If you’re looking for an easy bread roll recipe, look no further, I have you covered. Today I’m sharing my take on a batch of milk rolls.
These milk rolls aren’t only easy but they are the ideal product for a total beginner to try.
You may have noticed that the rolls have been glazed, that’s just an egg wash thats applied prior to baking to give the golden colour on top once baked and best of all, it doesn’t massively effect the softness of the roll. The rolls are still soft and pillowy – the best way to enjoy bread at anytime.
Anyway, let’s get started, shall we?
500g Strong bread flour.
10g Dried yeast.
20g White shortening/butter.
40g Milk powder.
290g Water, warm.
Before you get started on the recipe, you’re best to do some prep work. Strat by weighing up all of your ingredients, lining a loaf tin with a strip of parchment paper, lightly oiling a large mixing bowl with some flavourless oil and getting any equipment you may need, such as stand mixer.
Into a large mixing bowl, place the bread flour and the salt, then give the two a good whisk together until they are fully incorporated.
You can then go ahead and add in the yeast, shortening, milk powder and water. Start the mixer on a low speed to start (for approx. 2 minutes), then crank the speed up to a medium speed (mix for approx. 4 minutes) – after the roughly 6 minutes mixing time, the dough should be a clear dough (it’s left no traces in the bowl) and easy to work with.
Flour your work surface with some bread flour and give it a good knead until its smooth and elastic.
Once it’s smooth an elastic, place the dough into a lightly oiled bowl and cover with clingfilm. Leave it somewhere warm for about 60 minutes or until its doubled in size.
After the dough has had its first proof, you can go ahead and knock it back. This is simply the process of removing the gasses that have built up in the dough during the first proof (and it shows the yeast was working).
Now that the dough has been knocked back, you can process the dough. To do that, weigh the total ball of dough and then divide that by 12 and you have the required weight for each.
Scale the dough to the required weight, for me it was around 70g each. Round each amount of dough into a smooth ball shape, snaring you keep covered with cling film so a skin doesn’t form on the dough.
Place the dough balls onto a lined baking tray, leaving an equal amount of space in-between each of them and then cover with cling film and leave to proof until they have risen well.
After the second proof, remove the clingfilm from on top of the dough and egg wash the top of the dough, then place into a preheated oven and bake for 15-17 minutes.
Once baked, allow to cool down fully, then enjoy on its own or with butter. These can be frozen once baked, if you don’t intend on using them straight away.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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