Miso Sweet Potato Sourdough Milk Rolls for Cheesy Chicken Sliders

Time for another dinner party at our place.  So for last night’s main course I decided to make chicken sliders and made a batch of miso sweet potato sourdough milk rolls topped with sesame seeds.  I eliminated the salt and just used miso for the salt.  I looked at my salt content of my miso again and believe I had previously miscalculated the salt in it.  I made the mistake of not accounting for the water that the soybeans are hydrated with during the soak.  After assuming that the soybeans absorb their equal weight in water during the soaking is now use 14.8% as the amount of salt in the miso.

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24 rolls or 12 buns in a 7.5 x 11.5” pan 

egg wash: 1 yolk and 1 tbsp milk, beaten…

Prepare the stiff sweet levain overnight or the day before and refrigerate when ready.

Prepare the butter paste by blending very soft butter with flour.

Cook Tangzhong mixing flour and milk constantly until it becomes a thick roux.  Let cool before adding to final dough.  Or add to cold milk and egg to cool it down.  Add the levain and break it up into small pieces with your spatula.  Add and dissolve miso paste.

To mix by hand, add the flour to the wet ingredients (milk, tangzhong and egg) to dissolve.  Next add the flour and mix with a silicone spatula until no dry flour remains.  Rest 10-20 mins.  Next perform French folds until the dough is well developed.  Smear the butter onto the dough and then fold to incorporate and then perform further French folds until well developed.  Gradually add the mashed potato and knead to incorporate it well into the dough.  Form into a tight ball and place in a bowl covered with plastic or a damp cloth @ 82°F for 3-4 hours, some rise will be visible. Alternatively, you could mix the mashed potato and butter and then add the mixture to the developed dough until well incorporated.

Butter a large baking pan or line the pan with parchment.  Punch the dough down and then divide into 24/12 equal portions.  Form each into tight boules.  Place in the buttered baking pan seam side down.  Cover them and allow them to fully proof about 4-6 hours, they should pass the poke test.

About 30 mins before the end of proofing time, whisk your remaining egg and milk and then brush the small boules.

About 30 mins prior to end of final proof preheat the oven to 350°F. 

Immediately prior to baking brush the dough again with the egg and milk mixture.  Top with sesame seeds.

Bake the rolls/buns uncovered for 30-35 minutes or until the internal temperature is at least 190F. Cover if your rolls get brown early in the baking process.

Remove the bread from the oven but not the pans, brush the tops with the melted butter while hot, and then let cool for 10 minutes before pulling the bread from the pans. You may need to slide a butter knife down the sides of the pan to loosen the bread, but I have found parchment paper to be unnecessary. 

Chicken Sliders

INGREDIENTS

• 1 (12-ounce) package Hawaiian sweet rolls, such as King’s
• 4 ounces sharp cheddar cheese (about 1 cup shredded)
• 4 ounces low-moisture mozzarella cheese (about 1 cup shredded)
• 1 clove garlic (1 tsp garlic powder)
• 1 pound boneless, skinless cooked chicken
• 4 medium scallions
• 1/4 cup mayonnaise, preferably Kewpie
• 1/4 cup sour cream
• 1 tablespoon Dijon mustard
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 3 tablespoons unsalted butter
• 1 tablespoon white sesame seeds, preferably toasted

INSTRUCTIONS

• Arrange a rack in the middle of the oven and heat the oven to 350°F. Without separating the rolls, cut 1 package Hawaiian sweet dinner rolls in half horizontally with a serrated knife. Place the bottom half of the rolls cut-side up on a cookie tray lined with parchment.
• Grate 4 ounces cheddar cheese and mozzarella cheese (about 1 cup each). Place both cheeses in a medium bowl and toss to combine. 
• Shred 1 pound cooked chicken into bite-size pieces (about 4 cups). Thinly slice 4 medium scallions (about 1 cup). Place the chicken, scallions, 1/4 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon Dijon mustard, 1/2 teaspoon black pepper, and 1/4 teaspoon kosher salt in a large bowl and stir to combine.
• Arrange half of the cheese mixture onto the bottom half of the rolls in an even layer. Transfer the chicken mixture over the cheese and spread into an even layer. Top with the remaining cheese mixture.
• Place 3 tablespoons unsalted butter and the garlic in a small microwave-safe bowl and microwave until melted, about 30 seconds. (Alternatively, melt the butter on the stovetop.) Brush half of the garlic butter on the cut side of the top half of the rolls. Place the top half of the rolls over the sliders cut side down.
• Cover the baking dish tightly with aluminum foil.
• Bake until the cheese is melted, 20 to 25 minutes. Uncover and bake until the rolls are lightly browned and toasted, 5 to 7 minutes more. Cut with the serrated knife to separate the sliders into individual sandwiches before serving.

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I served the sliders with a Greek yoghurt coleslaw with pineapples raisins.

My index of bakes.