Milk buns perfect for a simple, genuine afternoon snack at home, but also great for a break outside with a checkered tablecloth and some juice.
- Manitoba flour 1 ¼ cup (150 g)
- Fresh brewer’s yeast 2 tsp (7 g)
- Butter 1 ¾ oz (50 g)
- Fine salt 1 tsp (7 g)
- 3 cups flour (350 g)
- Whole milk 1 ¼ cup (300 g) – at room temperature
- Sugar ⅓ cup (60 g
- 1 egg
- 1 ¼ tbsp (20 g) whole milk
- Melt the butter over low heat and let it cool. Pour the two sieved flours into a bowl, add the sugar and yeast.
- Pour the milk at room temperature,start mixing with a dough cutter to blend the ingredients, then continue by hand and as soon as you have a homogeneous mixture, you can add the melted butter
- Knead again by hand to incorporate the butter and finally add the salt. Knead again in the bowl, then move to the slightly oiled work surface and handle the dough for about 15 minutes until it is smooth and elastic.
- Twirl it to obtain a spherical shape. Place it in a lightly buttered bowl and let it rest for about 2 hours in a cold oven with just the light on or in a place away from drafts, covered with plastic wrap.
- Once the rising time has elapsed, your dough will have increased in volume. Place it on the worktop and handle it briefly to obtain two sticks. Divide them in half lengthwise.
- Divide them into about 30 chunks, approximately 1 oz each.To form the rolls you can pull each chunk of dough and give it an elliptical shape.
- Lightly dust your fingers with flour to tuck all the edges under the center, then rotate them.
- Slightly pinch the base to seal, and you have your first roll. Place the milk rolls on a drip pan lined with baking paper.
- Mix egg and milk in a bowl,brush the rolls and leave to rise for about 30 minutes. Once risen, bake your milk bread in a static oven preheated to 400°F (200°C) for about 12-13 minutes. Once cooked, place them on a grill to let them cool before serving with sweet fillings such as jams, marmalade and sweet creams or with cold cuts and cheeses!