Cinnamon rolls

    Bake in 8x10 steel pan

    ingredients
    ===========
    Flour                    100%    500g
    Milk                     75%     375g
    Salt                     2.5%    12.5g
    Malt (maybe sugar?)      2.5%    12.5g
    Yeast                    1%      5g
    Total                    181%    905g


    ** Tangzhong roux **

    Ingredient       % of total flour weight     500g
    Flour            5%                          25g
    Liquid           5 × flour weight            125g
    (Water/Milk)

    Combine roux thoroughly and heat until 65°C (149°F)

    Microwave for 30s then stir and then microwave for another 15-30 secondsuntil a jelly like paste forms


    ** Dough **

    1. Combine all ingredients and let sit for 30m-1h (autolyze)
    2. Kneed for 8 minutes
    3. Let rise in oiled & covered container for 1 hour
    4. Roll into square sheet
    5. Brush on melted (unsalted) butter
    6. Coat liberally with 4:1 sugar:cinnamon
    7. Roll into spiral
    8. Cut in to 1-2" tall sections
    9. Place into greased pan with space to expand
    10. Rest for 1 hour


    ** Bake & Finish **

    1. Bake 15-20 minutes at 425°F (400?)
    2. Place on grate for 5-10 minutes
    3. Drizzle on icing
    4. Add flake salt if desired