Milk bread roll is really easy to make and can be enjoyed alone or with any other food of your choice.
- 1/2 Cup Milk
- 1/3 Cup All-Purpose Flour
- 2 1/2 Cups All-Purpose Flour
- 1/2 Cup Milk
- 1/4 Cup Sugar
- 1 Teaspoon Salt
- 1 Tablespoon Instant Yeast
- 4 Tablespoons Melted Butter/Margarine
- 1/2 Cup Whole Milk
- 1 Large Egg
- To make the starter: Combine the 1/2 cup of milk and 1/3 cup of flour in a small saucepan, and whisk until no lumps remain. Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
- Transfer the starter to a small mixing bowl or measuring cup and let it cool to room temperature.
- To make the dough: In a bowl, mix the flour, salt, sugar and yeast dough ingredients.
- Then crack the eggs open in a small bowl and whisk. Add the milk and mix well.
- Add the butter/margarine to the flour mixture then work with your hands.
- Mix in the egg and milk mixture and the started and work it in. Knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.
- Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.
- Gently deflate the dough, divide it into 8 equal pieces, and shape each piece into a ball.
- Place the rolls into a lightly greased round pan. Cover the pan, and let the rolls rest for 40 to 50 minutes, until puffy.
- Preheat the oven to 350°F. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 28 to 32 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll should read at least 190°F.
- Remove the rolls from the oven. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely.