Gochujang Rolls
Posted On 5 April 2026
If you’re a fan of the Great British Baking Show (aka Bake Off) you saw something like these made by Dylan in Season 15. Found something online and tweaked a lot. WORK IN PROGRESS
Gochujang Rolls
Equipment
- 1 Quarter Sheet Pan
- 1 Stand mixer
Ingredients
- 7 grams yeast (instant or active)
- 208 grams warm milk (200 ml)
- 1 egg
- 1 teaspoon garlic paste (see note)
- 2+ tablespoons gochujang
- 28 grams unsalted butter, softened
- 420 grams bread flour (29 VWG, 391 AP)
- 30 grams granulated sugar
- 7 grams sea salt
Glaze
- 1 egg
- water
Instructions
- In the bowl of a stand mixer add yeast (7g) and warm milk (208g). If using active (not instant) yeast, add a pinch of the sugar and let rest 10-15 minutes until bubbly. If using instant (not active) yeast, continue to the next step.
- Add the egg (1), gochujang (2 tablespoons), butter (28g), and garlic (1 teaspoon) and mix in with a fork.
- Add the bread flour (420g), the sugar (30g), and the salt (7g).
- With the dough hook run the mixer on low until incorporated and then increase to medium and let knead for 6-8 minutes. You may need to add another tablespoon of water or flour if the consistency isn't right.
- Put into an oiled bowl and cover and let rise for 1-2 hours until doubled.
- Punch down, weigh, and divide into 9 pieces.
- Put on oiled quarter-sheet pan and let rise just until touching, 45-60 minutes.
- Heat oven to 350℉ / 175℃.
- Lightly beat egg (maybe with a little water) and brush the tops of the rolls. Bake for 25-30 minutes until a deep brownish orange.
Notes
Garlic paste: Mince some garlic and with the flat side of a knife, smash it even more until you have a paste.
Attempt #1: Too sweet, not enough punch. Reducing the sugar and upping the gochujang for Attempt #2.