To prepare these delicious fluffy rolls, it is essential to carefully follow the steps and enjoy the cooking process. Start by gathering all the necessary ingredients: melted butter, oil, warm milk, sugar, salt, eggs, flour, and yeast. Make sure all the ingredients are at room temperature to achieve a uniform and well-risen dough.
The first step is to put the ingredients in the bread machine, respecting the correct order. Start with the melted and cooled butter, followed by a tablespoon of oil. Continue with ½ of the warm milk in which you have dissolved the sugar and salt, then add the beaten eggs along with the rest of the warm milk. The sifted flour will be next, and finally, the dry yeast. If you choose to use fresh yeast, rub it with the sugar and dissolve it in a little warm milk before adding it to the ingredients.
After you have set the dough program on the bread machine, let the machine do its job. Once the dough is ready, take it out onto a work surface and knead it gently to eliminate the air. Shape it into a ball, grease it with the remaining oil, and put it back in the bread machine, resetting the dough program.
If you are not using a bread machine, you can follow a different process. Rub the yeast with the sugar, dissolve it in ½ of the warm milk, and add a few tablespoons of flour. Let the mixture sit covered for 10-15 minutes to activate the yeast. After that, pour the mixture into the center of the sifted flour. Add the beaten eggs, the rest of the warm milk, the melted butter, and the sprinkled salt. Knead an elastic dough that easily separates from the bowls and hands.
Place the dough in a greased bowl, grease it as well, cover it well, and let it rise in a warm place until it doubles in volume. When the rising time is up, take the dough out onto the work surface, knead it again, and shape it into a ball.
Let it rise again, covered, until it doubles in volume. Then, on a lightly floured work surface, divide the dough into equal pieces, depending on the desired size of the rolls. Round each piece between your palms, sprinkle them with a little flour, and place them on a baking tray lined with parchment paper, leaving enough space between them to puff up.
After 20 minutes of rising on the tray, brush the rolls with a mixture of beaten egg yolks and milk, sprinkle with coarse salt and caraway seeds. Place the tray in a preheated oven at 180 degrees Celsius and bake the rolls for 15-20 minutes until they become golden and appetizing.
Enjoy them warm, with butter or your favorite fillings, and savor their fluffy aroma and texture!
The first step is to put the ingredients in the bread machine, respecting the correct order. Start with the melted and cooled butter, followed by a tablespoon of oil. Continue with ½ of the warm milk in which you have dissolved the sugar and salt, then add the beaten eggs along with the rest of the warm milk. The sifted flour will be next, and finally, the dry yeast. If you choose to use fresh yeast, rub it with the sugar and dissolve it in a little warm milk before adding it to the ingredients.
After you have set the dough program on the bread machine, let the machine do its job. Once the dough is ready, take it out onto a work surface and knead it gently to eliminate the air. Shape it into a ball, grease it with the remaining oil, and put it back in the bread machine, resetting the dough program.
If you are not using a bread machine, you can follow a different process. Rub the yeast with the sugar, dissolve it in ½ of the warm milk, and add a few tablespoons of flour. Let the mixture sit covered for 10-15 minutes to activate the yeast. After that, pour the mixture into the center of the sifted flour. Add the beaten eggs, the rest of the warm milk, the melted butter, and the sprinkled salt. Knead an elastic dough that easily separates from the bowls and hands.
Place the dough in a greased bowl, grease it as well, cover it well, and let it rise in a warm place until it doubles in volume. When the rising time is up, take the dough out onto the work surface, knead it again, and shape it into a ball.
Let it rise again, covered, until it doubles in volume. Then, on a lightly floured work surface, divide the dough into equal pieces, depending on the desired size of the rolls. Round each piece between your palms, sprinkle them with a little flour, and place them on a baking tray lined with parchment paper, leaving enough space between them to puff up.
After 20 minutes of rising on the tray, brush the rolls with a mixture of beaten egg yolks and milk, sprinkle with coarse salt and caraway seeds. Place the tray in a preheated oven at 180 degrees Celsius and bake the rolls for 15-20 minutes until they become golden and appetizing.
Enjoy them warm, with butter or your favorite fillings, and savor their fluffy aroma and texture!
Ingredients
-100 g butter, minimum 80% fat -2 tablespoons olive oil -130 ml warm milk -1 teaspoon granulated/brown sugar -1 teaspoon salt -2 eggs -500 g flour -25 g fresh yeast or 1 packet of dry yeast (7 g) -1-2 egg yolks lightly beaten with 1-2 tablespoons of milk, for brushing -1-2 teaspoons caraway seeds -coarse salt