Daonuts Divine Bread & Rolls
Recipe adapted from melskitchencafe.com Hawaiian Rolls
Honestly, there are no words to describe how good this bread is, but
I’ll try. Slightly sweet with a very tender crumb similar to holiday
dinner rolls. I stored this bread in the frig for over a week and it
never became crumbly. Oh, did I say dinner rolls, even sandwich
buns, read on . . .
IMPORTANT: Read through entire recipe before starting.
If making bread loaf, you will not need any of this.
You will need tapioca starch, pastry board and a pastry scraper
Make roux first, see below.
2 cups Daonuts Bread, Biscuit, Pie blend, minus 2 ½ Tb for roux
1 cup tapioca starch
2 tsp xanthan gum, this is in addition to what’s already in BBP blend
3 Tbs organic sugar
1 tsp Real salt, (yes, this is a brand Redmond Real Salt)
½ cup roux, see below
4 Tbs unsalted butter, at room temperature
1 large egg, at room temperature, beaten
1 tsp vanilla extract
¾ cup minus 1 Tb warmed (105°-110°) organic apple juice, I prefer Knudsen's for the ascorbic acid
2 tsp organic yeast or active dry yeast
1 Tb organic sugar
Egg wash (1 large egg yolk, beaten with 1 Tb water)
Preheat oven to 375°. Spray oil pan of choice: hamburger bun pan, or 8x4” loaf pan
Place the Daonuts BBP flour, tapioca starch, Real salt, xanthan gum and 3 Tbs sugar in the bowl of stand mixer and whisk to combine well.
In small pan, warm apple juice to 105°-110° then add 1 tsp vanilla extract. In glass bowl or measuring cup gently whisk 1 Tb sugar, 2 tsp yeast into apple juice. Sit on warm stove to proof for 5-6 minutes.
To the flour mixture add the softened butter, roux, egg, proofed yeast mixture and mix on low speed until combined. With a rubber spatula, scrape down the sides of the bowl as needed.
Raise the mixer speed to medium and continue mixing for about 5 minutes (do not skip this). The ‘dough’ will be quite sticky, but smooth and stretchy.
Bread: Dipping rubber spatula into warm water, scoop dough into prepared loaf pan. Smooth top with spatula. Continue dipping spatula in warm water as needed. Cover loosely with spray oiled plastic wrap. Allow to rise for about 60 minutes in warm spot (stove top is good). Remove plastic wrap. Brush with egg wash. Continue rise for another 20 minutes. If desired, brush risen dough with egg wash again.
If your kitchen is very warm (think summertime no air conditioning), these rise times could be cut in half (30 min then 10 min).
Bake in 375° oven for 30 minutes. Cover bread loosely with foil to prevent over-browning. Continue baking for 30 minutes more. Check for doneness with toothpick (very little crumbs) or thermometer (205°). If sticky crumbs cling to toothpick, bake for another 5-10 minutes.
Cool bread in pan on cooling rack for 10 minutes. Often bread will just slide right out of pan, this is ok. Do not allow bread to sweat in pan. Cool completely before slicing.
Sandwich Buns or Rolls
If you want to use a ‘flour’ for your pastry board, combine equal amounts of cassava flour with arrowroot or tapioca starch. Or just use tapioca starch.
Dust board generously. Spray oil a scoop or 1/3-1/2 measuring cup (depends on what size rolls desired. Scoop dough onto well-floured board. Flour hands. Dough is sticky, so sprinkle more flour onto dough ball. Gently roll dough around in flour until smooth ball forms. This should only take a few turns. Slightly press dough ball into a disc. Lift dough ball with scraper and place in hamburger bun pan. If dough sticks, use pastry scraper to scoot over, add more pastry flour to board. Continue until you've formed all the rolls.
Cover rolls with spray oiled plastic wrap and let rise for 30 minutes. Remove plastic wrap. Brush with egg wash. Continue rise for another 20 minutes. If desired, brush risen dough with egg wash again.
If your kitchen is very warm (think summertime no air conditioning), these rise times could be cut in half (15-20 min then 10 min).
Bake buns in 375° for 25-35 minutes, depending on size used.
Cool buns on cooling rack. If using immediately, still allow to cool almost completely.
Tangzhong Roux (½ cup)
Whisk 1/6 cup BBP flour (2 ½ Tb) with 1/2 cup water in a small saucepan. Whisk to combine.
Cook, whisking constantly, over medium-high heat for about 2-3 minutes, or until the mixture has thickened to where the whisk leaves a trail visible behind it.
Cool quickly by spreading in a shallow dish, while preparing the rest of the recipe.