Milk Bread
Ingredients
- 300ml warm milk (slightly heated — do not use it very hot as it can “kill” your yeast)
- 1 tbsp butter
- 2 eggs
- 5 tbsp sugar
- 10g dried active yeast (you will also find it as “instant yeast” in English)
- 1 tsp salt
- 5 cups wheat flour (plain/cream flour)
- 1 egg yolk with 2 tbsp milk, for brushing
You can use a stand mixer to knead, or doing it on a worktop also works. Watch the video at the end of the method to get an idea of how to knead the dough — the recipe is very similar.
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In a large bowl or in the mixer bowl, combine the milk, sugar, eggs and butter and mix so that the butter and sugar melt
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Add the yeast and leave it for about 2 minutes
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Add the flour a little at a time (1 cup at a time), stirring so it incorporates into the liquid; add the salt mixed into the flour — I avoid adding it directly onto the yeast so as not to “kill” the yeast
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Keep stirring the dough and adding the flour little by little, feeling when the dough starts to come away from your hands
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As soon as it is a smooth, soft dough, leave it to rise in a bowl greased with oil or butter for about 45-60 minutes
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After the first rise, divide the dough into small portions (I make 100g portions each)
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Roll out with a rolling pin and roll up the little rolls, arranging them on a baking tray leaving 1-2cm of space for them to rise again for a further 45-60 minutes (in the photo they had already risen)
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Preheat the oven to 180C and bake the rolls for 25-30 minutes, or until they are golden — do not leave them too long or they dry out
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Keep them in a sealed bag or a container with a lid to keep them soft, or heat them in the microwave for 20 seconds before serving
Video for reference: