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10 minutes before you are ready to bake these rolls, place a deep baking tray filled with water on the bottom shelf of the oven and set the oven to preheat to 190°C / 375°F.
Place the lukewarm milk and water into a jug and stir in the instant yeast and the sugar.
Place the bread flour, butter and salt into the bowl of a stand mixer (or a large mixing bowl if you are going to knead by hand).
Pour the milk mixture into the flour - the yeast will have already started to foam.
Turn on the stand mixer and mix for about 2 minutes on a low speed until the dough comes together and all the flour has been incorporated. Then turn up the speed to medium and leave for another 5 minutes.
If mixing by hand - mix the liquid and flour together with a flat-bladed knife until well combined. Then knead the dough for at least 10 minutes. You may have to add a little extra flour if the mixture is too sticky.
Cover the bowl with a clean cloth and leave in a warm place for 1 hour until the dough has doubled in size.
Punch the dough down and then form into a flat disk and place on a well-floured work surface.
Divide the dough into 12 equally-sized pieces, then roll each piece into a ball.
Flatten each ball slightly and press the side of your hand into the dough to form a deep indentation. Bring the two sides of the dough up and then press each end together to seal (see post for an illustration on how to do this.).
Place the rolls a few centimeters apart on a lightly floured non-stick baking sheet.
Cover the tray with a clean cloth and leave for another hour to proof. The rolls should double in size.
Brush the top of the rolls lightly with milk and place the baking tray in the pre-heated oven. Bake for 20 minutes until the rolls are golden brown.
Remove from the oven and allow to cool, uncovered.