Seaweed Parker Roll

Equipment: stand mixer, brush, scale, spatula, kitchen towel.

Attach the dough hook to your kitchen aid and add flour, salt, sugar in the bowl.

In another bowl, dissolve yeast in warm milk for 5 min, then add the seaweed powder (or your substitute). Please note that boiling milk will kill your yeast, you will need warm milk. Add this mix to the mixing bowl, plus the egg. (All ingredient except butter).

Start the mixer on low speed until the dough begins to come together, about 2 minutes.

Increase speed to medium and add

softened butter. This mixture will be very sticky... Continue to mix for another 3 minutes until the dough is shiny, smooth and doesn’t adhere to the wall.

Stop the mixer and cover bowl with a kitchen towel. Rest at room temperature for one hour.

Punch down the dough. Fold it in three. Place back in a greased bowl. Cover with plastic wrap and allow to chill in the fridge overnight for at least 6 hours, up to 12 hours.

Punch dough using the heels of your palms, gently flatten and stretch the dough to 40g balls.

Roll the dough into 12 balls and place into a round cake mold pre-greased.

Repeat with remaining portions of dough.

Loosely cover the dough with a kitchen towel and rest at room temperature. Leave dough undisturbed until dough reaches the top of the mold.

This will take anywhere from 90 minutes to 2 hours depending on room

temperature and humidity.

Preheat oven to 175’C. Brush the buns with egg wash, sprinkle with maldon salt or fleur de sel, and black sesame seeds.

Bake for 12 to 15 min. Once the time is over leave the bread to cool down and enjoy it!

To receive the full recipes in a PDF, or if you have any questions please contact us using the form below.