Soft Pull-Apart Milk Dinner Rolls
Inspired by techniques from Serious Eats and America's Test Kitchen.
A cooked water-and-flour paste is mixed with milk, egg, bread flour and yeast, enriched with butter, shaped into 12 balls in a round tin and baked to 88-90 °C.
Always check the labels of the products you use.
Method
- 1
Cook the flour paste. Whisk the water and 20 g flour over medium heat 1-2 minutes until thick and smooth. Whisk in the cold milk, then the egg.
- 2
Mix. Add the flour and yeast and mix until no dry flour remains. Rest 15 minutes.
- 3
Knead in butter. Add the sugar and salt and knead 5 minutes, then add the butter a little at a time and knead 5 minutes more.
- 4
Rise. Cover and leave about 1 hour until doubled.
- 5
Shape. Divide into 12 tight balls, arrange in the greased tin and prove 45-60 minutes until touching. Heat the oven to 190 °C (170 °C fan).
- 6
Bake. Bake 25-30 minutes until golden and 88-90 °C in the centre. Brush with butter and serve warm.
Storage
Keep wrapped at room temperature and eat within 2 days, or freeze for up to 1 month. Refresh in a hot oven for a few minutes. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- small saucepan
- whisk
- stand mixer with dough hook (or large bowl)
- cling film
- 23 cm round cake tin
- pastry brush
- instant-read thermometer
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 166 kcal |
| Protein | 4.5 g |
| Carbohydrate | 23.3 g |
| of which sugars | 2.7 g |
| of which free sugars | 2.1 g |
| Fat | 6 g |
| of which saturates | 3.4 g |
| Fibre | 0.8 g |
| Salt | 0.52 g |
Protein per 100 kcal
2.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
