Crispy Bottom Honey Bread Rolls
Last week, Tao shared a recipe for crispy honey cake, which sparked interest among friends. Why? Because when recipes have too many steps or overly complicated ingredients, people often say, 'Great recipe, but I’ll just admire it from afar.' Yet finally, there’s a recipe for something we often eat, which feels easy to make, sparking a wave of enthusiasm and more comments than usual... So based on everyone’s requests, today’s recipe is still part of the classics series: crispy bottom honey bread rolls! These 'old-fashioned breads' bring back childhood memories, and even without any filling, they’re irresistible. The crispy bottoms are somewhat reminiscent of pan-fried dumplings or potstickers. Tearing off one roll, you can’t help but wonder, 'Should I bite into the top or the bottom first?' After eating, the sticky honey on your hands tempts you to lick every finger clean, completing the ritual of enjoying crispy bottom honey bread rolls.
Ingredients
Steps
Add 225g of high-gluten flour and 50g of low-gluten flour to the mixing bowl. Since this bread isn’t a toast that requires stringy layers or large volume, incorporating a certain proportion of low-gluten flour can make the bread texture softer.
Then add 4g of high-sugar tolerant yeast, 55g granulated sugar, 3g salt, and 15g milk powder. Typically, if the sugar content exceeds 7% of the flour weight, high-sugar tolerant yeast should be used. In this recipe, the sugar reaches 20%, so high-sugar tolerant yeast is essential for proper fermentation.
Next, add 65g of whole egg liquid, 50g of milk, and 50g of water. It’s best if these liquid ingredients are chilled to prevent the dough temperature from rising too high during mixing, as temperatures above 28℃ will damage gluten formation. However, in winter or cold environments, room temperature liquids can be used directly.
Turn on the stand mixer, knead at low speed (level 3) for 2 minutes until combined, then switch to medium speed (level 5) and knead for another 3 minutes until the dough is mostly smooth.
When the dough and mixing bowl surfaces are mostly smooth, add 15g of softened unsalted butter. Using the post-fat method helps slow down the increase in dough temperature caused by butter.
Mix the dough at low speed (level 3) for another 2 minutes until the butter is absorbed, then mix at medium speed (level 5) for 8 minutes until the dough becomes elastic and can form a thin, stretchable membrane.
Round the dough and place it in the bowl. Cover with plastic wrap and let it ferment at room temperature for about 1 hour. In Guangdong, Tao places it near a warm windowsill at around 24℃. If your room is cooler, the fermentation time may need to double or more.
To check if fermentation is ready, observe the status, not just the time. If the dough has doubled in volume and a finger poke leaves a clear indentation that doesn’t bounce back, it’s ready. If the dent closes, the dough needs more time. However, if pressing causes the dough to collapse, it’s over-proofed and cannot be salvaged.
Take out the fermented dough, press it with your palms to release air and flatten any large air bubbles.
Divide the dough evenly into 8 portions, each weighing about 65g. Round them and cover with plastic wrap to rest for 15 minutes.
While the dough rests, prepare the mold (22cm x 22cm x 8cm) by spreading 15g of corn oil evenly over the bottom with a brush.
Mix 10g of white sesame seeds and 10g of granulated sugar together evenly.
Take the rested dough, sprinkle a little flour on your work surface, and use a rolling pin to roll each piece into a rectangle approximately 20cm long and 5cm wide.
Pinch the bottom edge of the dough to help seal the roll naturally.
Roll the dough from top to bottom and seal the edge.
Cut the rolled dough in half horizontally.
Press the cut surface into the sesame-sugar mixture.
Repeat for all portions and arrange them evenly in the mold.
Place the mold in the lower-middle layer of the oven, turning on fermentation mode at 35℃ for about 1 hour.
When the dough has doubled in volume, fermentation is complete.
Adjust the oven to baking mode, setting the top temperature to 150℃ and the bottom to 200℃, and bake for 20 minutes.
While baking for approximately 12 minutes, prepare honey water by mixing 10g of honey with 10g of water.
After about 12 minutes of baking, take out the bread and quickly brush the surface with the honey water.
Sprinkle sesame seeds evenly over the top.
Return the bread to the oven and bake for the remaining 8 minutes.
Your fragrant crispy honey bread rolls are ready to enjoy!