This bun is crusty on the outside with a soft buttery centre. The bottom is toasted with butter and oh so crispy. The sprinkle of salt adds to the savory touch. Very yummy.
Recipe (adapted from here, for 6)
Poolish starter
- 50g bread flour
- 50g water
- 1/8 tsp or Pinch of yeast
- Pinch of salt
Main dough
- 120g bread flour
- 15g sugar
- 60g milk
- 3/4 tsp yeast
- 1/2 tsp salt
- 10g butter
Fillings
- 5g butter x 6
Method
1. Mix poolish with a spoon and set aside for 1 hour, followed by 12-16 hours in the fridge. Alternatively, set aside on counter top for 2-3 hours till bubbly.
2. Add all main dough ingredients (except salt and butter) to poolish and knead till elastic dough. Then add salt and butter and knead till window pane. Rest for 40 min.
3. Divide in 6 portions about 50g and roll them round. Rest covered for 20 min.
4. Prepare the butter.
5. Fold the rested round dough in half, then roll into carrot shape.
6. Using a rolling pin, roll out long
7. Apply a very thin layer of oil on top, this will help the layers separate when baking.
8. Place a piece of butter on the broad end and roll.
9. Proof on baking tray for 40 min.
10. 15 min before proofing is complete, pre heat oven to 200 deg c. Place an empty oven proof bowl into the oven at the same time, closer to the top rack.
11. When proofing is done, spray water onto the doughs and sprinkle salt.
12. Place baking tray into oven and pour hot water into the empty bowl. This will generate steam. Remove bowl with water after 6 min.
13 Bake a total time of 14 min, till golden brown. During baking, butter will flow out and sizzle the bottom. Cool and enjoy.
Olady Bakes 
Hello, may I know if the butter used for this recipe is salted or unsalted? Thanks in advance!
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It’s up to your preference. I use salted.
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Thanks for the spot on instructions. They came out perfectly
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Thanks!
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How long the most i can keep the poolish dough in the fridge? I kept for over 48hours already thanks
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2 days should be ok.
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I made them today and they taste super good! Crispy outside and buttery inside. However my shaping was terrible as the end opened up during proofing. How can I improve on this? Or what other shapes can I make them into? Thanks!
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Shaping is a matter of practice and experience to feel for the dough. Keep trying.
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I tried these rolls today and oh boy! They are delicious. Thank you so much for the recipe
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Thank you!
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How long does the kneading takes? Do you hand knead or use KA? I knead for almost an hour and it is hardly window pane. 😞
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I use my Kenwood Major, usually everything including mixing etc should be less than 30 min. https://oladybakes.com/2016/11/26/window-pane-test-%E6%89%8B%E5%A5%97%E8%86%9C%EF%BC%89/
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Hi, if i want to make 4 batches of this bread, how much yeast and salt should i put in for the poolish? I suppose i should use 200gr of bread flour, 200ml water for the rest of the ingredients? Thank you in advance 🙏🏻
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Oh wow, I’m not sure about that actually. I think you can go with 1/2 tsp yeast and 1/4 tsp salt.
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Thank you.. let me try 😁
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I’ve not bake in such large quantities as the dough is proofing as well, do watch out for that or put half dough in fridge.
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Quite a big families here 😊 last time i baked 1 recipe and its all gone in 60 secs.. Thank you for reminding ☺️
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😀
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Quite a big families here 😊 last time i baked 1 recipe and its all gone in 60 secs.. Thank you for reminding ☺️
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Hi what type of yeast did you use? Could I use instant yeast? thank you!
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Yes, I used instant yeast.
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Thank you!
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Hello what if use oven deck? How can i put the bowl? Thanks!
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