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Milk Butter Rolls
Milk Butter Rolls

Before you jump to Milk Butter Rolls recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

Opting to eat healthily has great benefits and is becoming a more popular way of living. The overall economy is affected by the number of men and women who are dealing with health conditions such as hypertension, which is directly linked to poor eating habits. Wherever you look, people are encouraging you to live a healthier lifestyle but but then, you are also being encouraged to rely on fast foods that can affect your health in a detrimental way. People typically think that healthy diets demand a lot of work and will significantly alter how they live and eat. It is possible, though, to make some minor changes that can start to make a positive impact to our day-to-day eating habits.

Initially, you will need to be extremely careful when food shopping that you don’t automatically put things in your basket that you don’t want to eat. For instance, if you eat cereal for your breakfast, do you ever stop to see what the sugar and salt content is before buying? One wholesome alternative that can give you a positive start to your day is oatmeal. By mixing in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a positive change to your diet.

Obviously, it’s not difficult to begin integrating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to milk butter rolls recipe. To cook milk butter rolls you need 10 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to prepare Milk Butter Rolls:
  1. Provide 190 grams ☆Bread (strong) flour
  2. Take 20 grams ☆Cake flour
  3. Take 20 grams ☆Skim milk powder
  4. You need 20 grams ☆Sugar
  5. You need 2 1/2 grams ☆Salt
  6. You need 2 1/2 grams ☆Dry yeast
  7. Provide 25 grams Unsalted butter
  8. Provide 10 grams Shortening or vegetable oil
  9. You need 150 grams Milk
  10. You need 1 egg + 1 1/2 tablespoons water Egg wash
Instructions to make Milk Butter Rolls:
  1. Place the powdered ☆ ingredients in a bowl, placing the dry yeast and salt well apart so they don't touch directly, and mix well. Add the milk and keep mixing until it's no longer powdery.
  2. Start kneading. You can do this by hand, in a mixer, or in a bread machine. Knead the dough properly until it forms a gluten film. When you stretch the dough out slowly it should form a thin, translucent film. I used a mixer for 10 to 15 minutes.
  3. When a gluten film is formed, divide the dough into about 10 pieces using a pastry scraper. Add the shortening and butter and knead them in.
  4. Keep kneading well until a strong gluten film forms. I knead it for about 7 to 10 minutes. The timing is a guideline only - check your dough to see when to stop.
  5. Round the dough off into a ball with a smooth, taut surface. Place the dough in a bowl, cover the bowl with plastic wrap and leave to rise at 30°C for 50 to 60 minutes (1st rising).
  6. When the dough has increased to more than twice its volume, it's good. I checked it by poking the dough with a finger (if the dough doesn't fill the hole back in, it's good).
  7. Fold the dough into thirds, and press to deflate. Divide the dough into 8 pieces, round off each piece into a ball with a smooth, taut surface, cover with plastic wrap and leave to rest at room temperature for 15 minutes.
  8. After the dough has rested, press down on each piece to deflate. Roll each piece out into an oval shape. Fold the top and bottom sides down towards the center, and press down.
  9. Fold the dough over in half, and press the seam securely closed. Be careful not to include any air bubbles. Using both hands, stretch the dough out so it's almost 30 cm long.
  10. Roll the dough out to form a long teardrop shape, that's about 25 cm long. Start rolling it up from the wider end. Seal the end of the roll securely and place the roll so the seam is on the bottom.
  11. Cover with plastic wrap and leave for the 2nd rising, until the rolls have increased by 2 to 2 1/2 times their original size. It took me 30 to 40 minutes at 30°C (in the summer). Preheat the oven to 180°C.
  12. Make the egg wash and brush it on the rolls. If it's not too much work, it's best to strain the egg wash to remove any impurities, so that you have a smooth, flawless finish on your rolls.
  13. When the oven has finished heating, lower the temperature to 170°C and bake the rolls for 15 minutes (check to see how they are going and adjust the time). Done!
  14. Soft and fluffy and tender.

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