Filled Buns

Appears in

Published 2008

Scale the sweet dough into presses of the desired size. Suggested size: 3 pounds (1400 g) for 36 rolls. Round the presses, relax, and divide.
Round the units and place them on paper-lined sheet pans in one of two ways:
- Place them 2 inches (5 cm) apart so they bake without touching.
- Place them in rows so they are just touching each other. Rolls baked in this way will rise higher and must be broken apart before being served.
Give the rolls a half-proof.
Using either the fingers or a small, round object, press a round 1-inch (2.5 cm) indentation in the center of each roll.
Egg wash the tops of the rolls.
Fill the centers with desired filling, using about ½ ounce (15 g) per roll.
Continue proofing to about three-quarters proof. Bake at 400°F(200°C).
When cool, drizzle flat icing over the rolls.

Become a Premium Member to access this page

Already a member?

Monthly plan

Annual plan

The licensor does not allow printing of this title