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