Pan Sobao / Sobado [Recipe + Video] Breakfast Bread Roll

🧂 Ingredients

• 1000 grams bread flour

  (1kg or 8⅓ cup).
• 10 grams salt

  (2 teaspoons)
• 10 grams instant yeast

  (1½ tablespoons)
• 120 grams white sugar

  (1⅔ cup).
• 250 grams whole milk

  (1 cup)
• 50 grams large egg

  (1 pc.)
• 350 grams cold water

  (1½ cup)
• 100 grams butter

  (¼ cup + 3 tablespoons)

Instructions

• 1 Combine bread flour, salt, yeast, and sugar.
• 2 Add egg to milk and mix well.
  
  Add the liquids to the flour mixture in the bowl or bowl of the mixer or dough
  mixer. Add cold water.
• 3 ⚠️ If kneading in mixer or stand mixer: (If using a stand mixer use the lyre for
  this step.) Start mixing the ingredients on speed 2 (low) for 3 minutes.
  
  (If using a stand mixer switch to the hook) Knead on speed 2 (medium-low) for 5
  minutes. Cover with a cloth and let stand for 3 minutes.
  
  Add butter and knead for 5 minutes on speed 2.
  
  ⚠️ If kneading by hand: Knead until everything is well incorporated and the
  dough feels smooth and silky. This may take up to 10 minutes. You can knead for
  5 minutes, cover, and let it rest for 5 minutes, and then continue kneading.
  
  Once you have a firm dough that does not stick to your hands, start adding the
  butter. Knead until you have a smooth and silky dough again, 5 to 8 minutes
  more.
• 4 Form a ball with the dough and cover it with a cloth and let it rise, in a cool
  place without drafts, until it doubles in size.
  
  It took me about 35 minutes. The important thing is that it doubles in size, it
  can take from 30 minutes to 1 hour or even 1½ hours.
• 5 Take the dough and form a rectangle. Place it on a tray, cover it with plastic
  wrap, and put it in the refrigerator for 10 minutes.
  
  Remove from the refrigerator and with a rolling pin, stretch it into a rectangle
  about ¼" (5mm) thick. Fold it over itself, give it a 90° turn, stretch it again
  and fold it over itself. Repeat this process 2 to 3 more times.
• 6 Divide the dough into 10 equally-sized balls (weight them if you want to be
  exact).
  
  ⚠️ To make the round loaves: Flatten each portion of dough and draw the edges to
  the center until you have a firm ball. With the seam facing the table and with
  your hand in the shape of a cup, give it a rounded shape; the idea is that the
  surface is smooth.
  
  ⚠️ For the elongated buns: Take each portion of dough and flatten it into a
  rectangle. You can use a rolling pin. From the top edge, roll the dough until
  you reach the bottom edge. Press this seam well.
• 7 Place each bun on a tray, leaving a slight space between them. Cover them with a
  clean towel and let them ferment until they double in size, between 20 to 45
  minutes.
  
  This fermentation tends to be faster than the first one, but the key is always
  that the bread should double in size. It took me 30 minutes.
• 8 When the bread has almost doubled, preheat the conventional oven to 350°F
  (180°C).
  
  Once the loaves have doubled in size, place them in the oven and bake until
  golden brown, about 18 to 22 minutes.
  
  Remove from the oven and let them cool for a few minutes on a rack.
• 9 Serve the bread (see recipe suggestions).
  
  Store covered with a clean cloth towel to serve in a few hours, or refrigerate
  and heat in the toaster to serve the next day.

Nutrition Info