Newfoundland Savoury Black Pepper Milk Rolls
I was pressed for time and was tasked with bringing bread to my family’s Thanksgiving dinner yesterday. The previous time I made rolls with Nfld savoury I didn’t use enough to taste them as much as I would have liked. This time the Mt Scio savoury flavour was lovely and the milk rolls were enjoyed by all.
For 13 x 9” pan 24 rolls
egg wash: 1 yolk, 1 tbsp milk and a pinch of salt, beaten…
Cook Tangzhong mixing flour and milk constantly until it becomes a thick roux. Let cool before adding to final dough. Or add to cold milk and egg to cool it down.
Bring butter to room temperature or warmer.
Whisk together dry ingredients flour salt and yeast.
To mix by hand, add the salt and yeast to the wet ingredients (milk, tangzhong and egg) to dissolve. Next add the flour, black pepper and Nfld savoury and mix with a silicone spatula until no dry flour remains. Rest 10-20 mins. Next perform French folds until the dough is well developed. Smear the blended butter/flour onto the dough and then fold to incorporate and then perform further French folds until well developed. Form into a tight ball and place in a bowl covered with plastic or a damp cloth and place in a warm place until doubled (about 1hr 30 mins). You can do a cold retard to bake the next day if you like.
Butter a large baking pan or line with parchment. Punch the dough down and then divide into 12 equal portions. Form each into tight boules. The following is the same as what I do to shape the lobes of dough for my milk bread, except that each gets cut in half. Roll out each boule into a square, then letterfold. Elongate rolling each out into a long rectangle. Do another letter fold, then roll out again much longer. Roll the flattened dough up. Use dental floss to cut each long roll into two small rolls, place each into the prepared pan cut side down. Repeat until you have 24 rolls arranged 4x6 in your pan.
Place in the buttered baking pan seem side down. Cover them and allow them to fully proof about 1 hour to 1 hour and 20-30 mins, they should pass the poke test. If you did a cold proof it may take longer to complete final proof.
After about 30 mins of proofing time, whisk your remaining egg and milk and then brush the small boules.
About 30 mins prior to end of final proof preheat the oven to 350°F.
Immediately prior to baking brush the dough again with the egg and milk mixture.
Bake the rolls uncovered for 30-35 minutes or until the internal temperature is at least 190F. Cover if your rolls get brown early in the baking process.
Remove the bread from the oven but not the pans, brush the tops with butter while hot, and then let cool for 10 minutes before pulling the bread from the pans. You may need to slide a butter knife down the sides of the pan to loosen the bread, but I have found parchment paper to be unnecessary, although it might make removing all the rolls from the pan without having to flip them twice easier. Sprinkle with fleur de sel if you wish after brushing with butter.