House-made Cuban Rolls
Ingredients
240g warm water
10g instant yeast
15g sugar
350g bread flour - we use King Arthur
10g Salt - we use True Salt Co Fine Grain Sea or Soul to Belly Garlic Salt
25g or lard or unsalted Banner Butter, softened - we’ve also used Honey Banner Butter as well
This recipe was adapted from Chudd’s BBQ
Cook
In the bowl of a stand mixer, combine the warm water and yeast. Allow it to bloom for 10 minutes.
Next add the sugar. flour, and salt, mixing until it starts to come together and you get a shaggy dough.
Next add the lard/softened butter and allow the dough to kneed in the stand mixer for ~10 minutes, until a nice, smooth dough has formed.
Place the dough ball in a greased, covered bowl and allow to rise in a warm place for 1 to 1.5 hours.
Next, remove the dough, de-gas it, and portion it into ~85g - 100g balls, ensuring they are tight and smooth.
Place the dough balls on lined baking sheet and allow them to proof for an additional 30 - 45 minutes.
Brush them with an egg wash (one egg beaten with a splash of water) and place them in a 350 degree over for 15-20 minutes.
When the buns come out of the over, brush them with some melted butter and allow them to cool on a wire rack.
