-
Weigh 875g of flour; set aside
-
Place egg whites into TM bowl, insert butterfly; whip until stiff for 3 minutes at 37C, speed 3.5
-
Remove from TM bowl
-
Scale water, milk, sugar and yeast into TM bowl; heat for 5 minutes at 37C, speed 3 - OR if milk is cold, place all ingredients, but yeast into TM bowl for 5 minutes at 37C, speed 3, then add yeast and go for 5 minutes again at 37C, speed 3
-
Scale butter, salt and 375g of flour into TM bowl; mix to combine for 15 seconds, speed 4
-
Place egg whites into TM bowl; gently fold into yeast mixture with spatula, then for 10 seconds from speed Soft Stir to speed 3.5 (speed soft for 1 second; speed 0.5 for 1 second; speed 1 for 1 second; speed 1.5 for 1 second; speed 2 for 1 second; speed 2.5 for one second; speed 3 for 1 second; speed 3.5 for 3 seconds)
-
Scale remaining flour into TM bowl; mix for 10 seconds speed 3.5 to speed 6, watching through hole in lid, until dough comes together
-
Set time to 3 minutes and speed on knead; prepare proofing bowl with a light coating of oil
-
Remove dough from TM bowl and place in proofing bowl; cover with damp towel and proof for one hour or until double in size
-
Divide dough into 18 equal pieces; 100 grams each
-
Use rope instructions
-
Preheat oven to 425F
-
Let rise 20 minutes; lightly brush the rolls with egg wash; sprinkle with sesame seeds
-
Put a tray of ice cubes quickly in a shallow pan on the bottom shelf of oven; immediately put the rolls in
-
Bake 15 to 20 minutes until golden brown; remove and cool on racks