Recipe for Polish-style buttery dinner rolls

Prepare the Polish starter the night before and let it rise in a proofing box at 30℃ until it doubles or triples in size. Then refrigerate it overnight. The next day, mix the Polish starter and the main dough (except for the butter and salt) in a stand mixer: mix at speed 1-4 for 1 minute until well combined, then switch to speed 5 for 1 minute and then speed 6 for 1 minute until a rough membrane forms. Add the softened butter and salt.

Mix the dough with a stand mixer: mix at speeds 1-4 for 1 minute until well combined, then switch to speed 5 for 1 minute, and speed 6 for about 2 minutes. Check that the dough can form a uniform gluten window and the dough temperature does not exceed 26 degrees Celsius. Weigh the dough and divide it into 9 equal portions, then roll each portion into a ball and set aside.

Take a dough ball and gently flatten it, then divide it into 4 equal portions, each weighing about 28g. Repeat this process with the remaining dough, starting from the four corners of the 28-inch gold plate, placing the dough along the edges first and then the center.

After preparing the dough, place it in a proofing box at 35℃ and 80% humidity for about 50 minutes. Preheat the oven to 180℃ (top and bottom heat). Once proofed, brush with milk, sprinkle with white sesame seeds, and bake on the lower rack of the oven at 180℃ (top and bottom heat) for about 20 minutes.

After baking, brush on a layer of butter 🧈, and it will look shiny and smell delicious!

Looks good and tastes good! Pack it up and share it with your friends!

So beautiful!

😜Eat one right out of the oven! It's so deliciously milky!