These milk rolls are soft and incredibly diverse. Dress them up as dinner rolls, a picnic roll with a spread like tapenade, plated rolls for cocktails or pumpkin shaped rolls for the younger ones.
15g instant yeast
300ml water, lukewarm
60ml milk powder
45ml sugar
7,5ml salt
1 egg
45g butter, melted
600g bread flour
Topping:
1 egg
15ml milk
5ml sesame seeds
5ml poppy seeds
Pour 300ml lukewarm water into a mixing jug and sprinkle the yeast over.
Add the milk powder, sugar, egg and melted butter to the mixture and give it a good mix with a spoon.
Add the bread flour and salt to the bowl of a stand mixer.
Turn the mixer onto low speed and add the water.
Now turn the mixer onto medium speed and knead for 5 minutes.
Oil a clean mixing bowl and place the dough into it. Cover with plastic wrap and leave
to rise to double the volume.
Preheat your oven to 200℃.
Knock down the dough and divide it into 30g pieces for the dinner rolls and 60g pieces for the picnic ring.
Grease a 20cm X 20cm baking tin for the dinner rolls and a loose-bottomed cake tin for the picnic roll.
Place the shaped dough balls half a centimetre apart in the baking vessel.
Mix the egg and milk in a small bowl and brush it over the dough. Sprinkle the seeds on top and leave to stand for 15 minutes.
Bake the rolls for 15 – 20 minutes.
My Whisk and I 