Hand Knead Soft Bread Roll
Soft and fluffy bread roll - hand kneads, no machine needed!
Ingredients
- 600 g Flour 100% All-purpose or 50% All-purpose + 50% Bread Flour
- 310 ml Milk
- 22.5 g Dry Yeast
- 60 ml Water
- 105 g Caster Sugar
- 7 g Salt
- 2 Eggs
- 95 g Butter
Instructions
- Heat the water to lukewarm. Put the dry yeast in a small bowl and add the warm water in. Add 1tsp (5g) of sugar. Mix gently and leave it aside for 5-10mins.
- Put the flour in a large mixing bowl. Add 100g Sugar and Salt, mix well.
- Add eggs and milk in the middle of the flour. Mix slightly from the center to outside. Add the yeast mixture and mix to form a dough.
- On a big smooth surface, sprinkle some flour and transfer the dough from the mixing bowl. Start kneading, when the dough gets less sticky, add 75g of butter, and continue kneading until a smooth dough formed - in total the kneading process can take up to 20 mins.
- Sprinkle a bit of flour into a large mixing bowl and put the smooth dough inside. Cover with Clingfilm and place it in a warm area. Let the dough rise until it doubles the size, around 45 - 60 mins.
- When the dough doubles its size, transfer it to a smooth surface that is sprinkled with flour on top. Press the air from the dough, cut it equally to 16 pieces. Roll and shape into a small bread roll. Line a piece of baking paper on a baking tin and put the bread roll on it with enough space between each of them. Put a warm damp clean kitchen towel on top, covering all spaces from the dough, leave it at a warm place for another 45-60 mins.
- Preheat the oven to 205 degrees Celsius.
- When time is up, put the bread roll in the oven. The bread roll gets burnt very quickly. The total baking time is around 12-15 mins. If you see the bread is getting too brown, put a foil on top to avoid further browning.
- Melt 20g Butter. When the bread roll is ready, take it out of the oven, and brush some melted butter on top. Then the bread roll is ready to serve!