Ingredients
For the bread:
1½ cups whole milk
1 packet (2¼ teaspoons) instant dry yeast
1 tablespoon granulated sugar
1 tablespoon unsalted butter, melted
1 teaspoon salt
3 cups bread flour + more for dusting
1 large egg
1 teaspoon water
Sesame seeds, for sprinkling
For the filling:
8 ounces cream cheese, softened
2 tablespoons fresh chives, chopped
¼ teaspoon ground black pepper
½ teaspoon garlic powder
4 ounces Ducktrap Spruce Point Gravlax-Style Cold Smoked Salmon
Tools Needed
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Preparation
Make the buns:Â Warm the milk over the stove or in the microwave. Double check the ideal temperature for the yeast, then sprinkle the yeast and sugar over the warm milk. Gently mix then allow the mixture to sit for 5-7 minutes, or until the yeast is activated and bubbly.Â
Pour the bubbly yeast mixture to the bowl of a stand mixer, fitted with the dough-hook attachment. Add butter, salt, and â…“ of the flour and mix on low speed. Slowly add remaining flour until well-combined. Increase the speed of the stand mixer to medium and mix for 3-5 minutes, or until the dough begins to pull away from the sides of the bowl. If the dough is too sticky, add additional flour 1 tablespoon at a time.
Turn the dough out onto a lightly floured surface and knead for a few minutes until the dough is smooth, slightly tacky, and bounces back to the touch. Form the dough into a ball and place into a large, lightly greased bowl. Turn the dough over in the bowl then cover with a clean towel and let rise for 1 hour in a warm place, or until the dough is doubled in size.
Make the filling:Â While the dough is rising, combine cream cheese, chives, pepper, and garlic in a medium bowl. Mix well. Roughly chop salmon and add to the cream cheese, then mix again.
Separate the cream cheese mixture into 12 equal portions then chill for at least 30 minutes.
Line a baking tray with parchment paper. Divide the dough into 12 equal portions and loosely shape each portion into a smooth ball. Create an indent in the center of the dough and add one portion of the cream cheese to the center. Seal the cream cheese in the dough and reshape into a ball. Place onto the lined baking tray. Cover again with the towel and allow dough to rise for another 30 minutes, or until the dough is slightly puffed.Â
Meanwhile, preheat oven to 400℉.Â
In a small bowl, combine the egg and water. Whisk well. Use a basting brush to brush the egg wash over each roll. Sprinkle with sesame seeds.
Bake the rolls for 15-20 minutes, until puffed and golden brown. Remove from oven and cool on a wire rack for 10 minutes. Enjoy!
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