Milk Bread Rolls/Twists

123 mins
Serves 32
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Directions

  1. 1Bloom your yeast in the milk for 5-7 minutes until bubbly.
  2. 2Bloom your yeast in the milk for 5-7 minutes until bubbly.
  3. 3Bloom your yeast in the milk for 5-7 minutes until bubbly.
  4. 4Combine your dry ingredients in your mixer bowl.
  5. 5Combine your dry ingredients in your mixer bowl.
  6. 6Combine your dry ingredients in your mixer bowl.
  7. 7Give it a rough stir and set aside.
  8. 8Give it a rough stir and set aside.
  9. 9Give it a rough stir and set aside.
  10. 10Add your butter, eggs, milk/yeast combination and mix on low/med low until fully incorporated.
  11. 11Add your butter, eggs, milk/yeast combination and mix on low/med low until fully incorporated.
  12. 12Add your butter, eggs, milk/yeast combination and mix on low/med low until fully incorporated.
  13. 13Let stand for 15 minutes
  14. 14Let stand for 15 minutes
  15. 15Let stand for 15 minutes
  16. 16Mix on medium speed for 5-8 minutes until dough pulls away from bowl.
  17. 17Mix on medium speed for 5-8 minutes until dough pulls away from bowl.
  18. 18Mix on medium speed for 5-8 minutes until dough pulls away from bowl.
  19. 19Knead until no longer sticky (sprinkle flour if needed), the return to bowl to rise for one hour or until doubled in size.
  20. 20Knead until no longer sticky (sprinkle flour if needed), the return to bowl to rise for one hour or until doubled in size.
  21. 21Knead until no longer sticky (sprinkle flour if needed), the return to bowl to rise for one hour or until doubled in size.
  22. 22Roll out to desired size and cut into thin strips for twists or, separate into 32 equal sized rolls.
  23. 23Roll out to desired size and cut into thin strips for twists or, separate into 32 equal sized rolls.
  24. 24Roll out to desired size and cut into thin strips for twists or, separate into 32 equal sized rolls.
  25. 25Shape and place on parchment paper or baking vessel for second rise.
  26. 26Shape and place on parchment paper or baking vessel for second rise.
  27. 27Shape and place on parchment paper or baking vessel for second rise.
  28. 28Let site for one hour or until doubled.
  29. 29Let site for one hour or until doubled.
  30. 30Let site for one hour or until doubled.
  31. 31Preheat oven to 350°. Brush rolls/twists with egg wash or milk then bake for 15-20 minutes until tops are golden brown.
  32. 32Preheat oven to 350°. Brush rolls/twists with egg wash or milk then bake for 15-20 minutes until tops are golden brown.
  33. 33Preheat oven to 350°. Brush rolls/twists with egg wash or milk then bake for 15-20 minutes until tops are golden brown.
  34. 34Brush with melted butter and sprinkle with flaky salt if desired.
  35. 35Brush with melted butter and sprinkle with flaky salt if desired.
  36. 36Brush with melted butter and sprinkle with flaky salt if desired.

Ingredients

  • 725 g bread flour
  • 725 g bread flour
  • 725 g bread flour
  • 12 g sea salt
  • 12 g sea salt
  • 12 g sea salt
  • 75 g sugar
  • 75 g sugar
  • 75 g sugar
  • 400 ml lukewarm milk
  • 400 ml lukewarm milk
  • 400 ml lukewarm milk
  • 6 tbs room temp butter
  • 6 tbs room temp butter
  • 6 tbs room temp butter
  • 2 lg eggs (room temp)
  • 2 lg eggs (room temp)
  • 2 lg eggs (room temp)
  • 8 g rapid rise or instant yeast
  • 8 g rapid rise or instant yeast
  • 8 g rapid rise or instant yeast
  • 2 tbs melted butter
  • 2 tbs melted butter
  • 2 tbs melted butter

Equipment

KitchenAid Artisan stand mixermixing bowlmeasuring cupspoonkniferolling pinplastic wrapbaking sheetoven