Adding buttery flavor to sweet enriched brown butter dough
this is my master sweet dough I use for my cinnamon rolls.
2 tbs malted milk powder
1/2 tsp table salt
7g instant yeast
50g melted browned butter
1/2 tsp vanilla
mix dry than mix with wet and knead until smooth. I add the butter right away to limit gluten development and keep them more cakey.
now I’ve recently started using high butter fat butter in my dinner rolls. I beat the butter in in the end like brioche. It gives a wonderful butter flavor. I want that in my rolls, but I don’t wanna give up the brown butter flavor.
could I just take the cinnamon roll dough and beat in maybe 50g more butter? Let’s say it makes the dough dryer. I could add milk to match the dough before. Any way to do this in a more organized way?