong white bread flour

Dough

  • 200g (7oz) strong white bread flour

  • 4g (0.14oz) dry yeast or 3x the amount of fresh yeast.

  • 4g (0.14oz) salt

  • 20g (0.7oz) sugar

  • 30g (1oz) soft butter

  • 50g (1.75oz) cold milk

  • 1 egg yolk mixed with 1 teaspoon of milk for glazing

  • Sesame seeds for sprinkling

  • More soft butter to brush when the buns come out the oven

Process

  1. Make the roux by cooking the milk and flour in a small pot over medium heat for around 5 – 7 minutes or until thick and not lumpy. Cover and refrigerate until cold (can be overnight),

  2. In a bowl add the milk, salt, yeast, sugar, butter, and the roux. Mix to combine.

  3. Add the flour and mix to a dough.

  4. Knead the dough for around 5 – 6 minutes. Desired dough temperature 77 – 79F.

  5. Cover and proof for 1 hour (cling film prevents drying out).

  6. Fold.

  7. Proof for 1 hour.

  8. Divide and preshape into rounds.

  9. Rest for 30 minutes.

  10. Final shape.

  11. Final proof 1 – 1.5h. During this time preheat your oven to 160C (320F) fan on.

  12. Brush the buns with the glaze, let them dry for 5 minutes, then brush them again. Finish with the sesame seeds.

  13. Bake for around 25 minutes.

  14. Brush with butter as soon as they come out the oven.

 
 
 
BreadKain Place-Hildesheim1