Honey buns

Overview

This is today’s breakfast, the first time I’ve used refrigerated sourdough bread and it’s really soft!

Except for the butter, pour all the ingredients into a bowl and mix well with chopsticks
After stirring well, move to the kneading mat and start kneading
It will take about ten minutes for the dough to form a thick film
At this time add butter and continue kneading
Knead the dough until the film can be pulled out
Place in a large bowl, cover with plastic wrap, refrigerate and ferment for 16 hours
Take out the exhaust and divide it into ten equal parts. Cover with plastic wrap and let rest for 20 minutes
Brush the baking sheet with corn oil, you can also use butter to make it more fragrant, sprinkle with white sesame seeds and set aside
Use a rolling pin to roll out the rested dough
After turning it over, fold the left and right sides in half towards the middle
Roll it up from top to bottom and cut it into two with a knife
Place in baking pan for secondary fermentation
Ferment until 1.5 times in size
Brush with egg white
Place in the middle rack of the preheated oven at 180 degrees and bake for 25 minutes
Let cool and serve immediately
Very soft!