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