Ulva Bun by the Seaweed Company

Ingredients

• 500 g white flour
• 1 pack dry yeast
• 250 ml warm water
• 2 eggs
• 50 g melted butter (Ulva butter)
• 40 g sugar
• 1 ¼ tsp salt
• 15g (3%) dry sea lettuce powder (< 1mm)

Instructions

1. Rehydrate Ulva with remaining 50 ml water during 10 min.
2. In a large bowl, mix salt & sugar within remaining flour
3. Whisk 1 egg
4. Add pre-dough and egg to the bowl with the flour and mix in thoroughly, adding melted butter and rehydrated sea lettuce towards the end.
5. Knead until dough becomes less sticky and more elastic, ca.
6. 5 min.
7. Place dough ball in a slightly oiled bowl, cover and let rise at 26°C for ~1h until it doubled in size.
8. Drop dough onto floured workplace and degas with fingers, gently pulling dough into a flat rectangle. Divide in 8 equal sized parts and fold/roll into balls.
9. Place balls onto silicone mat on a baking tray, leaving enough space between them. Cover loosely with cling film and let rise again 30-40min.
10. Preheat oven to 190°C and place a pan with boiling water in the oven.
11. Before baking, beat 1 egg with 1 Tbsp milk and brush.
12. carefully the surface of the rolls, sprinkle with sesame seeds.
13. Bake 15-17 min at 190°C until golden brown.