Mini Milk Bread Rolls I honestly don't have enough words to describe how amazing these milk bread rolls are. They are fuzzy, airy, fluffy, melt in your mouth, buttery, layer upon layer of goodness. A different way to serve milk bread instead of the typical familiar shape of the roll or loaf. My kids absolutely love them, they are perfect for their little hands. The dough is delicious!! Incredibly easy to handle without the need for the roller only your hands. To cut the rolls, it is best to use dental floss (see pictures) You can serve them at breakfast, on cheese platters, as part of an appetizer or just eat them whenever you want. They are so amazing. you'll probably go for that second part. Note: The dough is VERY soft and can be difficult to handle. Resist to add more flour. Makes 20 mini rolls Ingredients: * 200ml warm milk * 20g sugar * 7g instant dry yeast * 10ml (1 tablespoon) olive oil * 60g salted butter (softened) * 260g plain flour ~ * 40g extra butter (for spreading), very soft 50ml cream for brushing on top Instructions * Place all the ingredients except the butter in a mixer. * Mix all the ingredients together until they are homogeneous. * Stop the mixer and add the softened butter. Continue mixing on high for about 5 minutes or until the dough has a smooth sheen. Transfer the dough to an oiled bowl, cover with cling film and set aside to rise until doubled in size. (Because the dough is enriched with butter, it may take longer to rise, the time will depend on the temperature and humidity levels of the room. To speed up the rise, preheat the oven to 80-100 C, once the temperature of the oven, turn the oven off and place the bowl in the oven. The dough will rise much faster.* Preheat the oven to 180c *As soon as the dough rises, flour the counter.
Open the dough on the floured surface and start pulling from all the edges sides until you make a 30cm x 30cm square *Butter the entire surface with the additional butter using a butter knife or offset spatula. the time will depend on the temperature and humidity levels of the room. To speed up the rise, preheat the oven to 80-100C, once the oven temperature is reached, turn the oven off and place the bowl in the oven. The dough will rise much faster.* Preheat the oven to 180c *As soon as it rises the dough flour the counter. Unroll the dough on the floured surface and begin to pull from all sides until you make a 30 cm x 30 cm square. * Butter the entire surface with the additional butter using a butter knife or offset spatula. the time will depend on the temperature and humidity levels of the room. To speed up the rise, preheat the oven to 80-100C, once the oven temperature is reached, turn the oven off and place the bowl in the oven. The dough will rise much faster.* Preheat the oven to 180c *As soon as it rises the dough flour the counter. Unroll the dough on the floured surface and begin to pull from all sides until you make a 30 cm x 30 cm square. * Butter the entire surface with the additional butter using a butter knife or offset spatula.This recipe doesn't fit in one post, so see my comments section below to continue the next step of the instructions.
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