Milk buns (or bread rolls) are soft bread that you can use either for breakfast, afternoon tea time, snack or stuffed with your favorite fillings to make mini sandwiches for a quick lunch… It is not difficult to make but needs a little patience and meticulousness. You can follow steps below to have the best milk buns.
Ingredients
A. Starter dough:
150gr bread flour
150ml warm water
1 gr instant yeast
B. Main dough:
230 gr bread flour
120 gr cake flour
50 gr caster sugar
5 gr salt 5gr instant yeast
1 egg beaten until dissolved
100 ml warm milk
50 gr butter cut into small cubes, kept at room temperature
Directions
Making starter dough: Mix all ingredients of part A in a bowl. Whisk them until even and smooth. Cover the bowl with cling film and let it prove in a warm place for about 1 hour. After that, leave it in the fridge for at least 12 hours. If you don’t have time to make the dough right after that you can actually keep this starter dough in the fridge for few days. Take the dough out the fridge and let it rest at the room temperature for about 1 hour before making the main dough.
Making the main dough:
Mix all ingredients of part B, except for egg, milk, and butter, until even.
Make a well from the mixture and gradually add in the beaten egg. Mix well.
Continue to add the starter dough and knead the dough for 2 minutes.
Add the warm milk and knead until it’s soft but elastic and doesn’t stick to your hands. (About 10 min by mixer, 20 by hand). When the dough is so smooth and tough that you can stretch it into a thin surface without breaking it, gradually add the butter cubes. Add each cube in and knead by hand, until the dough is smooth before adding another. Place the dough in a bowl and cover with cling film. Let it rise in a warm place for about 1 hour or double in size. To test if it needs to rise more, press the index finger down to the center of the dough, if the hole doesn’t remain, the dough needs to rise more, otherwise, it’s ready to form the rolls.
Put the ready dough into a flat surface sprinkled with some flour. Press the dough to remove the air. Divide the dough into 12 even pieces. Let them rest for 10 minutes. Shape each into an isosceles triangle and roll it like making croissants.
Press the dough to remove the air. Divide the dough into 12 even pieces. Let them rest for 10 minutes. Shape each into an isosceles triangle and roll it like making croissants.
Let them rest for 10 minutes. Shape each into an isosceles triangle and roll it like making croissants.
Shape each into an isosceles triangle and roll it like making croissants.
Put the rolls on a baking tray and cover with cling film. Let them rise at the room temperature until double in size (about 1 hour). Preheat the oven at 180 Celsius degree 15 minutes before baking. Brush each roll with egg wash and bake for 15 minutes. Reduce the temperature to 175 degrees and continue to bake until golden brown (about 5 more minutes).
Quickly take the rolls out of the oven and brush them with melt butter.
Done!
