These rolls taste very good probably because of the onion. A boy couldn't resists to have one when it's freshly bake from the oven (but he was only allowed to eat after an hour when the rolls cool down). I reheat a leftover roll in the 2nd day at 100'C for eight minutes, it's still very soft and yummy :) Probably is chemistry from the potato mashed Recipe:
(A) 200g bread flour
20g plain flour
15g caster sugar
1/2 tsp salt
1/2 tsp yeast
20g egg whites
(A) 200g bread flour
20g plain flour
15g caster sugar
1/2 tsp salt
1/2 tsp yeast
20g egg whites
100g water
20g potato mashed
(B) 15g unsalted butter
(C) 5g butter
20g finely chopped onion
100g sweet corn
1/8 tsp freshly ground black pepper
(D) Mayonnaise
1 teaspoon dried parsley
How I made it:
- For the fillings, finely chopped the onion and fry it in a pan at low heat until soft but not caramelize. Drain the sweet corn and add to the onion fry for another minutes. Add pepper to season. Set aside to cool and ready to use.
- Mix ingredients (A) at low speed using a dough hook mixer, then turn to medium speed until it become a smooth dough.
- Add in the unsalted butter and knead with low speed until the butter combine with the dough. Turn to medium speed continue the kneading process until it become a smooth and elastic dough.
- Place the dough into a lightly grease bowl and cover with cling wrap to proof for 80 minutes.
- Divide the dough into 5 portions and round them into small balls. Let it rest for about 10 minutes.
- Roll out each doughs into a longish shape and fill with the onion and sweet corn. Roll in into a sausage shape and proof for 25 minutes.
- Egg wash the doughs and mark few oblique line at the surface with a sharp knife at each doughs then squeeze some mayonnaise at the oblique line and sprinkle with some dried parsley. Let it continue for another 5 minutes.
- Bake at 180'C preheated oven for 18 minutes until golden brown.
