The first thing was to source the proper pan to bake the rolls in, naturally I went to Amazon.com first and found what I was looking for. This pan was just what I was looking for. Since I was about to go down to visit my parents, I just had it shipped to their address so I could try it out before I made the return trip home.
There are several recipes to find on the internet, the first one I tried was here. The buns were tasty, but the first batch was a disaster. I think it was just a case of bad yeast, the rolls didn't rise at all even after an overnight ferment. I tried to dissolve some fresh yeast in a little water and knead it in which did get a little rise, but the final buns were small and dense. I set the pan aside for a few months before trying again, this time I just went to the original source of inspiration for the recipe, King Arthur Flour. The recipe can be displayed by volume, ounces or grams (which is my preference). This is what I used for 10 rolls...
AP Flour 361 grams 100%
Water 222 grams 61%
Sugar 25 grams 6.9%
Yeast (IDY) 6 grams 1.6%
Salt 7 grams 2%
Dry Milk 28 grams 7.8%
Potato Flour 43 grams 12%
Large Egg 47 grams 13%
Butter (soft) 28 grams 8%
I put the sugar in the bowl of my Kitchenaid stand mixer and poured in 200 grams of water to dissolve it a little bit, then the yeast was added and allowed to hydrate a little. Next I added the egg, dry milk powder, potato flour and topped it with the flour. The salt was added on top along with the soft butter. The bowl was placed in the mixer and the bread hook attached. After a few minuted of kneading it was apparent that more water was needed, so it was added little by little until a smooth dough ball formed. The kneading continued for about 4 minutes longer. I weighed the dough ball after kneading and determined that 22 additional grams of water had been needed, good to know for the next time. The dough ball was placed in an oiled bowl, covered with plastic wrap and allowed to ferment for about 2-3 hours.
The finished dough ball weighed 767 grams, so I scaled it in to 10 76 gram balls. Each ball was flattened and rolled up as if it were a tiny baguette and placed in the bun pan that had been pre-sprayed with Pam. I also sprayed Pam on a sheet pan and placed it over the buns with some stainless steel bowls on top as weight while they were rising. The total rising time took about 65 minutes, toward the end of this time I preheated the oven to 375°. The buns were placed in the oven with the weighted sheet pan still on top and allowed to bake for about 18 minutes, the the sheet pan was removed and the buns baked uncovered for another 6-7 minutes to brown. They were allowed to cool in the pan for 5 minuted before turning them out on to a cooling rack. Since I had to put the rack pretty far down in the oven, just above the Baking Steel, the bottoms weren't as brown as I would have liked, so I put them back in the oven (this time set for convection) to give them a little more color.
