Kimchi Bread Rolls Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">400g bread flour</li><li class="ingredients-single-item">7g instant dry yeast</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">6g salt</li><li class="ingredients-single-item">200ml warm milk (around 38°C)</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">200g kimchi, drained and finely chopped</li><li class="ingredients-single-item">50g kimchi juice (reserved from draining)</li><li class="ingredients-single-item">2 green onions, finely sliced</li><li class="ingredients-single-item">1 tbsp sesame oil</li><li class="ingredients-single-item">1 tbsp sesame seeds</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">25cm (10-inch) cast iron skillet or baking pan</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by draining your kimchi in a colander over a bowl, pressing gently to extract the juice. Reserve 50g of the juice for the dough. Finely chop the drained kimchi and set aside. This preparation ensures the kimchi doesn't release too much moisture into your dough, which would affect its texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer, combine the bread flour, instant yeast, sugar, and salt. Make a well in the center. The flour's protein content is crucial here - bread flour with its higher protein percentage will give your rolls a better structure to support the kimchi inclusions.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the warm milk (it should feel like bath water - too hot will kill the yeast, too cool won't activate it properly), reserved kimchi juice, and add the egg to the well. Using the dough hook, mix on low speed until roughly combined, about 2 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Increase to medium speed and knead for 5 minutes until the dough starts coming together. Add the softened butter in small pieces, allowing each addition to incorporate before adding more. The fat in the butter coats the flour proteins, creating a softer, more tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Continue kneading on medium speed for 8-10 minutes until the dough is smooth, elastic, and passes the window pane test - when a small piece can be stretched thin enough to see light through without tearing. This indicates proper gluten development, essential for a good rise and chewy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the chopped kimchi and green onions to the dough, mixing just until incorporated. Don't overmix - you want visible streaks of kimchi throughout the finished rolls for flavor bursts.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer the dough to a lightly oiled bowl, cover with cling film or a damp kitchen towel, and let rise in a warm place (around 24-27°C) for 1-1.5 hours, or until doubled in size. The fermentation process not only creates carbon dioxide for rise but also develops flavor compounds that complement the kimchi.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once risen, gently punch down the dough to release excess gas bubbles. Turn out onto a lightly floured surface and divide into 12 equal pieces (about 80g each). For perfectly even rolls, use a kitchen scale to measure each portion.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Shape each piece into a tight ball by cupping your hand over the dough and moving in a circular motion, creating tension across the surface. This tension helps the rolls hold their shape during baking and creates a nice rounded top.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Arrange the dough balls in your greased cast iron skillet or baking pan, leaving a little space between each for expansion. Cover again and let rise for another 30-45 minutes until puffy and almost doubled.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Preheat your oven to 180°C (350°F) during the final 20 minutes of proofing. When the rolls are ready, gently brush the tops with sesame oil and sprinkle with sesame seeds.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake in the preheated oven for 22-25 minutes, or until the tops are golden brown and the internal temperature reaches 90°C (195°F). If the tops are browning too quickly, loosely cover with foil for the last 10 minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Remove from the oven and brush again lightly with sesame oil while hot for a glossy finish and enhanced flavor. Allow to cool in the pan for 10 minutes before transferring to a wire rack. These rolls are best enjoyed warm when the contrast between the crisp exterior and soft, kimchi-flecked interior is most pronounced.</li></ol>