Salted Butter Rolls

This salted butter bread roll has a burnt surface that is crispy on the outside and the inside is brushed soft. The bread is added with dough starter which makes it so flavourful and delicious. In a jar, add 70 ml of warm milk and 1 gram of yeast then stir to dissolve the yeast completely into the warm water, set that aside. Into a mixing bowl, add all-purpose flour and salt then add the yeast mixture and slowly mix it in to make the dough.

Mix until there is no dry flour then cover the with a plastic wrap and leave it in a warm place flour the dough to ferment for 3 to 4 hours. Once fermented, place the dough in the refrigerator overnight or up to 10 hours. Take the dough out of the fridge and take 50 grams of the dough starter and place it in the bowl of a stand mixer. To that, add sugar, yeast, ice water, bread flour, milk powder and a pinch of salt.

With the dough hooked attachment, knead the dough on low speed until smooth then add 15 grams of butter and continue kneading the dough on low speed until smooth. Roll the dough and place it in a lightly oiled dough and cover it with a plastic wrap and let the dough chill for 1 hour or until the dough doubles in size.

Degas the dough then divide into equal parts then round each dough into a ball then take the ball dough and roll it into a drop shape then place it in a parchment-lined baking sheet and cover with a plastic wrap. Chill the rolled dough for 60 minutes. When the dough is chilled, prepare the butter by slicing it into small pieces.

Take the chilled dough and lightly roll it then add a piece of the cut butter and place it on top of the dough and wrap it in the dough and roll it into a sea salt bread. Place the dough on a baking tray and cover it with a damp cloth and let it chill for 50 minutes then spray the bread rolls with water and top with sea salt.

Place a pot of hot boiling water on the lower rack of the oven then place the tray with the rolls in the middle rack of the oven and bake in a 465 degrees Fahrenheit (240C) for 13 minutes. After baking, let it cool on a wire rack and let it cool a little before eating. This bread is golden with the burnt aroma of butter.