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Export 5 ingredients for grocery delivery
Step 1
In a medium size saucepan, add milk, powdered milk, sugar, and 4 tbsp butter.
Step 2
Heat the mixture until butter has just dissolved. Remove from heat and set aside to cool down.
Step 3
In a small bowl, add 1/2 cup lukewarm water with a pinch of sugar. Sprinkle yeast over the top and leave aside for 10 minutes to activate, until foamy.
Step 4
In a stand mixer with dough hook attached, add half of the flour, 3/4 tsp salt, milk mixture, egg and foamy yeast mixture. Beat at slow speed until smooth.
Step 5
Add 1/4 cup flour at a time to until dough comes together.
Step 6
Transfer the dough to a floured surface, knead for 10 minutes until dough is smooth and elastic. (add 1/2 to 1 tbsp flour if sticky dough is difficult to tackle.) Or knead in stand-mixer for 6 minutes using 1-2 tsp flour at a time. After kneading, transfer the dough to oiled bowl, turn upside down to cover in oil and cover with clear wrap. Let rise at warm place for 1 to 1 &1/2 hour until double in size.
Step 7
Punch down the dough and leave it aside to rest for 15 minutes.
Step 8
Melt the remaining butter in a saucepan. Brush a square cake-pan with butter. Transfer the rested dough to work surface. Divide dough into 12 equal portions. Roll each portion to a slightly flat ball and place in pan next to each other. (3 rows of 4 balls each) cover with clean kitchen towel and let rise at room temperature for 30-40 minutes.
Step 9
Preheat oven to 375°F (190°C)
Step 10
Brush the tops of the rolls with the remaining melted butter and sprinkle evenly with the sea salt.
Step 11
Bake for about 18-20 minutes or until golden brown. Remove from the oven and then brush with some more melted butter if you prefer. Makes 12 rolls.
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