Yield: 74 ounces
Notes: Method: Straight dough
before mixing. Mix, ferment, proof and bake as above.
2 ounces Compressed yeast
15 fluid ounces Water, temperature controlled
2 ounces Dry milk powder
27 ounces Bread flour (1 lb. 11 oz.)
9 ounces Pastry flour
7 1/2 ounces Granulated sugar
1/2 ounce Baking powder
1/2 ounce Salt
2 Eggs
100 grams Unsalted butter, room temperature
100 grams Vegetable shortening
Egg wash, as needed
Fondant Glaze, as needed
Basic Sugar Glaze, as needed
Chopped nuts, as needed
Proofing: 45 minutes
1. Soften the yeast in the water in the bowl of a mixer fitted with the dough hook.
2. Stir the dry milk powder into the flours. Add the flour to the mixing bowl along with the sugar, baking powder, salt and eggs. Mix the dough for two minutes at low speed until the ingredients are moistened. Stop the machine and scrape down the bowl. Add additional flour if needed to make a firm yet sticky dough. (The dough will soften as it kneads.) Increase the speed to medium and knead the dough for three more minutes.
3. Add the butter and shortening and mix until the soft dough is smooth and fully developed, approximately 3 more minutes. The dough should reach 77°F (25°C) after kneading.
4. Bench rest the dough, covered, for 45 minutes. Divide the dough into 2 uniform pieces. Round and place them on a paper-lined sheet pan. Cover the rounded dough and refrigerate it for a minimum of 12 hours, but no longer than 24 hours.
5. Remove the dough from the refrigerator and let it rest at room temperature for 20 minutes. Divide each piece of dough into 18 portions to make a total of 36 portions. Form into smooth rolls and place the rounded rolls onto paper-lined sheet pans.
6. Proof until doubled in size, approximately 20 to 30 minutes.
7. Egg wash the rolls and bake at 350°F (175°C) with a short burst of steam at the beginning of baking until golden brown and baked through, approximately 18 to 20 minutes.
8. Brush the hot rolls with Fondant Glaze. Cool on a cooling rack.
9. Yield: 36 buns, approximately 2 ounces each
Total dough weight: 4 pounds 10 ounces
Fermentation: 12 to 24 hours under refrigeration. to 1 hour
Variations:
Quick Fermented Sweet Bun Dough Rolls -- For shorter fermentation times increase the amount of yeast to 3 ounces (75 grams/8%). Ferment the dough until doubled, approximately 45 minutes. Shape, proof and bake as above.
Cardamom Sweet Bun Dough -- Add 0.07 ounces (1 teaspoon/2 grams/0.2%) ground cardamom to the flour
Notes: Method: Straight dough
before mixing. Mix, ferment, proof and bake as above.
2 ounces Compressed yeast
15 fluid ounces Water, temperature controlled
2 ounces Dry milk powder
27 ounces Bread flour (1 lb. 11 oz.)
9 ounces Pastry flour
7 1/2 ounces Granulated sugar
1/2 ounce Baking powder
1/2 ounce Salt
2 Eggs
100 grams Unsalted butter, room temperature
100 grams Vegetable shortening
Egg wash, as needed
Fondant Glaze, as needed
Basic Sugar Glaze, as needed
Chopped nuts, as needed
Proofing: 45 minutes
1. Soften the yeast in the water in the bowl of a mixer fitted with the dough hook.
2. Stir the dry milk powder into the flours. Add the flour to the mixing bowl along with the sugar, baking powder, salt and eggs. Mix the dough for two minutes at low speed until the ingredients are moistened. Stop the machine and scrape down the bowl. Add additional flour if needed to make a firm yet sticky dough. (The dough will soften as it kneads.) Increase the speed to medium and knead the dough for three more minutes.
3. Add the butter and shortening and mix until the soft dough is smooth and fully developed, approximately 3 more minutes. The dough should reach 77°F (25°C) after kneading.
4. Bench rest the dough, covered, for 45 minutes. Divide the dough into 2 uniform pieces. Round and place them on a paper-lined sheet pan. Cover the rounded dough and refrigerate it for a minimum of 12 hours, but no longer than 24 hours.
5. Remove the dough from the refrigerator and let it rest at room temperature for 20 minutes. Divide each piece of dough into 18 portions to make a total of 36 portions. Form into smooth rolls and place the rounded rolls onto paper-lined sheet pans.
6. Proof until doubled in size, approximately 20 to 30 minutes.
7. Egg wash the rolls and bake at 350°F (175°C) with a short burst of steam at the beginning of baking until golden brown and baked through, approximately 18 to 20 minutes.
8. Brush the hot rolls with Fondant Glaze. Cool on a cooling rack.
9. Yield: 36 buns, approximately 2 ounces each
Total dough weight: 4 pounds 10 ounces
Fermentation: 12 to 24 hours under refrigeration. to 1 hour
Variations:
Quick Fermented Sweet Bun Dough Rolls -- For shorter fermentation times increase the amount of yeast to 3 ounces (75 grams/8%). Ferment the dough until doubled, approximately 45 minutes. Shape, proof and bake as above.
Cardamom Sweet Bun Dough -- Add 0.07 ounces (1 teaspoon/2 grams/0.2%) ground cardamom to the flour
