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Coppe-pan (Soft Bread Roll) With Honey

Coppe-pan (Soft Bread Roll) With Honey

Coppe-pan is an old-fashioned, nostalgia-inducing soft bread roll. I made a coppe-pan that is subtly flavored with honey! There's no egg used in this. Use this for hot dogs or sandwiches.

Ingredients: 5 rolls

Bread (strong) flour
200 g
Cake flour
50g
Instant dry yeast
3 g
Sugar (raw cane sugar or light brown sugar)
10 g
Salt
1/3 teaspoon
Honey
20 g
Butter
20 g
Milk
180 ml
Milk (to finish)
a small amount

Steps

1. Put the bread flour, cake flour, yeast, sugar, salt, honey and butter (softened at room temperature) in a bowl.
2. Warm up the milk in a pan or the microwave to about body temperature, and pour into the bowl from Step 1.
3. Mix it together using a pastry cutter or similar. When it comes together, take it out of the bowl and knead well with your hands.
4. When the dough has formed a smooth, shiny ball, round it off, put it back in the bowl, cover with plastic wrap and leave in a warm place (1st rising).
5. When the dough is 2 to 3 times its original volume, the 1st rising is done.
6. Take the dough out onto a work surface, divide into 5 portions and round off each. Cover with plastic wrap and leave to rest for 10 minutes.
7. Roll the dough out with a rolling pin about 10 wide x 18 cm long. Roll the long sides of the dough in towards the center and fold in.
8. Fold the dough in half, seal closed and flip it over. Place on a baking sheet lined with kitchen parchment paper.
9. Form the other 4 rolls in the same way. Line them up on the lined baking sheet, leaving space in between them. Cover with plastic wrap or a tightly wrung out moistened kitchen towel, and leave to rise in a warm place (2nd rising).
10. When the rolls have doubled in volume, brush the surfaces with the milk. Bake in a preheated 180°C oven for 15 minutes.
11. When the tops are browned they're good to go! Cool on a rack, and the rolls are done. They're good simply spread with some butter!

Story Behind this Recipe

I thought a coppe-pan that had a honey fragrance should be tasty, so I tried making it.