U225X / RECIPE ADDITION
Record: CHAT-0243
Added: 2026-09-15
Record link: https://u225x.com/record/CHAT-0243#recipes

Twelve soft milk rolls using the recorded milk, egg and butter formula.
This addition is separate from the retained original notes. It is not a claim of a tested batch.

SOFT MILK ROLLS
Adapted from CHAT-0243's measured twelve-roll formula; kneading, proofing and baking method are newly supplied.
Yield: 12 rolls in a 9 × 13-inch pan
Prep / wait: 25 minutes active, plus 90–135 minutes rising
Cook: 20–25 minutes

INGREDIENTS
- 440 g bread flour or all-purpose flour (about 3 1/2 cups), plus up to 20 g only if needed
- 240 ml warm milk at 105–110°F (1 cup)
- 7 g active dry yeast (2 1/4 tsp)
- 50 g sugar (1/4 cup)
- 6 g fine salt (1 tsp)
- 1 large egg
- 55 g unsalted butter, softened (4 tbsp)
- 1 tsp neutral oil or softened butter for bowl and pan
- 1 tbsp melted butter for brushing after baking
- 1 egg beaten with 1 tbsp milk (optional wash)

METHOD
1. Stir warm milk, yeast and a spoonful of the measured sugar in a mixing bowl. Rest 5–10 minutes until foamy.
2. Add remaining sugar, egg, flour and salt. Mix to a rough dough. Knead with a dough hook on low for 4 minutes, then add softened butter in pieces and knead 5–7 minutes more until smooth and elastic.
3. The dough should be soft and a little tacky. Add the optional extra flour a teaspoon at a time only if it remains puddled rather than forming a dough.
4. Cover in a lightly greased bowl and rise 60–90 minutes, until doubled. Grease a 9 × 13-inch baking pan.
5. Divide into 12 equal pieces, about 70 g each, and round into tight balls. Arrange evenly in the pan, cover and proof 30–45 minutes, until puffy and nearly touching. Heat oven to 350°F.
6. Brush gently with optional egg wash. Bake 20–25 minutes, until golden and a center roll reaches about 190°F without wet dough inside. Tent with foil if browning too quickly.
7. Brush with the 1 tbsp melted butter. Cool 10 minutes in the pan, then transfer to a rack.

NOTES & STORAGE
- The CHAT-0243 milk, egg and butter formula is distinct from FOOD-001's water-based sandwich loaf; it is retained rather than replaced.
- Cool completely before bagging. Keep airtight at room temperature 2–3 days for best quality or freeze up to 3 months.
- The method completes a truncated excerpt and has not been kitchen-tested.

RECIPE BASIS & REFERENCES
CHAT-0243 source record: https://u225x.com/record/CHAT-0243