Milk Butter Rolls
Milk Butter Rolls

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, milk butter rolls. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Milk Butter Rolls is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Milk Butter Rolls is something that I’ve loved my entire life. They are nice and they look wonderful.

Roll up the dough jelly roll style and pinch to seal. Place the rolls in the prepared pan. Heat until mixture is warm and butter is melted (it will start to slightly bubble around the edges of the pan), remove from heat and cool to lukewarm (this is important, because if it's too hot, it will kill the yeast).

To get started with this particular recipe, we have to prepare a few ingredients. You can cook milk butter rolls using 10 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Milk Butter Rolls:
  1. Take 190 grams ☆Bread (strong) flour
  2. Make ready 20 grams ☆Cake flour
  3. Prepare 20 grams ☆Skim milk powder
  4. Take 20 grams ☆Sugar
  5. Get 2 1/2 grams ☆Salt
  6. Make ready 2 1/2 grams ☆Dry yeast
  7. Prepare 25 grams Unsalted butter
  8. Take 10 grams Shortening or vegetable oil
  9. Get 150 grams Milk
  10. Prepare 1 egg + 1 1/2 tablespoons water Egg wash

As the rolls bake, the milk sauce thickens up a bit into a fabulous custard. Remove from heat, and pour over top of rolls. You end up with super soft, fluffy and buttery rolls thanks to them. You can also use olive oil instead of butter to make the rolls lighter.

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.

But we all know that buttery rolls taste better. You'll need: Milk, Sugar, Self Rising Flour*, Vanilla, Shortening, Cinnamon, and some butter at room temperature. There are two sticks of butter pictured here but you only need one. They were friends and hated to be separated just yet. *To make your own self rising flour, see my FAQ page. This dinner roll recipe calls for the simplest of ingredients: flour, yeast, sugar, salt, milk, eggs and butter.

So that’s going to wrap it up for this special food milk butter rolls recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!