Though I have never met a yeast roll I didn’t like, these milk rolls are next level! Adding milk powder and cream elevate their richness and the rolling process makes them flaky and delicious! My girls love helping me during the rolling process, makes for imperfectly shaped rolls and extremely proud little girls! An easy sacrifice in my book! The rise time is pretty standard but make sure you allow yourself some extra time for rolling them! M
Makes 12 rolls
Prep time: 45 min
Rise time 90-120 minutes
Use kitchen scale for exact measurements!
270 g Bread Flour
30 g Cake Flour
15 g Milk Powder
40 g Sugar
4 g Salt
5 g Active Dry Yeast
25 g Egg, Slighty Whisked
125 g Milk
75 g Whipping Cream
1 TBSP Milk
Maldon Sea Salt Flakes
Weigh out and mix all dry ingredients. Add wet ingredients and mix until combined, either by hand or on stand mixer. Knead until soft and smooth, either by hand or with dough hook on speed 2.
Test dough using the ‘windowpane test’ where you tear off a small piece of dough and work it into a ball. Gently work dough into a square. Dough is ready when it will get very thin before it tears!
Lightly coat dough in oil or butter and cover with a towel. I love my antique, vented dough rising pan! Let rise 60-90 minutes, until doubled in size. My oven has a “bread proof” setting which is so convenient but if yours doesn’t, preheat oven to 350* for 4 minutes to warm up your oven, then turn it off!
Once dough has doubled in size, remove from pan and punch down 2-3 times. Weigh it on your kitchen scale and divide number by 12. Portion out dough into 12 portions, using that number to ensure equal sizes. Gently roll each piece into a ball.
Take each piece and roll into a long, oval shape.
Starting from the end, roll the dough up. Turn piece to the side and repeat process. Place seam side down in a buttered pie pan. Repeat process for 11 additional rolls.
Cover with a towel and let rise until doubled in size again. If using oven to proof, when they are about 75% risen, pull out if oven and preheat to 340*.
Mix egg and 1 TBSP of milk. Very lightly brush the tops of rolls and place in pre-heated oven.
Bake until tops are brown, approx 30 min. Remove from oven and brush tops liberally with butter and sprinkle with Maldon Sea Salt Flakes. Try not to eat the whole pan!