Ultra Fluffy Milk Bread Rolls
Step 1: make a roux 1st In pot pour 3Tbs water, 3Tbs milk, 2Tbs bread flour (I used plain flour) combine all this till no lumps remain, place the saucepan over low heat to cook the mixture mixing it constantly, till its thickened and consistency is of a loose roux, takes about 5min, transfer into a bowl cover with a cling wrap cool to room temperature, can leave in fridge too cool
Step 2: to make the dough in stand mixer bowl, add 2 & 1/2cups plain flour, 2Tbs milk powder, 1tsp salt, 1Tbs instant yeast, 1/4cup sugar, take the cooled down roux add into it 1large egg, 1/4cup melted unsalted butter, 1/2cup slightly warm milk, whisk it all up pour the mixture into the dry ingredients in stand mixer and mix on low speed, gradually taking it to medium speed, using the dough hook, you can also knead using hands, increase the speed gradually, it shld take 20min exact to knead the dough really well, to begin with dough will be really tacky don’t be tempted to add more flour as you knead it will all come together, then using lightly oiled hands knead it bit more, roll the dough into a ball, lightly oil a bowl put dough in, lightly oil the top of dough, and leave to rise in warm place covered, takes about +-90min till the dough doubled in size, punch it down, turnout out onto worktop, pat it down into a square 8inch even thickness, using a chefs knife cut the dough into 9pieces (3 rows by 3 rows) cover them loosely with cling wrap, and working with one piece of the dough at a time roll it into a taut smooth ball, place each ball into lightly greased 8 r 9inch square pan, cover loosely with cling wrap leave to rise and get fluffy +-20min, preheat oven @180deg remove cling wrap egg wash with 1egg beaten with 1Tbs milk r double cream, bake for +-25min till golden brown, brush the tops with melted butter once out of oven still hot....😋
This recipe can be doubled..it’s the best ever can’t stop saying how lovely the buns were...light fluffy ...
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