Recipes, re-invented from cooking shows
Gochujang & Garlic Bread Machine Rolls
Prep. Time:
Baking Time:
Total Time:
20 minutes
30 minutes
3 hours 20 minutes
Serves:
8 rolls
Dylan created this dish for Great British Bake Off ™ Season 15. This bread machine version simplifies his award-winning savoury buns — the machine handles the kneading and first prove, leaving just the shaping and baking to the cook. The result is a soft, chewy roll with bold gochujang heat and mell...
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Ingredients
200ml Warm milk 1 Egg 2 tbsp Gochujang 1 tspn Garlic paste (from a jar) 28 g Unsalted butter, softened 400g Bread flour 40g Caster sugar 1 tspn Salt 2.5 tspn SAF Instant yeast 1 Egg, for glaze
Method
LOAD THE MACHINE Add ingredients in the order your manufacturer recommends — usually liquids first. Pour in the warm milk, then add the egg, gochujang, garlic paste and softened butter. Add the flour, sugar and salt on top. Make a small well in the flour and add the yeast — keep it away from the salt.
RUN THE DOUGH CYCLE Set the machine to the Dough cycle and start. It will knead and prove the dough for you — usually around 90 minutes. Go and do something else entirely.
SHAPE THE ROLLS Once the cycle is done, turn the dough out onto a lightly floured surface. Divide into 8 equal pieces (roughly 85g each). Roll each into a smooth ball by cupping your hand and moving it in a circular motion against the surface.
SECOND RISE Place the rolls in a lightly greased baking tin, close together so they'll rise into each other. Cover loosely and leave in a warm place until puffed up and just touching — about 45–60 minutes.
GLAZE AND BAKE Preheat your oven to 175°C / 350°F. Lightly beat the egg for glaze and gently brush over the tops of the rolls. Bake for 28–32 minutes until deep golden brown.
Instructions
LOAD THE MACHINE
Add ingredients in the order your manufacturer recommends — usually liquids first. Pour in the warm milk, then add the egg, gochujang, garlic paste and softened butter. Add the flour, sugar and salt on top. Make a small well in the flour and add the yeast — keep it away from the salt.
RUN THE DOUGH CYCLE
Set the machine to the Dough cycle and start. It will knead and prove the dough for you — usually around 90 minutes. Go and do something else entirely.
SHAPE THE ROLLS
Once the cycle is done, turn the dough out onto a lightly floured surface. Divide into 8 equal pieces (roughly 85g each). Roll each into a smooth ball by cupping your hand and moving it in a circular motion against the surface.
SECOND RISE
Place the rolls in a lightly greased baking tin, close together so they'll rise into each other. Cover loosely and leave in a warm place until puffed up and just touching — about 45–60 minutes.
GLAZE AND BAKE
Preheat your oven to 175°C / 350°F. Lightly beat the egg for glaze and gently brush over the tops of the rolls. Bake for 28–32 minutes until deep golden brown.
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Ingredients
200ml Warm milk
1 Egg
2 tbsp Gochujang
1 tspn Garlic paste (from a jar)
28 g Unsalted butter, softened
400g Bread flour
40g Caster sugar
1 tspn Salt
2.5 tspn SAF Instant yeast
1 Egg, for glaze
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