Recipes, re-invented from cooking shows

Gochujang & Garlic Bread Machine Rolls

Name: Gochujang & Garlic Bread Machine Rolls
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 3 hours 20 minutes

Prep. Time:

20 minutes

Baking Time:

30 minutes

Total Time:

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...

Often, our recipes are complicated, to achieve "television ready" dishes. If you would like a version you can easily make at home, please just ask. Leave your email and we'll notify you when it's ready!

Email

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

Why buy a pot when you only need a pinch? Some ingredients can be bought from us in small quantities

SAF Red Instant Yeast

For this recipe, you need:

2.5 tspn

$1.50

Buy Full Size

Gochujang

For this recipe, you need:

6 tspn

$10.92

Buy Full Size

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.