@taylorrecipes24: Super Soft Milk Bread Rolls Recipe 👉Ingredients: Milk Roux (Liquid Starter): Whole milk: 120g (½ cup) Instant dry yeast (high sugar tolerance): 3g (1 tsp) Egg yolk: 1 large yolk (about 18g) Main Dough: Bread flour (high-gluten): 270g (2¼ cups) Ice water: 80g (⅓ cup) Unsalted butter: 30g (2 tbsp) Salt: 3g (½ tsp) Optional Filling: Strawberry jam or cream cheese Topping: Butter (for scoring): 1–2 tbsp, softened Powdered sugar: for dusting --- Directions: 1. Make the milk roux starter: I gently warmed the milk to about 95°F (35°C), just warm to the touch — not hot. I stirred in the yeast until dissolved, then whisked in the egg yolk. I added the bread flour and mixed until no dry flour remained. I covered it and let it ferment in a warm spot (77–86°F / 25–30°C) for about 1 hour, until bubbly and expanded. Then I chilled it in the fridge to cool down. 2. Make the dough: In my stand mixer bowl, I added the chilled milk roux, bread flour, and ice water. I kneaded on medium speed until a rough dough formed, then switched to high speed for about 8–10 minutes, until the dough reached 70% gluten development (thick stretchable film). Then I added the butter and salt, kneading again on high speed until the dough reached full gluten development — it formed a thin "glove-like" windowpane. I aimed to keep the dough temp between 75–79°F (24–26°C). 3. First proof: I shaped the dough into a ball, placed it in a bowl, and covered it with plastic wrap. I proofed it at 86°F (30°C) for 40 minutes, until puffy and full of tiny bubbles. 4. Shape: I deflated the dough, divided it into 8 equal pieces (~60g each). I rounded each into a tight ball, seam-side down, then let them rest 15 minutes covered. Then, I gently flattened and elongated each piece. Using a rolling pin, I rolled them from the middle outward into an oval, flipped them, pressed the bottom edge thin, and tightly rolled from top to bottom like a jelly roll. I pinched the seam and shaped them into a 22cm rope, curling the thinner end inward to create a circular shape. For variation, I filled a few with strawberry jam, sealing the ends carefully. 5. Second proof: I placed them on a parchment-lined tray with space in between. After a light misting of water, I proofed them at 93°F (34°C) with a bowl of hot water in the oven for 40 minutes, until they were 1.5x in size. 6. Bake: I scored 3 slashes on top of each roll, piped a bit of soft butter into each slash, and sifted powdered sugar on top. I baked them at 356°F (180°C), upper and lower heat, middle rack for 15 minutes. 7. Cool & enjoy: Fresh out of the oven, I gave them a light shake to release steam and transferred them to a rack to cool. The original ones were milky and fluffy, and the strawberry jam version added a sweet surprise. Still soft the next day! #creatorsearchinsights #Recipe #EasyRecipe #baking #bread #delicious #yummy #cookingathometiktoktv

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Monday 14 April 2025 14:42:51 GMT