Japanese inspired wool bread buns made with bread flour, milk, egg, butter, salt, yeast, and honey, filled with mini dark chocolate chips and glazed with a Ryze dark roast sugar syrup. These fluffy buns are perfect for pairing with iced coffee.
1. To the bowl of a stand mixer, add all dough ingredients except for the butter. Knead until the dough comes together then add the butter little by little and knead until fully incorporated. Form the dough into a ball, cover and let rise 1-2 hrs at room temp (or until it’s grown slightly in size).
2. Divide the dough into 16 equal sections and roll them into balls. Cover and let rest for 10mins.
3. Use a rolling pin and flatten the dough into a small rectangle. Then cut slits half way up and add the chocolate chips on the opposite end.
4. Roll the dough up, gently fold it into a “U”shape, and place it into a lined 11”x11” baking pan.
5. Cover and let rise for 30mins-1hr or until noticeably puffy.
6. Preheat the oven to 350F. Brush with egg wash before baking and bake for 25-30mins or until golden brown.
7. For the sugar glaze, combine 60g water, 60g granulated sugar, and 1 tbsp RYZE dark roast. Brush the baked buns with this RYZE dark roast sugar glaze immediately after baking.
