– 500 g T55 or T45 flour
– 6 g salt
– 85 g sugar
– 15 g fresh yeast
– 380 g milk
– 2 eggs
– 125 g softened butter

Preparation of the milk rolls
Pour the sifted flour into a bowl, add the salt and sugar. Mix well. Prepare the leaven: dissolve the fresh yeast in a little warm milk (taken from the 380 g). Make a well in the flour, pour in the yeast and cover with the flour from the edge. Then start mixing to incorporate the flour in its entirety.

Knead for a few minutes, bringing the elements together into a homogeneous dough that comes away from the sides of the bowl. If necessary, if it sticks too much, do not hesitate to add a little more flour. Finally add the softened butter in small pieces, kneading with each addition to obtain a smooth, supple and homogenous dough.

Cover with a clean cloth and leave to rest and rise for about 45 minutes (in a warm place).

After this time, line the baking sheets with baking paper. Place the dough on a floured work surface to form 80g pieces (see video). Place them on the baking sheets, spacing them 5 cm apart. Cover and leave to rise for 20 minutes (in a dry, warm place).

Preheat the oven to 200°C, gently brown the puffed dough pieces with a whole beaten egg, score the surface with a sharp knife and put in the oven to bake for about 12 minutes.

Leave to cool on a wire rack.

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