Preparation: Start by dissolving the yeast in the warm milk, making sure the milk is not hot to avoid killing the yeast. Add the sugar and melted, but slightly cooled, butter, mixing well to combine the ingredients. It is essential to achieve a uniform mixture, which will activate the yeast and help in fermenting the dough. In a large bowl, place the flour and make a well in the center. This method will allow the liquid ingredients to be gradually absorbed by the flour, preventing lumps from forming.
Carefully pour the milk and yeast mixture into the well formed in the flour. Use a spatula or a wooden spoon to mix the ingredients, then add the salt. It is important to add the salt at the end to avoid inhibiting the action of the yeast. Once the ingredients are well integrated, start kneading the dough. Continue kneading for 10-15 minutes until you obtain an elastic and smooth dough that no longer sticks to your hands.
Once this process is complete, cover the bowl with a clean towel or plastic wrap and let it rise in a warm place, away from drafts, for about 1 hour or until its volume doubles. This step is crucial as it allows the yeast to develop the flavor and fluffy texture of the rolls.
After the dough has risen, take a piece of dough weighing about 30 g and shape it into round rolls. Place them on the baking tray, which has been lined with parchment paper, ensuring you leave enough space between them to rise during baking. Let them rise again, covered, for about 1 hour, or until they double in volume.
Before placing them in the oven, beat an egg and brush each roll with it to achieve a golden and shiny crust. Preheat the oven to 220 degrees Celsius and, when ready, place the tray with the rolls inside. Bake for 15-18 minutes, or until they turn golden and sound hollow when tapped. After baking, let them cool on a wire rack. These fluffy rolls are ideal to be served warm, as a side dish to various meals or filled with various ingredients for a delicious sandwich.
Carefully pour the milk and yeast mixture into the well formed in the flour. Use a spatula or a wooden spoon to mix the ingredients, then add the salt. It is important to add the salt at the end to avoid inhibiting the action of the yeast. Once the ingredients are well integrated, start kneading the dough. Continue kneading for 10-15 minutes until you obtain an elastic and smooth dough that no longer sticks to your hands.
Once this process is complete, cover the bowl with a clean towel or plastic wrap and let it rise in a warm place, away from drafts, for about 1 hour or until its volume doubles. This step is crucial as it allows the yeast to develop the flavor and fluffy texture of the rolls.
After the dough has risen, take a piece of dough weighing about 30 g and shape it into round rolls. Place them on the baking tray, which has been lined with parchment paper, ensuring you leave enough space between them to rise during baking. Let them rise again, covered, for about 1 hour, or until they double in volume.
Before placing them in the oven, beat an egg and brush each roll with it to achieve a golden and shiny crust. Preheat the oven to 220 degrees Celsius and, when ready, place the tray with the rolls inside. Bake for 15-18 minutes, or until they turn golden and sound hollow when tapped. After baking, let them cool on a wire rack. These fluffy rolls are ideal to be served warm, as a side dish to various meals or filled with various ingredients for a delicious sandwich.
Ingredients
For 25 pieces: 400 g flour, 200 ml milk, 50 g butter, 50 g sugar, 12 g fresh yeast, 5 g salt, 1 egg for brushing on top.