The recipe
Lore
Dylan’s savoury buns put gochujang and garlic at the centre of a soft, shareable bread. That combination has a clear point of view: fermented chilli depth, savoury heat, and the comfort of a bun. The handshake belongs to the balance—bold flavour carried by bread that still has to be tender, evenly baked, and recognisably a set of buns.
Source note
Public recreation / fan method — not the baker’s original formula. Paraphrased from Gochujang & Garlic Bread Machine Rolls, Relaxed Recipes; this is not Dylan Bachelet’s original formula.
Ingredients
- 200ml warm milk
- 1 egg, plus 1 egg for glazing
- 30ml gochujang
- 5ml garlic paste
- 28g softened unsalted butter
- 400g bread flour
- 40g caster sugar
- 5ml salt
- 12.5ml instant yeast
Method
- Load the bread machine in the manufacturer’s order, usually liquids first: milk, egg, gochujang, garlic paste, and butter, followed by flour, sugar, and salt. Make a well in the flour for the yeast so it stays away from the salt.
- Run the Dough cycle, usually about 90 minutes, until the dough has been kneaded and proved.
- Turn it out, divide into 8 pieces of roughly 85g, and cup each piece against the worktop to make a smooth ball.
- Set the rolls close together in a lightly greased tin. Cover and leave 45–60 minutes, until puffed and just touching.
- Heat the oven to 175°C. Beat the second egg, brush the rolls lightly, and bake 28–32 minutes until deep golden.
Baker’s tips
Follow the bread machine’s loading order, and judge the second rise by the dough’s puff and closeness rather than the clock.
