Soft Milk Bread Rolls with Butter and Orange Jam

Ingredients

• 190 g Milk (Warm (about 38‑40°C) to activate yeast)
• 50 g Egg (Room‑temperature, about 1 large egg)
• 38 g Granulated sugar (Helps feed the yeast and adds slight sweetness)
• 6 g Salt (Enhances flavor; dissolve with sugar)
• 4 g Instant dry yeast (Active instant yeast; no proofing needed)
• 350 g Strong (bread) flour (High‑protein flour for structure)
• 41 g Unsalted butter (Room‑temperature, cut into small pieces)
• 5 g Vegetable oil (For greasing the pan)
• 15 ml Milk (for brushing) (Helps develop a golden crust)
• 20 g Butter (melted, for finishing) (Brush on hot rolls for shine and flavor)
• 30 g Orange jam (Serve on the side or spread on warm rolls)

Instructions

1. Warm the milk

   Measure 190 g of milk and warm it to about 38‑40 °C (just warm to the touch).

   Time: PT5M

2. Combine wet ingredients and dissolve sugar, salt, yeast

   Add 38 g sugar, 6 g salt, and 4 g instant yeast to the warm milk. Stir until fully dissolved, then whisk in the 50 g room‑temperature egg.

   Time: PT5M

3. Incorporate flour

   Add 350 g strong flour to the bowl. Mix with a whisk or wooden spoon until no dry flour remains; the dough will be shaggy.

   Time: PT5M

4. Autolyse (first rest)

   Cover the bowl and let the dough rest at room temperature for 20 minutes. This allows the flour to hydrate and the gluten to begin forming.

   Time: PT20M

5. Add butter and knead

   Add 41 g softened butter in small pieces. Knead by hand on a lightly floured surface for 8‑10 minutes until the butter is fully incorporated and the dough becomes smooth and elastic.

   Time: PT10M

6. First fermentation (bulk rise)

   Transfer the dough back to the bowl, cover, and let it rise in a draft‑free spot until doubled in volume, about 60 minutes.

   Time: PT1H

7. Prepare the pan

   Grease a 23 cm square pan with a thin layer of oil and line it with parchment paper or foil. Set aside.

   Time: PT5M

8. Divide and pre‑shape the dough

   Turn the dough onto a lightly floured surface. Punch down gently, then divide into 16 equal pieces (≈40 g each). Round each piece by cupping it in your hands to create smooth tops. Place them in the prepared pan, spacing evenly. Cover with plastic wrap and let rest for 15 minutes to relax the gluten.

   Time: PT15M

9. Second fermentation (proof)

   After the short rest, gently reshape each piece to tighten the surface, cover again, and let rise until the dough has nearly doubled, about 55 minutes.

   Time: PT55M

10. Preheat the oven

    While the dough proofs, preheat the oven to 160 °C (320 °F).

    Time: PT5M

    Temperature: 160°C

11. Brush and bake

    Remove the plastic wrap. Brush the tops of the rolls lightly with 15 ml milk. Bake in the preheated oven for 20 minutes, or until the tops are golden and the rolls sound hollow when tapped.

    Time: PT20M

    Temperature: 160°C

12. Finish and serve

    Immediately after removing from the oven, brush the hot rolls with 20 g melted butter. Serve warm with orange jam on the side.

    Time: PT5M

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

30 g

Fat

5 g

Fiber

1 g

Ingredient Substitutions

• Instead of Milk: Almond milk (warm), Soy milk (warm)
• Instead of Egg: 1 tbsp unsweetened applesauce (for vegans), 1 tbsp plain yogurt
• Instead of Granulated sugar: Honey (reduce liquid by 5 g), Coconut sugar
• Instead of Salt: Sea salt, Kosher salt (use 1 ½× amount)
• Instead of Instant dry yeast: Active dry yeast (proof in warm milk)
• Instead of Strong (bread) flour: All‑purpose flour (add 1 tbsp vital wheat gluten)
• Instead of Unsalted butter: Margarine, Vegetable oil (reduce by 10 g)
• Instead of Vegetable oil: Butter or non‑stick spray
• Instead of Milk (for brushing): Egg wash (1 egg + 1 tbsp milk), Melted butter
• Instead of Butter (melted, for finishing): Olive oil, Melted coconut oil
• Instead of Orange jam: Apricot jam, Marmalade

Equipment Needed

• Digital kitchen scale
• Large mixing bowl
• Whisk or wooden spoon
• Dough scraper or spatula
• 23 cm square baking pan
• Parchment paper or foil
• Plastic wrap
• Oven
• Pastry brush
• Cooling rack (optional)
• Timer

Critical Steps — Do Not Skip

• Ensuring the milk is warm but not hot before adding yeast.
• Fully incorporating butter during kneading to achieve a smooth dough.
• First fermentation until the dough doubles in size.
• Second proofing to develop a light, airy crumb.
• Baking at the correct temperature (160 °C) for the right crust color.

Chef Tips from the Video

• For an extra‑soft crumb, replace 20 g of the flour with cake flour.
• A pinch of vanilla extract (½ tsp) added to the milk gives a subtle aroma.
• If you like a glossy finish, brush the rolls with a mixture of 1 egg white and 1 tbsp milk before baking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze baked rolls in a zip‑top bag for up to 1 month; reheat in a 150 °C oven for 5‑7 minutes.

Room temperature: Best eaten the same day; can keep at room temperature for up to 6 hours in a sealed container.

Make-Ahead Tips

• After step 9, you can freeze the shaped, proofed rolls. Bake from frozen, adding 5 minutes to the baking time.
• Baked rolls freeze well; wrap tightly in foil before placing in a freezer bag.