Dinner Rolls (Sponge Method) 牛油麵包卷(中種法)

This is a versatile sweet dough recipe that can be adapted easily. I’ve made HK Style Pineapple Buns with it and this time I’m making simple dinner rolls. The sponge dough method is pretty flexible and I usually prepare the sponge the day before I plan to bake and store it in the fridge. The next day I mix this with the remaining ingredients to make the final dough. As the gluten development of the sponge is already pretty strong after an overnight resting, the mixing time is actually faster than bread dough prepared with the straight dough method. The bread texture is also softer and more springy and I actually prefer this method over the straight and Tangzhong method.

Dinner Rolls (Sponge Method) 牛油麵包卷(中種法)

Makes 10

For the Sponge
210 g bread flour
2.1 g instant yeast
125 g water
For the Final Dough
90 g bread or all purpose flour
1 g instant yeast
45 g beaten egg
24 g dry milk powder
40 g granulated sugar (I used organic cane sugar)
4 g salt
30 g unsalted butter, softened
For Brushing
15 g beaten egg
1/2 tsp milk

高筋麵粉 210克
速發酵母 2.1克
水 125克
高/中筋麵粉 90克
速發酵母 1克
全蛋液 45克
奶粉 24克
細砂糖(EC用有機原蔗糖) 40克
鹽 4克
無鹽牛油 30克(室溫放軟)
全蛋液 15克
牛奶 1/2茶匙

Directions 做法
For the Sponge 中種麵糰
Add flour and yeast into the mixing bowl and stir well. Add water and mix with the stand mixer with the dough hook on for about 4 minutes until a shaggy dough is formed. Transfer dough to a lightly greased mixing bowl. Cover with plastic wrap and let rise at room temperature for 1 hour then refrigerate for 12 to 18 hours.
*For same-day use, let dough rise at room temperature until tripled in size, 2 to 3 hours.

For the Final Dough 主麵糰
Remove the sponge from the fridge. In the bowl of the stand mixer with the dough hook attached, combine the sponge and all ingredients of the main dough except the butter. Mix with low speed for about 7 to 10 minutes until the dough comes together and form a smooth dough. Add in softened butter and continue kneading with medium-low speed until all the butter is Incorporated and the dough forms a translucent membrane that would tear with uneven edges when stretched. This could take anywhere from 7 to 10 minutes. Form dough into a tight ball and place on a lightly floured surface. Cover with plastic wrap or the overturned mixing bowl. Let rest at room temperature for 30 minutes.
*If the sponge is used straight out from the fridge, you may cut it into smaller pieces in order for it to incorporate evenly into the final dough
*Monitor the final dough temperature to below 28℃ for best result

Gently deflate the dough then divide into 10 equal portions. Shape each into a ball then a teardrop. Cover and let rest for 10 to 15 minutes. Roll into a long teardrop shape then flatten and elongate the shape with a rolling pin to around 30 cm. With the smooth side facing down, roll up from the base while trying to wrap the dough three times around itself. Pinch the seams together then place the roll, seam side down, on a parchment paper lined baking sheet. Repeat with remaining dough, making sure to leave enough space between the rolls. Let rise in a warm place for 40 to 50 minutes or until the rolls are almost doubled in size. I proofed mine using the proof function of my oven.
排氣後平均分割成10等份,將麵糰滾圓後搓成水滴形,蓋上保鮮紙鬆弛10至15分鐘,將麵糰輕輕搓成水滴形長條,拍扁後擀長至大約30厘米,滑的一面向下,從寬的一邊捲起大約三個圈,捏緊收口,收口朝下排放在已墊牛油紙的烤盆上, 繼續完成餘下造型,排放麵糰時要預留位置讓麵糰膨脹,放在溫暖的地方發酵40至50分鐘至差不多兩倍大,EC使用焗爐的發酵功能發酵。

Preheat the oven to 325℉/165℃ about 10 minutes prior to baking. Mix together the egg and milk to make an egg wash. Brush the rolls with egg wash then bake in the oven about 15 minutes or until the rolls are golden brown. Transfer to the cooling rack to cool.
*Adjust oven temperature and baking time according to your own oven.
在發酵完成十分鐘前預熱焗爐至325℉/165℃, 蛋液與牛奶混合後塗在發酵好的麵糰上,放入焗爐約15分鐘至表面金黃,取出轉移到鋼架放涼。

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