Milk Dinner Rolls
Soft, milky dinner rolls enriched with pure milk, butter, and milk powder. A two-stage kneading and double proofing yield a tender crumb, finished with an egg wash for a glossy, golden crust.
Story
There is a quiet satisfaction in making Milk Dinner Rolls from scratch. The dough demands a little patience: you first work the basic mixture, then knead in rich butter and milk powder for a supremely tender crumb. A warm, steamy second rise in the oven ensures the rolls puff up beautifully. Brushed with egg wash and baked until golden, they emerge from the oven pillowy and fragrant—impossible to resist tearing into while still warm.
Ingredients
Bread flour
350g
Pure milk
250ml
Sugar
60g
Yeast powder
5g
Salt
3g
Butter
30g
Milk powder
20g
Egg
1
Instructions
1
Step 1
Put the egg, milk, sugar, and salt into the bread bucket.
2
Step 2
Add the flour, make a well in the middle, and add the yeast powder
3
Step 3
After kneading the dough for the first 20 minutes, add butter and milk powder and continue kneading for 20 minutes, then let it proof in the bread bucket.
4
Step 4
After fermentation is complete, take it out and deflate it
5
Step 5
Shape into round balls and place in a baking pan, then put into the oven to ferment at around 40 degrees (place a bowl of hot water in the oven)
6
Step 6
After fermentation is complete, brush with egg wash, then bake in the oven at 180 degrees for about 20 minutes.
7
Step 7
Finished product
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