spicy rolls

Cleambread

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.