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
45g butter, melted
600g bread flour
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.