Homemade Soft Bread Rolls

Homemade Soft Bread Rolls // MONO+COHomemade Soft Bread Rolls // MONO+CO Homemade Soft Bread Rolls // MONO+CO Homemade Soft Bread Rolls // MONO+CO

I always go back to this recipe when I want a really soft bun.  Nothing fanciful, just a straight dough recipe.  Made it “ko-song” without any fillings or toppings.

Told myself this as I was munching them away : “Always, always keep flour, yeast, sugar, salt, egg, and butter at home”, that’s all you need to bake a very fulfilling breakfast/ tea break/ supper item.

SOFT BREAD ROLLS
// Adapted from <<爆漿餐包>>
// Yields 10 small buns

INGREDIENTS

174g bread flour
43g plain flour
13g milk powder
7g instant yeast
39g white castor sugar
2g salt
22g beaten egg
100g water
22g unsalted butter

METHOD

Mix well both types of flour, yeast and milk powder in a large bowl. Set aside.

In a mixing bowl with a flat beater,  mix sugar, salt, egg and water, till well combined.

Add flour, yeast and milk powder mixture, and run the mixer on low speed till the ingredients form a ball.

Change to a dough hook, and knead for about 5 minutes.

Add in butter, and continue to knead till dough reach window pane stage.

Remove bowl from mixer, knead the dough with hand into a neat ball, cover it with a clean tea towel and proof it for 90 minutes, the dough should expand to twice its size.

Pour out the expanded dough on a clean kneading board/tabletop, and knead the dough again, pushing out gases inside.

Divide and shape the dough equally into 10 small balls (about 40g each).  Set aside to rest for 10 to 15 minutes.

Flatten each dough gently with palm, pushing out the air inside, and roll it  into a ball.

Arrange them on a baking tray.  Cover with towel and proof for another 45 minutes.

Bake in a preheated oven at 170C for 10 minutes or until the buns turn golden brown.

Remove from oven and brush melted butter on the bun’s top immediately.  This will to keep the crusts soft, even after cooling down.

Milk Bread Loaf

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This Sweet Milk Bread recipe is a keeper.  Original 元子’s recipe had plain water and whole egg.  After 2 bloggers’ modifications (1st here, then here), the recipe now uses fresh milk and egg whites instead.  My final proof took almost 4 hours for the dough to rise and fill 80% of the loaf pan, but I think the overall texture was worth the wait.

As with all fresh homemade bread (no additives, bread improver, blah, blah), finish it up within 2 days.  On day 3, bread sort of dried out, and turned crummy, even though I only slice it before eating

Made notes below next to the ingredients to remind myself what I have used or tweaked.  So far, all my 3 attempts have been very successful.

The Big Man asks for consistent taste in his daily bread, commented that I have attempted far too many different milk/sweet bread recipes.  I think this is his way of saying that I should stick to this recipe.

MILK BREAD
//Adapted from Eileenの记事本

INGREDIENTS:
250g bread flour (I used Prima) / plain flour (I used Sheng Siong house brand, Happy Family)
50g fine sugar
65g egg white
100ml fresh milk (I used Meiji full cream)
8g milk powder (I used Fernleaf)
1/2 teaspoon instant yeast
1/4 teaspoon salt
25g unsalted butter (I used SCS and Anchor)

Oven Temp : 170C
Bakeware : Bread Loaf Pan

1. In a mixer with paddle attachment, mix well all ingredients except butter at low speed.
2. Change to a dough hook attachment, add in butter, and continue mixing till window pane stage, about 20 minutes.
3. Remove mixing bowl from mixer, cover with a clean tea towel, and leave it aside for 1 hour, The dough will rise to approximately twice its original size.
4. Punch down the inflated dough, and pour it out onto a clean worktop.
5. Evenly divide the dough into 3 portions (approx 160g each), roughly work them into balls and leave it covered for 15 minutes with the tea towel.
6. Flatten and roll out with a pin and roll up dough like a swiss roll from the shorter end.  Leave dough aside for another 15 minutes.
7. Repeat step 6, this time pinching the seams to seal tightly.  Arrange the 3 rolled up dough with seam facing down into the loaf pan.  Final proof till dough rise up to fill 80% of the pan.
8. In a preheated oven at 170C, bake for 35 minutes.
9. Remove the bread from the baking tin immediately after the baking is done.  Leave the bread on a cooling rack to cool completely before slicing.

For a better understanding of Step 6-7, See Photos Here.