Amount (12 buns) :
For the bread dough
500 grams wheat flour
25g fresh yeast
2.5 dl milk
1 tsp sugar
1 egg
80g butter melted + extra butter for brushing the dough
0.5 teaspoon salt
For the filling:
100g butter
2 tbsp gochujang
2 tbsp sesame seeds
2 cloves of garlic
How to:
For the bread dough:
Warm the milk until it is 37 celsius degrees. Mix in the sugar and the yeast.
Stir until the yeast has dissolved into the mixture. In a mixing bowl, add the flour, the yeast + milk mixture, the egg, salt and butter. Using a stand mixer or your hands, mix well until the mixture forms a dough. Knead the dough for a few minutes on the countertop.
Place the dough back into a lightly greased mixing bowl and cover it with a clean towel. Let it double in size (around 90 mins). Use this time to make the filling for the bread rolls.
Take out the dough, and on a lightly floured surface, knock out the air, and roll out the dough with a rolling pin until it is around 1cm thick and roughly shaped like a rectangle.
Spread out the filling over the rolled out dough.
Roll up the dough and using a knife or pizza cutter cut the dough into 3 cm wide strips. Stack them in a baking pan or cake tin.
Do not stack them too tight, give the rolls a little space to rise.
Keep the cake tins in a warm place, covered with a clean tea towel to rise for the second time for 1 hour. During this time, preheat the oven at 180C.
Once proofed, brush the tops of the dough with melted butter and transfer to the preheated oven. Bake for 20-30 minutes until golden brown. Once baked, brush with more melted butter right after you take the rolls out of the oven.
For the filling:
Combine all the ingredients listed and keep aside to use while shaping the dough. Proceed with the steps as explained above.