Honey Scallion & Butter Dinner Rolls with Pre-Ferment

Name: Honey Scallion & Butter Dinner Rolls with Pre-Ferment
Cuisine: American
Ingredients: Overnight Pre-Ferment:; 800 grams bread flour; 560 grams 2 eggs + cold whole milk; 8 grams instant yeast; 80 grams brown sugar; Main Dough:; 280 grams bread flour; 120 grams whole wheat flour; 200-230 grams cold whole milk; 60 grams brown sugar; 180 grams honey; 12 grams sea salt; 5 grams instant yeast; 140 grams unsalted butter; Filling 1:; as needed Chopped scallions,; as needed Salt and pepper,; Filling 2:; as needed Margarine,; Topping:; as needed Beaten egg,

Ruta * “ 快樂烘培魂٩(˃̶͈̀௰˂̶͈́)و @ruta1129

桃園市

Honey Scallion & Butter Dinner Rolls with Pre-Ferment

Ruta * “ 快樂烘培魂٩(˃̶͈̀௰˂̶͈́)و @ruta1129

Saved

Ingredients

Overnight Pre-Ferment:
800 gramsbread flour
560 grams2 eggs + cold whole milk
8 gramsinstant yeast
80 gramsbrown sugar
Main Dough:
280 gramsbread flour
120 gramswhole wheat flour
200-230 gramscold whole milk
60 gramsbrown sugar
180 gramshoney
12 gramssea salt
5 gramsinstant yeast
140 gramsunsalted butter
Filling 1:
as neededChopped scallions,
as neededSalt and pepper,
Filling 2:
as neededMargarine,
Topping:
as neededBeaten egg,

Saved

Steps

1

Make the overnight pre-ferment: Place the pre-ferment ingredients in a mixer until combined (or mix with a spatula and knead by hand for about 3-5 minutes).
2

Prepare a bag or container with a little oil, place the dough with the smooth side up into the container, and gently flatten.
3

Spray a little water on the surface, seal, and let it sit at room temperature (77°F) for 30-60 minutes, then refrigerate for 12-24 hours overnight.
4

The next day: Take the pre-ferment out of the fridge, tear it into pieces, and add it to the main dough ingredients (except for the unsalted butter and reserve 2 tablespoons of milk). Mix on low speed.
5

Once combined, add room temperature cubed unsalted butter and mix on high speed until the dough forms a thin membrane.
6

Transfer the dough to a lightly oiled container, smooth side up, and shape into a ball.
7

Place in a sealed space and let it rise at room temperature until doubled in size. If a floured finger poked into the dough doesn't spring back, the first rise is complete.
8

Transfer the risen dough to a work surface, press down to release air, and divide into 4 equal pieces. Shape each into a ball, spray with water, cover with plastic wrap, and let rest for 15-20 minutes.
9

Roll each rested dough ball into a long oval, fold the sides to the center, and roll from top to bottom. Repeat twice. If the dough is difficult to roll, let it rest before continuing.
10
11

Divide the rolled dough into pieces weighing about 55 grams each, shape into balls, spray with water, cover with plastic wrap, and let rest for 15-20 minutes.
12

Roll each rested dough ball into a long oval again, flip, and roll from top to bottom. Let rest for 15 minutes.
13

Roll and shape again into a long oval, spread with butter (you can also add pork floss or scallions), roll from top to bottom, shape into a ball, spray with water, and place on a baking sheet for the final rise.
14

Let rise until doubled, about 40-60 minutes.
15

Brush with beaten egg before baking.
16

Preheat the oven to 392°F, then bake at 374°F for 15-20 minutes (adjust baking time and temperature based on your oven). Cover with foil if browning too quickly.
17

Remove from the oven, unmold, and let cool. Enjoy! Store at room temperature in a sealed container for up to three days, remaining soft and chewy. After three days or once cooled, seal and freeze. To enjoy, steam in a rice cooker or bake in the oven for fresh-tasting bread!