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
- Stir warm milk, yeast and a spoonful of the measured sugar in a mixing bowl. Rest 5–10 minutes until foamy.
- 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.
- 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.
- Cover in a lightly greased bowl and rise 60–90 minutes, until doubled. Grease a 9 × 13-inch baking pan.
- 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.
- 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.
- 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.