These are 40% white rye rolls with a bit of crunchy hat on high of them. God, the hats are so scrumptious. I typically solely have sufficient abdomen capability for a roll, max 1.5 rolls, however I simply wish to eat the hats of all of the buns. I requested the husband if I might please peel the hat off his bun and he says, sure, however please do not eat it as a result of it is the perfect a part of the bun! Zzzzz

Sure, I might bake a tray of hats solely, but it surely’s completely different when the hat is on a bun.

Primarily, this can be a normal 40% white rye roll made with 50% levain and at about 70% hydration (not a really moist dough – I just like the buns to maintain a very nice form throughout their proof and bake). My levain is made up of fifty% rye and 50% white. I added the remaining 15% rye to the primary dough. With 50% PFF and ambient temp of about 22 levels, bulk took simply 3 hours and proof an hour. I baked these at 220 levels with steam for about 15 minutes.

The hats are basically skinny spherical items of the dough affixed to the buns when they’re formed for last proof. I rolled the dough skinny, lower them out with a shot glass (would possibly make them even greater subsequent time since they’re so scrumptious), dusted them in rice flour (this prevents the hat from basically changing into a part of the bun), and caught them to the buns by poking them by the centre into the bun.

The crumb may be very tender. Had them with butter and broccoli soup for lunch.

The 4 rye hats have been coupled with 4 butter buns – 25% white rye dough with butter and a barely greater hydration. Very nice crackly crust and in addition an excellent bun all in all, however how do you compete when you find yourself within the firm of buns with fancy hats? 

Cherished these hats a lot that I’d all the time have them hats on no matter crusty rolls I make in future.