Rich Milk Rolls
photo by fawn512
- Ready In:
- 2hrs 10mins
- Ingredients:
- 7
- Yields:
-
8-9 rolls
- Serves:
- 2-3
ingredients
- 200 g bread flour
- 20 g sugar
- 3 g salt
- 20 g unsalted butter
- 130 g milk
- 20 g warm water (using to dissolve dry yeast)
- 3 g dry yeast
directions
- Dissolve Dry Yeast in warm water.
- Add flour, sugar, salt to food processor(use a bread blade) and pulse a few times.
- Add yeast solution and covered with the flour.
- Start food processor and run for 90 seconds.Within 30 seconds add milk with the same speed.
- Stop machine and add butter and mix well by hand.
- Start machine again and run for 40 seconds.
- Make a big ball with dough, place in a bowl.Cover and let rise in a warm place(at 28C until doubled in size (about 40 to 50 minutes).
- Divide dough into 8 pieces and roll into balls.
- Covered and rest for 20 minutes.
- Shape each balls into balls again, place on a baking sheet and let rise for 20 to 25 minutes at 38C or until doubled. Please keep moisture during rising.I spray water in a place when let dough rise.
- Brush tops with milk and bake at 375 (or 180 to 200C) fot 13-16 minutes.
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Reviews
-
This makes delicious light and airy rolls. I wanted to have some to freeze for later, and my cooking scale only weighs in 5-gram increments, so I multiplied the recipe by 5. Other than substituting the same weight of honey for the sugar, I stayed with the recipe's ingredients and amounts. Perhaps because of the increased liquid (which I hadn't allowed for), I needed about 150 g more flour for the quintupled recipe. I made these by hand, so added enough flour for a soft, but kneadable dough. I kneaded the dough well. My yield was 6 65-g rolls and 38 45-g rolls, which I'm sure we will enjoy. Thank you for this recipe.
Tweaks
-
This makes delicious light and airy rolls. I wanted to have some to freeze for later, and my cooking scale only weighs in 5-gram increments, so I multiplied the recipe by 5. Other than substituting the same weight of honey for the sugar, I stayed with the recipe's ingredients and amounts. Perhaps because of the increased liquid (which I hadn't allowed for), I needed about 150 g more flour for the quintupled recipe. I made these by hand, so added enough flour for a soft, but kneadable dough. I kneaded the dough well. My yield was 6 65-g rolls and 38 45-g rolls, which I'm sure we will enjoy. Thank you for this recipe.
RECIPE SUBMITTED BY
coffeecake
Japan