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20% Whole Wheat French Soft Rolls with Garlic Butter, Cheese & Pork Jerky

20% Whole Wheat French Soft Rolls with Garlic Butter, Cheese & Pork Jerky

Name: 20% Whole Wheat French Soft Rolls with Garlic Butter, Cheese & Pork Jerky
Prep time: 36 min
Cook time: 60 min
Total time: 96 min
Yield: 12 servings
Cuisine: Chinese
Ingredients: Tangzhong (Water Roux); 90 Whole wheat bread flour; 120 Boiling water; Main Dough; 30 Whole wheat bread flour; 240 Bread flour; 240 Japanese-style bread flour; 38 Sugar; 3.2 Arabinose; 5 Salt; 6 Dry yeast; 260 Water; 50 Pasteurized egg; 25 Extra virgin olive oil; Filling; 80 Homemade black pork jerky; 100 Mozzarella cheese; to taste Garlic powder; Garlic Butter Spread; 2.5 Large solo garlic cloves; 6 Scallion greens; 1.2–1.5 Salt; 30 Unsalted butter

Other★ Easy96min

Prep 36m ·
Cook 60m ·
12 Servings

IngredientsWhat you'll need for 20% Whole Wheat French Soft Rolls with Garlic Butter, Cheese & Pork Jerky

	Ingredient	Amount	Notes
	Tangzhong (Water Roux)
	Whole wheat bread flour	90
	Boiling water	120
	Main Dough
	Whole wheat bread flour	30
	Bread flour	240
	Japanese-style bread flour	240
	Sugar	38
	Arabinose	3.2
	Salt	5
	Dry yeast	6
	Water	260
	Pasteurized egg	50
	Extra virgin olive oil	25
	Filling
	Homemade black pork jerky	80
	Mozzarella cheese	100
	Garlic powder	to taste
	Garlic Butter Spread
	Large solo garlic cloves	2.5
	Scallion greens	6
	Salt	1.2–1.5
	Unsalted butter	30

A delicious 20% Whole Wheat French Soft Rolls with Garlic Butter, Cheese & Pork Jerky recipe.

Cooking StepsHow to cook 20% Whole Wheat French Soft Rolls with Garlic Butter, Cheese & Pork Jerky step by step

Step 1 Detail

Make the tangzhong: Pour boiling water into the flour while stirring constantly, then quickly knead into a ball. Adding a bit more water makes it easier to tear and incorporate into the main dough later, resulting in faster and more even mixing.
Step 2 Detail

If room temperature is above 18°C, separate the dry and wet ingredients of the main dough and freeze for 30 minutes. Tear the tangzhong into pieces and mix it in, then knead until a rough film forms.
Step 3 Detail

Add olive oil in two portions and knead until evenly incorporated. Continue kneading until the dough stretches into a thin film with slightly jagged edges when torn — this gives better structure.
Step 4 Detail

First rise: 75% humidity, 28°C, about 60 minutes. Poke a hole in the center — in winter it should not spring back or collapse; in summer it may spring back slightly (it will continue fermenting after removal).
Step 5 Detail

Divide the dough into 12 equal portions, round each and let rest. Roll out each piece, sprinkle garlic powder evenly, add about 8–9g cheese and 6g+ pork jerky per piece. Distribute filling evenly and shape into ovals.
Step 6 Detail

Spray the dough surface lightly with water and coat with cheese powder. (I didn’t have cheese powder, so I used streusel topping instead.)
Step 7 Detail

Second rise: 34°C for 30 minutes.
Step 8 Detail

Score a deep cut down the center — it needs to be deep enough to look good after expansion, but don’t expose the filling. Place a thin strip of butter in the cut.
Step 9 Detail

Preheat convection oven to 200°C, bake for 18 minutes.
Step 10 Detail

Mist the dough with water before putting it in the oven. Use the steam function after loading, spraying water mist twice for about 3–5 seconds each, 1 minute apart. Since spraying water quickly lowers the oven temperature, preheat at a slightly higher temperature to maintain the baking temperature. If the color is still too light in the last 2 minutes, reduce to 180°C.
Step 11 Detail

After baking, spread garlic butter evenly on the surface and return to the oven for another 2 minutes.