- 40 g of bread flour
- 165 g of whole milk
- 95 g of unsalted butter, cubed (room temperature)
- 525g of bread flour
- 2 tbsp of Fleischmann’s® Bread Booster
- 2 ¼ tsp of Fleischmann's® Quick Rise Yeast
- 250g water
- 45g of caster sugar
- 11 g of sea salt
- 2 tbsp of purple sweet potato powder
- 1 egg beaten with a splash of milk
- Sesame seeds (optional topping)
- Combine flour and milk in a small saucepan. Whisk until combined and set over medium low heat, stirring continuously until it becomes a thick paste. Note this will come together very quickly.
- Remove from heat and transfer to your stand mixer, fitted with the dough hook and allow to cool.
Make the Tangzhong
- Cut butter into ½” cubes and let it come to room temperature. To the bowl of the stand mixer, add the flour, bread booster, yeast, water, sugar, sea salt and purple sweet potato powder.
- Turn your mixer to speed 1 and mix for 2 minutes. Increase to speed 4 and continue to mix for another 4-5 minutes or until the dough starts to clump around the dough hook.
- Scrape down the dough and let rest for 10 minutes.
- Turn your mixer to speed 1 and add in the butter, one cube at a time. Wait until each piece is fully incorporated into the dough before adding the next piece. Continue until all the butter is incorporated and the dough is soft and glossy. Approx. 8-10 minutes.
- Remove the dough and transfer to a lightly greased bowl and cover with a clean towel. Place it in a warm location and give the dough 3 sets of stretch and folds over the next 2 hours. The first stretch and fold will start after 30 minutes of rest time and each consecutive fold will happen at 30 minute intervals. After your 3 sets of stretch and folds your dough should have almost doubled in size and become a tighter ball.
- Place your dough in the fridge for 15 minutes to make shaping easier.
- Butter or spray a 10” cake pan and set aside.
- Divide the dough into 12-14 sections approx. 85g each. Shape each piece into a tight ball and place into the prepared cake pan, working your way around the edge and then inside. Leave some space between each roll to expand during the final proof.
- Cover and let proof in a warm place for 2 ½ hours.
- Preheat the oven to 425°F.
- Once the dough has finished its final proof, brush the tops with the egg wash and sprinkle with sesame seeds.
- Bake for 20 minutes, then reduce the temperature to 350°F, rotate the pan 180° and bake for an additional 20 minutes.
- Let cool for 10 minutes in the pan, then remove onto a wire rack and let cool for an additional 10 minutes.