Ingredients
For the buns:
1½ cups whole milk
1 tablespoon unsalted butter, melted
1 tablespoon granulated sugar
1 teaspoon salt
1 package (2¼ teaspoons) instant dry yeast
Red gel food coloring, as needed
3 cups bread flour + more for dusting
For the topping:
1 cup rice flour
1 teaspoon instant dry yeast
1 tablespoon granulated sugar
1 tablespoon vegetable oil
¾ cup water
Black gel food coloring, as needed
½ teaspoon salt
Tools Needed
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Bake with Me
Preparation
Directly from the Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook by Chelsea Monroe-Cassel & Marc Sumerak
Make the buns: In a medium saucepan over medium-low heat, warm the milk to 100-110℉. Once warmed, add the milk to the bowl of a stand mixer (fitted with the dough hook attachment) and sprinkle yeast and sugar over top. Allow to sit for 5-7 minutes or until the yeast is bubbly.Â
Add the butter, salt, food coloring, 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. Cover with a clean towel and let rise for 1 hour, or until the dough is doubled in size.
Line a baking tray with a silicone mat or parchment paper. Turn the dough out of the bowl (do not knead again) and divide into 12 equal portions. Loosely roll each portion into a smooth ball and place onto the lined baking tray. Cover again with the towel and allow dough to rise again while the topping is prepared.Â
Make the topping: Warm the water in the microwave or over a stove to 100-110℉. Add the water to a medium mixing bowl, as well as the remaining ingredients. Whisk everything together until well-combined and smooth. Set aside and let rise for 20 minutes. Then, using a basting brush, brush a thick layer of the topping onto each roll, covering as much as possible.
Preheat oven to 400℉ and let rolls rise, uncovered, for another 20 minutes. When ready, bake the rolls for 15-20 minutes, until puffed and firm to the touch. Remove from oven and cool on a wire rack for 10 minutes. Enjoy!
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