Sunday, 20 May 2012

Soft Milk Rolls

This is a good recipe for beginner bread bakers. You can either go the traditional way and fill these with raisins or be more creative and use dried apricots, walnuts, etc.

For this recipe I chopped dried apricots. Need to be generous with the fruit so that you can really taste it in the bread.

Use for either sandwich rolls or toast  for breakfast with jelly. Homemade bread is always a great way to start the day:)


Milk Bread Rolls:
Bread flour 375 grams
Sugar 37 grams
Salt 7 grams
Instant dry yeast 6 grams
Milk (room temp) 188 grams
Egg (room temp) 1.5
Butter 52 grams
Dried fruit such as raisins, apricots, etc. 100 grams

1. In a bowl, sift together the flour, sugar and salt. Add the yeast. Mix the egg and milk in other bowl.
2. Add the egg mixture to the flour.  Use a bench scraper to mix and coat the flour. Put on a flat surface and knead for about 10  minutes. Dough should be soft but not sticky. Let rest under a bowl for about 10 minutes.
3. Lightly warm the butter in hands and then put on top of the dough and use a bench scraper to incorporate the butter. Knead again so that the bread is soft & supple. If tough, add a tablespoon of milk or so and knead again. Add in the dried fruit. Put in a bowl and cover with wrap. Let rise in warm place for 60 minutes.
4. Divide the dough into 70 gram pieces. Roll each piece into a nice ball. Place on the kneading board and cover with plastic and let rise for 20 minutes (bench time).
5. Flatten each ball to remove the air and roll again into ball. Place on the pan you will use for baking - leave room between each piece since they increase in size during rising. Brush with egg. Cover with plastic and place in a warm place. Should rise again for about 60 minutes.
6. Heat oven to 210 degrees Celsius. Brush again with egg and bake for about 15 - 20 minutes until browned.


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