Red Fife Hokkaido Dinner Rolls
Time: Overnight plus 1.5-2 hours
Skill level: Advanced baker
Ingredients
For Tangzhong
- 25 g Hayden Flour Mills Artisan Bread Flour
- 125 g Milk
For Poolish
- Pinch of Active Dry Yeast
- 50 g Water
- 50 g Hayden Flour Mills Artisan Bread Flour
For Dough
- Tangzhong
- Poolish
- 110 g Milk, warmed to 110°F
- 10 g Active Dry Yeast
- 200 g Hayden Flour Mills Artisan Bread Flour
- 130 g Maine Grains Organic Heritage Red Fife Wheat Flour
- 40 g Tree Juice Maple Sugar
- 10 g Kosher Salt
- 1 Egg
- 50 g Butter, room temperature
- 1 Tbsp Milk, for brushing
- J.Q. Dickinson Finishing Salt & 2 Tbsp melted butter for finishing
Equipment
- Small pan
- Scale
- Stand mixer
- Oven
- 9"x13" clear glass pan
Instructions
For Tangzhong
- Put your small pan on the stove over medium/medium-high heat and add the milk and flour.
- Using a silicone spatula, stir the mixture, making sure to constantly move it, until the flour starts to gelatinize. This will happen quickly, but the change will be stark. It will change from a liquid to almost a silly-putty texture.
- Remove from the heat and store in a container in the fridge until ready for use.
For Poolish
- The night before making the bread, mix together the bread flour, water, and yeast then cover and let sit on the counter overnight.
For Dough
- Mix your milk, a pinch of maple sugar, and yeast together in a bowl and let sit for 5 minutes.
- In the bowl of a stand mixer, add your tangzhong, poolish, milk mixture, bread flour, red fife flour, and the remaining maple sugar and mix with the dough hook on speed 2 for 5 minutes. The mixture should start to pull away from the sides and form a ball around the dough hook. Rest for 10 minutes.
- Start mixing again on speed 2 and sprinkle in your salt while mixing. Mix until the dough is thoroughly combined and then increase to speed 4. Add your butter in roughly 1/2 Tbsp. increments, waiting until all the butter has been taken into the dough before adding more. Once all the butter has been added, mix for another minute and then cover the bowl and allow to proof on the counter for an hour.
- Preheat the oven to 350°F, then line your baking dish with parchment paper on the bottom.
- Use your scale to separate the dough into 35g balls, this should yield about 24 balls total. Using a cupped hand, roll them on the counter in a circle to form a tight ball and place the balls in the baking dish with about 1/2" of room between each roll.
- Cover the dish and proof on the counter for 20 minutes. After proofing, the dough should slowly spring back when pressed with a damp finger. Brush the rolls with milk and then place into the oven for 15-18 minutes. Probe with a thermometer to check for doneness. It should be 200°F.
- While still hot, brush the buns with melted butter and top with finishing salt.
- If making the day before you plan to enjoy them, store covered at room temperature and reheat in a 350°F oven until heated through.