Milk bread rolls

1 comment
baking, bread, thermomix
This milky bread dough is right up there as one of the easiest fail safe recipes around. It is adapted from the Fast and Easy Cooking TM3 Thermomix book – it can easily be adapted for hand or bread machine. If you divide into 12-14 at end of first poof roll and twist into knots, they will be a lovely dinner party addition. They freeze so well that you could bake in advance.
Substitute flour to taste, just remember that speciality, ancient, and wholewheat typically require a bit more liquid and may take longer to rise. Sugar can be substituted for honey, gram for gram, or to taste ( though I'm not sure why you'd want it sweeter)

milk rolls

  • Servings: 12-14
  • Difficulty: easy
  • Print
 
Ingredients
  • 400g full cream milk, brought to 37°
  • 7g instant yeast
  • 1 egg, beaten
  • 650g strong bread flour
  • 10g salt
  • 10g honey
  • 50g softened, unsalted butter (or oil)
  • Salt, sesame, poppy seeds mixed with 40g milk for glazing.
Method
  • Heat the milk in TM bowl until it reaches 37°. If this is straight out of the fridge it'll take more than 3minutes, sp2
  • Add the dried yeast and mix for 30 seconds, sp2
  • Weigh in flour, salt, butter, honey, egg
  • Mix on dough setting, 4 minutes
  • Leave to rise in TM bowl until doubled in size (if you can't spare it for an hour, empty into bowl, cover and leave in warm spot)
  • Knock back by mixing on dough setting for 40 seconds
  • Empty onto silicone mat and divide into 12-14 evenly sized pieces. Either put into prepared mini loaf tins, or roll each piece and knot.
  • Leave to rise by placing in big plastic bag for around 40 minutes
  • Preheat oven to 230°C/450°F
  • Brush each roll with the seeded salted milk
  • Place well risen rolls into hot oven for 5 minutes before lowering temperature to 200°C/400°F
  • Bake for further 10 minutes. If you have made 14 or more small rolls keep an eye.
  • I baked on floor of roasting oven for 5 minutes before moving to baking oven for 10 minutes.
  • Cool on wire rack.
  • Enjoy with homemade lemon curd.

Thanks for visiting! I am always interested if you have any comments 🙂

Have a great day.

Anne

 

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Welcome to my blog! After a L O N G break from blogging during which Instagram (vannilla)took over my life, I am returning in a more varied format. Yes, I will bake and have been a Thermomix users from the days before it was cult-like. I'll share the best but I will also include that other hobby in my life, photography from my small island and beyond. If you like what you see, I'd love to hear from you! Anne

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