I've made these cuties few days ago after more than a month of mooning over them . I've first seen Sonia's gorgeous mini rolls then Jeannie's . Fed up of buying the same bread over and over again , making something that I really want to eat seems a good idea at that time eventhough kneading bread dough in our tiny and stuffy kitchen was just insane ! I was sweating like a pig by the time I finished manhandling the dough but boy , after hours of waiting , it was so worth it !
As with most of my baking foray , this one had a minor mishaps , instead of 45 grams of lard , I measured 65 grams ! As I was kneading it into the dough , some of the lard kept leaking out , the dough just can't absorbed it so I scraped some of it straight into the sink . Yeah , good thing that I stayed in the Hell's Kitchen instead of doing it in the dining room lol
Luckily , they turned out well and good . While these minis were still warm , the crust is a bit crispy , either the extra lard or the use of lard instead of butter is the reason . The tangzhong makes these rolls soft for days , okay , a day and a half this time , instead of my usual 3 days coz I can't stop eating it , hey , they're minis, okay ?! hee hee !
I've used the recipe from Bread Doctor book , it's a sausage twist bread recipe but made mini rolls out of it . I didn't actually make 28 minis since I only had 16 sausages at that time and just found out this morning that I still have 4 sausages lurking inside the freezer ugh ! I've made the remaining dough ( 50 grams each ) into 5 braided rolls .
This is a great recipe if you're new into breadmaking , the dough is very easy to handle and simple enough to make . Just measure each ingredient correctly . Ha !
Recipe adapted from 65° Bread Doctor by Yvonne Chen , page 67 ( Translation by Fufu )
Makes 28 mini rolls ( about 2 1/2-inch each )
195 grams bread flour
90 grams cake flour
6 grams instant yeast
30 grams sugar
12 grams milk powder
6 grams fine sea salt
60 grams egg , lightly beaten
65 grams water
75 grams Tangzhong
45 grams butter , cubed and slightly softened
28 pieces cheese cocktail sausage
sesame seeds for topping
1 egg , beaten then strain , for egg wash
* In a mixing bowl , combine bread flour , cake , flour , yeast , sugar , milk powder and salt , use a whisk to mix everything together . Make a well in the center and add in the beaten egg , water and the Tangzhong , use hand or a wooden spoon to mix everything until it forms a shaggy dough . Turn dough into a work surface , knead for 3-4 minutes , shape dough into a disk and add butter on top , fold and continue to knead for 15 minutes ( depending on how rigorous you're kneading ) or until dough is elastic and smooth or do the window pane test . Transfer to a lightly greased or floured mixing bowl , cover top with plastic wrap and let proof for an hour ( depending on the warmth of your kitchen ) or until dough tripled in size .
* After the first proofing , tip dough into the work surface , knead for few seconds and divide dough into 28 pieces , form into a small balls , 20 grams each ( my final dough is 570 grams ) , cover and let rest for 10 minutes . Roll each piece of dough into a cigarette-like shape , about 6-inch length then use a rolling pin to flatten it and it should resemble roughly like a cone ( see image at the bottom ) . From the wider side , put sausage on top of the dough and roll it tightly , lightly press the edge to seal , transfer to a lightly greased baking sheet and cover with plastic wrap , continue with the rest of the dough . Let rest for another 45 minutes or until double in size .
* Meanwhile , preheat over to 180°C . Gently brush top of the rolls with egg wash then sprinkle sesame seeds on top . Bake for 16 minutes or until top is golden brown.
* Take out from the oven , take photos immediately and start devouring them .