Ultra Fluffy Milk Bread Rolls

I Just made a double batch. One in a square pan, one in a round pan. They rose a LOT and got nice and brown. I may have overcooked them a bit but you can’t tell. With that much butter in the dough, they are very moist.


Weighing the ingredients using a kitchen scale is highly recommended over measuring by cups. It will take the guess work out of the recipe because a gram will always be a gram, but a cup won't always measure out to be the same, so you're more likely to achieve accurate results. Please use a scale if available.


YIELD: 9 ROLLS


INGREDIENTS

FOR THE TANGZHONG (STARTER):
  •  3 tablespoons (43g) water
  •  3 tablespoons (43g) whole milk
  •  2 tablespoons (14g) bread flour
FOR THE DOUGH:
  •  2 1/2 cups (298g) bread flour 
  •  2 tablespoons (14g) dry milk powder
  •  1/4 cup (50g) sugar
  •  1 teaspoon salt
  •  1 tablespoon instant yeast
  •  1/2 cup (113g) whole milk, slightly warmed
  •  1 large egg
  •  1/4 cup/ 4 tablespoons (57g) melted unsalted butter
FOR THE EGG WASH:
  •  1 egg
  •  1 tablespoon heavy whipping cream or milk
 For brushing the baked rolls: (optional)
  •  1/2 tablespoon melted butter
 For the whipped honey butter: (optional condiment for the rolls)
  •  1/2 cup (113g/ 4oz) unsalted butter, softened to room temperature
  •  1/4 cup honey
  •  1/4 teaspoon cinnamon (optional)



Get the Instructions ===>> cleobuttera.com

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