用料
| Whisked egg | 35g |
| Milk | 160g |
| Bread flour | 300g |
| Salt | 2g |
| Dry yeast | 4g |
| Caster sugar | 50g |
| Unsalted butter | 25g |
Milk Rolls的做法
Mix all ingredients except butter together until dough is soft and stretchy. No need to activate the dry yeast.
Cube cold butter and knead into dough, making sure there are no large chunks left.
Leave dough to proof until doubled in size.
Punch the air out of the dough and knead for 1-2 more minutes.
Separate dough into even balls and place in an 8 inch round pan.
Let proof again until doubled in size.
Brush some of the leftover egg or melted butter onto the dough and bake at 170 degrees C for 20 minutes or until top is golden.
小贴士
- if dough appears too sticky, add a little flour at a time until it feels smooth
