My personal battle with raising dough goes on.
I’m never fully pleased about how they turn out, no matter if I use sourdough or yeast; maybe I’m too strict with myself, maybe I just have to keep on trying to have better results.
The mini buns you see here are undoubtedly great, they are a recipe from Gino Fabbri, pastry master and president of the Club de la Coupe du Monde de la Patisserie; I’ve just changed size and the shaping method.
This recipe claims for powder milk, here it’s something not easy to find, the only one I’ve found isn’t exactly powder, more flakes-like: I don’t know if it’s normal but I suggest, in this case, to dissolve it into milk.
Melt yeast into part of the milk ( I use a blender) let it rest for a couple of minutes.
I suggest to melt also the powdered milk as mine was more in flakes than in powder and they wouldn not melt easily into the dough.
Add to this liquid all the other ingredients and knead untill you have an elastic dough.
Put it in a bowl covered with cling film and store for 12 hours in fridge.
Take the dough, make a rectangle with a rollpin tall about 0.15 inch and cut circles of about 2 inches diameter.
Let them rest untill double then brush with some egg, beated.
Bake at 390°F for 5-6 minutes.
For my convenience I don't spread dough with a rollpin but roll small loaves of about 0.4 oz.