Ingredients
REFINED WHEAT FLOUR — 800g
SUGAR — 120g
UNSALTED BUTTER (HIGH FAT) — 150g
WATER — 450g to 500 g
FRESH YEAST/DRY YEAST — 50g / 15g
FOR FILLING:
Cream Cheese — 250g
Garlic, minced — 4 cloves
Butter, melted — 50g
Parsley — 1 tbsp
FOR GARLIC BUTTER TOPPING:
Butter, melted — 50g
Garlic, minced — 2 cloves
Parsley — 1tbsp
Chilli Flakes — 1tbsp
Parmesan Cheese — as required
Method
Use a spiral mixer for mixing. Place all the ingredients for making the buns in the mixing bowl. Mix on slow speed for 3 mins and on fast speed for 8 mins. Dough temperature should not exceed 25°C. Bulk fermentation for 15 mins. After resting scale the dough into the desired weight. Shape and proof for another 35 to 40 mins at 32°C under 75% relative humidity. Bake at 200°C under falling temperature of 180°C for approximately 25 mins.
Cut each roll 75% down in 4 places (or 2 for 4 sections). Mix cream cheese, condensed milk, and salt; pipe into roll openings. Combine melted butter, milk, garlic, salt, parsley, and paprika. Dip each roll in this mixture, then place on a baking sheet. Sprinkle with parmesan. Bake at 350°F (180°C) for ~15 minutes until golden.
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