How to Prepare Favorite Milk Butter Rolls

Hey everyone, it's me, Dave, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Steps to Make Homemade Milk Butter Rolls. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Milk Butter Rolls, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Milk Butter Rolls delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Milk Butter Rolls is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few ingredients. You can cook Milk Butter Rolls using 10 ingredients and 14 steps. Here is how you cook that.

I thought that, "Sugar topped milk bread" should work well as butter rolls too, so I adjusted the amount of fat in the dough to create this recipe. My hubby declared this "Delish!" so I decided to upload the recipe!

The kneading and rising times are guidelines. Please check the state of the dough. The baking time also varies depending on your oven, so please keep checking and adjust if needed. The amount of milk needed depends on the type of flour you use and how humid it is that day, so please adjust it between 145 and 150 g! Recipe by Lesser Panda

Ingredients and spices that need to be Take to make Milk Butter Rolls:

1. 190 grams ☆Bread (strong) flour
2. 20 grams ☆Cake flour
3. 20 grams ☆Skim milk powder
4. 20 grams ☆Sugar
5. 2 1/2 grams ☆Salt
6. 2 1/2 grams ☆Dry yeast
7. 25 grams Unsalted butter
8. 10 grams Shortening or vegetable oil
9. 150 grams Milk
10. 1 egg + 1 1/2 tablespoons water Egg wash

Instructions to make Milk Butter Rolls

1. Place the powdered ☆ ingredients in a bowl, placing the dry yeast and salt well apart so they don't touch directly, and mix well. Add the milk and keep mixing until it's no longer powdery.
2. Start kneading. You can do this by hand, in a mixer, or in a bread machine. Knead the dough properly until it forms a gluten film. When you stretch the dough out slowly it should form a thin, translucent film. I used a mixer for 10 to 15 minutes.
3. When a gluten film is formed, divide the dough into about 10 pieces using a pastry scraper. Add the shortening and butter and knead them in.
4. Keep kneading well until a strong gluten film forms. I knead it for about 7 to 10 minutes. The timing is a guideline only - check your dough to see when to stop.
5. Round the dough off into a ball with a smooth, taut surface. Place the dough in a bowl, cover the bowl with plastic wrap and leave to rise at 30°C for 50 to 60 minutes (1st rising).
6. When the dough has increased to more than twice its volume, it's good. I checked it by poking the dough with a finger (if the dough doesn't fill the hole back in, it's good).
7. Fold the dough into thirds, and press to deflate. Divide the dough into 8 pieces, round off each piece into a ball with a smooth, taut surface, cover with plastic wrap and leave to rest at room temperature for 15 minutes.
8. After the dough has rested, press down on each piece to deflate. Roll each piece out into an oval shape. Fold the top and bottom sides down towards the center, and press down.
9. Fold the dough over in half, and press the seam securely closed. Be careful not to include any air bubbles. Using both hands, stretch the dough out so it's almost 30 cm long.
10. Roll the dough out to form a long teardrop shape, that's about 25 cm long. Start rolling it up from the wider end. Seal the end of the roll securely and place the roll so the seam is on the bottom.
11. Cover with plastic wrap and leave for the 2nd rising, until the rolls have increased by 2 to 2 1/2 times their original size. It took me 30 to 40 minutes at 30°C (in the summer). Preheat the oven to 180°C.
12. Make the egg wash and brush it on the rolls. If it's not too much work, it's best to strain the egg wash to remove any impurities, so that you have a smooth, flawless finish on your rolls.
13. When the oven has finished heating, lower the temperature to 170°C and bake the rolls for 15 minutes (check to see how they are going and adjust the time). Done!
14. Soft and fluffy and tender.

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So that is going to wrap this up for this special food How to Prepare Any-night-of-the-week Milk Butter Rolls. Thank you very much for reading. I am confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!