Brown Sugar Rolls



Used molasses sugar to bake these bread roll for everyone. Simple and sweet soft bread roll. It’s long, slow, cold ferment of the dough (24hrs).
The bread turned out very soft even on the next day. 




high protein flour 300g 
instant yeast 3/4 ts 
molasses sugar 40g 
salt 1/4ts
unsalted butter 15g 
warm water 200ml 

Dissolve the molasses sugar in the warm water. Combine all ingredients except butter into a dough. Rub in the butter and continue to knead until the dough becomes elastic (window pane stage). Shape into a round ball shape and set aside to proof in the fridge for 24hours. 

Let the dough stand at room temperature for 15 minutes before proceeding. Gently deflate the dough, and turn out onto a lightly floured surface.  Flatten and shape the dough into the desired shape. (I shaped each dough into round balls before flattened and roll it into oblong shape. Each weigh 30g)  Proof until doubled in size, about 1 hour. 

Bake in preheated oven at 170d for 18-20min. (I baked mine at 180d for 15mins) 


Recipe adapted from 原味


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