These milk rolls recipe is very easy and simple. The softness of these tender buns brings in many compliments. Served warm with butter or jam, they’re a big hit at any meal. They re-heat nicely, too. They are easy to make, you can shape them in various ways (buns, knots, twists, plaits or any other possible you can imagine). before baking, you can sprinkle them with sesame seeds, poppy seeds, cumin seeds or even the grated cheese. Or you can leave it simple.
750 g strong white flour, plus extra for dusting
60 g butter or white vegetable fat
2 tsp salt
1 x 7 g sachet fast-action dried yeast
about 450 ml tepid milk
sunflower oil for greasing
1 egg, beaten
poppy seeds, sesame seeds or cumin seeds for sprinkling
Put the flour into a large bowl, rub in the butter, then stir in the salt and yeast. Make a well in the middle and pour in the milk. Using a wooden spoon, mix to a soft but not sticky dough.
Lightly oil a large bowl. Knead the dough until smooth and elastic. Shape into a round and place in the bowl. Cover with oiled cling film and leave in a warm place for 1 – 1½ hours until doubled in size.
Turn out the dough on to a lightly floured work surface and knock back with your fists. Knead for 2 -3 minutes until the dough is smooth and elastic.
Divide the dough into 18 even-sized pieces and shape into balls, folding the sides to the middles to form tight round balls, or shape as ever you wish.
Lightly oil 2 – 3 baking trays. Arrange the rolls on the baking trays, leaving enough room between them for the dough to expand, cover loosely with oiled cling film, and leave in a warm place to rise for 15 – 20 minutes until the dough has doubled in size.
Brush the rolls with the beaten egg to glaze and sprinkle your chosen seeds. Bake in a preheated oven at 230°C/450°F/Gas 8 for about 15 minutes until well risen and golden. Tap the bases to see if the rolls are cooked: they should sound hollow. Leave to cool on a wire rack.