After my masterpiece of my bread, I'm continue my bread journey. With knowing the basic knowledge of the soft bread dough, I've improvised it with different filling variety - self cooked yam paste.
1 cup warm water
1 Tbsp sugar
1 tsp salt
2 medium eggs, divided
3-1/2 cups bread flour
Self cooked yam paste (for filling)
- In large bowl, add yeast, warm water, sugar, and salt. Stir until dissolved. Add the egg white from 2 eggs (save some yolk part for brushing onto the rolls), and 2 cups of flour. Mix well. Slowly add the remaining amount of flour until dough is formed. You may or may not use the full amount of flour.
- Turn dough out onto floured board. Knead dough for about 6 minutes, adding more flour by the tablespoon, if necessary. Grease a medium bowl. Put dough into the bowl and then turn dough over so that the top of the dough is also lightly greased. Cover the bowl with a clean kitchen towel and let the dough rise in warm, draft-free place until double in size or about 1 hour.
- Punch down dough. Turn it out onto a floured table and knead out all the bubbles for about 5 minutes. Roll dough out and shape it round. Wrap it with the yam paste, roll it and cut into pieces.
- Preheat oven to 375 degrees F. Grease baking sheets. Set swirl bun on each baking sheets, cover with clean kitchen towel, and allow to rise in warm, draft-free place until double in size or for about an hour. Lightly beat the egg yolks. Brush egg yolk on top of rolls after they have risen.
- Bake rolls for about 20 minutes or until golden brown. Remove rolls from oven and turn out onto rack.