Bread rolls for breakfast

Makes 4 rolls.

• 250g bread flour (the red Caputo)
• 130g water + 35g milk (= 66% hydration)
• 2g instant yeast (Saf red)
• 8g sugar (white, granulated)
• 15g butter (soft)
• 5g salt (if butter is unsalted)

The day before

1. Tangzhong: In a saucepan, mix 20g flour and 100g water. Heat until it turns into wallpaper paste. Into a bowl and into the freezer for 10 mins to cool. (I put cling film over the top, pressed to the surface. Unnecessary?)
2. Mix: In a mixing bowl, 35g milk and 30g boiling water (we’re aiming for lukewarm). Stir in yeast and sugar. Sift over remaining 230g flour and mix. (It’s like fine gravel at this point.) Add the butter and the tangzhong and mix.
3. Autolyse: Let it rest for 15 mins. I didn’t bother covering
4. Knead
5. Bulk fermentation: 1.5 hours, in the mixing bowl, sealed with cling film.
6. Divide: into 4 equal pieces (weight them). Put baking parchment on an oven tray. Roll the dough into balls and place on the tray.
7. Rest: 10 mins. (Why?)
8. Shape: flatten each ball into a pancake, trifold, roll into a sausage, fold up the ends, pinch all along the length to seal, and replace on the tray with the seam underneath.
9. Proof: Overnight in the fridge. Put the whole tray into a carrier bag. I put a ramikin in the center of the tray to hold the bag away from the dough. Tie the bag shut.

The next morning

1. Preheat oven: to 200C (fan).
2. Score: Take the tray out of the fridge. Score the tops. (Dust tops with flour? Unecessary?) Leave on the counter to warm up.
3. Bake: When oven is up to temp, pour boiling water into ramikin and bottom tray, put the loaves on the top tray. Bake for 8 mins then turn down to 180C for enother 10 mins. Check internal temp is 95C.
4. Cool: 15 mins on wire rack. Important.