Milk Bread Rolls
In collaboration with Julia Morat
Source: https://www.meranermuehle.it/rcp_recipe/milk-bread-rolls
Total time
25 Minutes
Baking/cooking time
20 Minutes
Rest time
2 Hours
Difficulty
easy
Ingredients
Ingredients for 12 milk rolls
| For the dough | ||
| 500 | g | Wheat flour type 00 nr. 2 bio |
| 20 | g | ADAM - lievito madre natural yeast with dry yeast |
| 250 | g | milk, lukewarm |
| 75 | g | sugar |
| 15 | g | vanilla sugar |
| 5 | g | salt |
| 1 | egg | |
| 75 | g | soft butter |
| For brushing | ||
| q.s. | milk |
Preparation
- To make the milk rolls, place the flour, lievito madre ADAM, lukewarm milk, sugar, and vanilla sugar in the bowl of a stand mixer. Briefly mix everything together, then add the salt and the egg. Turn on the mixer and knead until you get a smooth dough. Add the cubed butter and continue kneading until the dough is well-developed: it should pull away from the sides and bottom of the bowl and wrap around the dough hook. Shape the dough into a ball, cover, and let it rest in a warm, draft-free place until it doubles in size. This will take about 1 hour and 30 minutes.
- Once the dough has doubled, divide it into 10 equal pieces. On a lightly floured surface, shape each piece into a smooth roll about 12 cm long. Make two slightly diagonal slits on the surface of each roll and brush with milk. Cover and let rise for another 30 minutes.
- Meanwhile, preheat the oven to 170°C (static).
- After resting, brush the rolls again with milk and bake at 170°C for about 20 minutes, until lightly golden on top.
- Remove from the oven and enjoy the milk rolls warm or cold. They are delicious plain, or filled with butter and jam, butter and chocolate shavings, or any filling of your choice.
In collaboration with @passionecooking
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