Soft Chinese bread rolls

Step 1

Place 180 g of the water and 35 g of the flour into mixing bowl, then heat 3 min/70°C/speed 3.

Step 2

Add yeast, milk powder, sugar, butter, remaining 600 g flour, 250 g water and salt, then mix for 7 sec/speed 6, then knead Dough /5 min. The dough will be very sticky.

Step 3

Transfer dough onto silicone bread mat or floured work surface, stretching, folding and slamming down onto the surface several times (this will improve the texture). Once the dough is elastic, work into a ball. Wrap in the silicone bread mat or place in a bowl, cover and set aside to prove in a warm place until doubled in size (approx. 30 minutes).

Step 4

Line a large baking tray (40 x 35 cm) with baking paper. Knock down dough, then divide into 12 equal portions (approx. 90 g each), shape into rolls and place onto baking tray. Cover and allow to double in size (approx. 15 minutes). Place into a cold oven and set temperature to 180°C. Bake for 20 minutes or until golden brown. Serve warm or allow to cool completely before storing in the pantry, fridge or freezer as preferred.