INGREDIENTS:

BEFORE STARTING THIS RECIPE YOU WILL NEED A KITCHEN AID WITH DOUGH HOOK ATTACHMENTS FOR THIS RECIPE.

MAKES 13-15 BUNS

• 14G INSTANT DRY YEAST
• 400ML WARM MILK
• 110ML WATER 
• 13G PSYLLIUM
• 200G SOFT BUTTER
• 500G NODO PLAIN FLOUR
• 11G XANTHAM GUM
• 60G RAW SUGAR
• 5G SALT
• 5G FURIKAKE RICE SEASONING - PLUS EXTRA FOR TOPPING (OPTIONAL)

METHOD

1. IN A MIXING BOWL, ACTIVATE THE YEAST WITH THE WARM MILK.
2. IN A SPERATE BOWL SOAK THE PSYLLIUM WITH WATER.
3. WHEN THE YEAST IS READY ADD THE SOAKED PSYLLIUM AND BUTTER - MIX TO COMBINE
4. ADD THE REMAINING INGREDIENTS
5. USING A DOUGH HOOK MIX THE DOUGH ON SLOW SPEED FOR 2 MINUTES
6. SCRAPE DOWN
7. FURTHER MIX ON MEDIUM SPEED FOR 3 MINUTES
8. THE DOUGH WILL BE STICKY, COVER WITH CLING WRAP AND LET IT REST IN THE FRIDGE FOR ATLEAST AN HOUR.
9. PRE HEAT THE OVEN TO 180 DEGREES
10. OIL SPRAY A BAKING TIN AND LINE THE OVEN TRAYS WITH BAKING PAPER
11. THE LONGER YOU REST THE DOUGH THE FIRMER IT GETS, THE EASIER IT IS TO SHAPE.
12. AFTER THE RESTING PERIOD OF APPROX 1 HOUR, TRANSFER THE DOUGH TO A LIGHTLY FLOURED BENCH.
13. USING A SCALE, PORTION THE DOUGH TO 125-130 GRAMS FOR DINNER SIZE ROLLS
14. SHAPE THE DOUGH TO FORM A LITTLE BUN
15. TRANSFER THE BUNS TO THE PREPARED TRAYS. MAKE SURE TO LEAVE ½ INCH GAP BETWEEN THE BUNS.
16. OIL SPRAY THE TOP OF THE BUNS AND THEN COVER WITH CLING WRAP. PUT IT IN A WARM PLACE OF THE KITCHEN TO PROOF.
17. PROOF FOR AROUND 30-45 MINUTES.
18. EGG GLAZE THE TOP OF THE BUNS AND SPRINKLE MORE FURIKAKE
19. FAN BAKE FOR 22-25 MINUTES.