Ingredients
24 ounces bread flour (1½ pounds)
10 ounces sesame flour
¾ ounce yeast
¾ ounce salt
13½ ounces water
4 ounces buttermilk
1½ ounces shortening
4 ounces butter
4 ounces sugar
4 ounces sourdough starter
Directions
- Pick-up stage / speed 1 / Mix both flours, yeast, salt, sugar on speed 1 add ½ the water, buttermilk, and starter for approximately 30 seconds. Add all but 1 cup of the remaining water. Mix another 30 seconds. Add butter and shortening. Mix in. Check moisture of dough and add the remaining water if necessary.
- Clean up stage / speed 2 / Mix dough on speed 2 for approximately 1 minute or until the bowl is cleaned of the dough.
- Development stage / speed 3 and speed 2 / Mix dough on speed 3 for approximately 3 minutes. Then for approximately 3 minutes more on speed 2. At this point do a window stretch test to ensure gluten is fully developed. Mix longer if necessary.
- Round off dough. Mist with waterand cover with oil sprayed plastic wrap and allow to proof on the table to 2x its original size.
- Fold dough over itself while pushing down until all air has been expelled from the dough.
- While keeping extra dough misted and covered to prevent a skin from forming portion the dough into 1.5-1.75 oz rolls by rolling it into balls.
- On oil sprayed & parchmentlined pans, place rolls far enough apart that they will not touch when doubled. Mist the rolls. Place plastic wrap over top to ensure a skin will not form.
- Finished pans of rolls should be placed immediately in fridgefor 24 hour slow proofing.
- Proofing / Part 1 / 24 hours later remove rolls from fridge, leave covered and allow to come to room temperature for 45 minutes-1 hour. Then place in a warm spot until rolls are 2/3 of the way proofed in size.
- Put some benne flour in small sifter. Mist rolls with water to make them sticky. Dust rolls evenly with a noticeable amount of the Benne flour. Score each roll once down the middle about ¼ inch deep, no more.
- Proofing / Part 2 / Place in a warm area and allow to proof until doubled in size. This also allows the score to open up fully.
- Once fully proofed place rolls in a 375F oven. Bake approximately 6 minutes until front sides brown. Spin the pans and bake an additional 4-6 minutes until evenly browned, but not burnt. Serve with honey butter.
