In a deep bowl, start by adding lukewarm water and fresh yeast. Gently mix with a fork so that the yeast dissolves completely in the water. Let the mixture sit for about 5 minutes to activate the yeast until it forms a foam on the surface. In the meantime, weigh out 125 g of white flour, which will be the base of your rolls.
In another bowl, heat the milk and butter in the microwave for about 1 minute. Make sure both ingredients are at room temperature before adding them to the yeast-water mixture. At this point, add the salt, sugar, and beaten egg, then pour in the warm milk mixed with butter.
Incorporate the first portion of flour (125 g) into the mixture, using a fork to combine the ingredients. Once it is well incorporated, add a second portion of flour, continuing to mix. When the mixture becomes too dense to mix with a fork, switch to a spatula or your hands. Add a final portion of 125 g of flour and mix until you no longer see flour in the composition.
Transfer the dough to a well-floured work surface. It is important to sprinkle flour on your hands as well, since the dough will be soft and sticky. Gently knead the dough for about 6-7 minutes, adding flour only as necessary to prevent sticking. Be careful not to overdo it with the flour, as this will make the rolls tough.
Once you have obtained an elastic and homogeneous dough, shape it into a ball. In a clean bowl, add 2 tablespoons of olive oil and coat the dough on all sides to prevent it from drying out. Cover the bowl with a clean towel and let it rise in a warm place for 1 hour and 30 minutes, until it doubles in volume.
After the dough has risen, sprinkle a little flour on the work surface and divide the dough into 8 roughly equal pieces. Shape each piece into the desired roll shape, being careful to give them an even shape. Place the rolls on a baking tray lined with parchment paper, leaving enough space between them to rise. Cover the tray with a towel and let them rise for another 45 minutes.
Meanwhile, preheat the oven to 180 degrees Celsius (or gas mark 4). Once the resting time has expired, place the tray in the oven and bake the rolls for 20-25 minutes, until they become golden and fluffy. When ready, remove them from the oven and let them cool on a rack. Enjoy them warm, plain or filled with various ingredients, and savor their delicious aroma and texture!
In another bowl, heat the milk and butter in the microwave for about 1 minute. Make sure both ingredients are at room temperature before adding them to the yeast-water mixture. At this point, add the salt, sugar, and beaten egg, then pour in the warm milk mixed with butter.
Incorporate the first portion of flour (125 g) into the mixture, using a fork to combine the ingredients. Once it is well incorporated, add a second portion of flour, continuing to mix. When the mixture becomes too dense to mix with a fork, switch to a spatula or your hands. Add a final portion of 125 g of flour and mix until you no longer see flour in the composition.
Transfer the dough to a well-floured work surface. It is important to sprinkle flour on your hands as well, since the dough will be soft and sticky. Gently knead the dough for about 6-7 minutes, adding flour only as necessary to prevent sticking. Be careful not to overdo it with the flour, as this will make the rolls tough.
Once you have obtained an elastic and homogeneous dough, shape it into a ball. In a clean bowl, add 2 tablespoons of olive oil and coat the dough on all sides to prevent it from drying out. Cover the bowl with a clean towel and let it rise in a warm place for 1 hour and 30 minutes, until it doubles in volume.
After the dough has risen, sprinkle a little flour on the work surface and divide the dough into 8 roughly equal pieces. Shape each piece into the desired roll shape, being careful to give them an even shape. Place the rolls on a baking tray lined with parchment paper, leaving enough space between them to rise. Cover the tray with a towel and let them rise for another 45 minutes.
Meanwhile, preheat the oven to 180 degrees Celsius (or gas mark 4). Once the resting time has expired, place the tray in the oven and bake the rolls for 20-25 minutes, until they become golden and fluffy. When ready, remove them from the oven and let them cool on a rack. Enjoy them warm, plain or filled with various ingredients, and savor their delicious aroma and texture!
Ingredients
2 1/4 teaspoons granulated yeast 60 ml warm water (40-45 °C) 375 g white wheat flour 250 ml whole milk 43 g butter (80%) 1 beaten egg 1 teaspoon salt 2 tablespoons sugar