SOFT, FLUFFY AND SWEET MILK BREAD ROLLS

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I made sandwiches, this time sandwiched with home-baked milk buns. Everyone loved them. It wasn’t just about the sauteed mushrooms or caramelized onions but the freshly baked milk buns. Nothing beats homemade bread! Milk buns are always a good idea. And the best part is, you only need one, or two ingredients to make the sweetest, fluffiest and softest milk bread rolls! What’s more is, with one dough, you could add chips, stuff with Nutella, drizzle with ganache or fill with a good cinnamon butter filling; whichever way you want to serve it!

The trick to good soft and fluffy bread is a good gluten structure in the dough. Not overdeveloped( although quite rare), not underdeveloped( common culprit) just developed enough. A few things come into play. First, you need to work the dough, a few minutes before adding butter just to maximise the gluten, butter inhibits and slows down gluten formation.

High protein flour works best but all-purpose flour still does the trick. To know when the dough is ready for proofing, knead until springy or until it passes the window pane test. Milk and egg will enhance moisture hence softness while the condensed milk acts as a sweetener but also increases the milk flavour. For a golden shiny exterior egg wash prior to baking or bath with simple syrup after baking, or a mix of both for maximum shine.

Milk Bread Rolls Recipe Run-Through

1. Mix, milk, condensed milk, egg then add flour and instant yeast and knead for 10 minutes until soft.
2. Add butter and knead for another 8-10 minutes until the dough is soft and springy.
3. Spread oil or butter in a bowl then put in the kneaded dough. Cover with a cling film or a kitchen towel
4. Let sit until double in size( 1-2 hours at room temperature) or up to 6 hours refrigerated. You can also proof it overnight and bake the next day.
5. When ready, cut and roll into balls placing on a baking tray. Measure each cut dough on a weighing scale for perfectly uniform-sized dough.
6. Cover with a kitchen towel and let the dough rise until double in size.
7. Bake in a preheated oven until golden brown ( at 180 for 30 minutes)

Recipe Tips

• The condensed milk acts as a milk hydrator and sweetener in this recipe. To substitute use evaporated milk but also increase the sugar amount to 50 grams in this recipe.
• Adequately space the buns when placing them on a tray prior to baking since each will puff up and fill up the spaces in the tray.
• This recipe uses instant dry yeast however, if you are using active yeast mix it with the milk and let it sit for 10-15 minutes then add it back to the rest of the ingredients and knead. For extra shine egg wash and brush with simple sugar syrup.

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